Easy Plum Jam Recipe (No Peel, With Pectin)
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Plum jam is exactly what you get when a few ripe plums start to turn on the counter and you decide to save them instead of tossing them out. This easy plum jam recipe skips peeling entirely, since the skins blend right into the jam and bring that deep, ruby red color along with natural pectin. With powdered pectin, a full rolling boil, and a water bath canner, you will end up with about nine half-pint jars of glossy, spreadable jam ready for toast, biscuits, or gift giving.
Ginger’s Thoughts
My husband looked at our bag of plums and said, are you going to do anything with those before they go bad?
That is usually how my jam happens, a few pieces of fruit on the edge of turning that I refuse to waste. I freeze what I cannot use right away in Souper Cubes so nothing goes to waste, then finish the batch once I have enough. This recipe makes about nine half-pint jars, plenty to keep one open on the counter and stock the pantry for later.
Table of Contents
Ingredients
- 6 cups crushed plums, pitted and pulsed in a blender, skins on (about 3 1/2 pounds plums)
- 1 box powdered fruit pectin (yellow box Sure-Jell)
- 2 tablespoons lemon juice
- 8 cups granulated sugar (do not reduce, this pectin needs the full amount to set)
- 1/2 teaspoon butter, to reduce foam
- 1 teaspoon ginger or cinnamon, optional
Equipment You Will Need
- Water Bath Canning Pot with Rack: the full kit, it comes with the pot, rack, ladle, and funnel, everything you need to get started.
- FORJARS Canning Lids: the lids I trust for a solid seal every time.
- Half-pint mason jars: the size this recipe is built around, you will need about nine.
- Jar lifter: for pulling hot jars safely out of the canner.
- High-powered blender such as a Vitamix: for pulsing the plums, skins and all.
- Souper Cubes 1 Cup Silicone Freezer Molds: the trays that make the freeze-now, can-later trick possible, each cube measures exactly 1 cup.
- Canning funnel set: keeps the jam off the jar rims while you fill.
How to Make This Easy Plum Jam Recipe
I leave the skins on for the pectin and the color, you cannot even tell they are in there once the jam sets.
Step 1: Wash your plums
Give your plums a good rinse to wash away any dirt on the skins. Clean them in a bowl of water with some baking soda and vinegar, and rinse thoroughly with water, or rinse them under running water instead.
Step 2: Pit and quarter your plums
Halve or quarter each plum and remove the pit. Leave the skins on, they carry natural pectin and that deep red color you want in the finished jam.
Step 3: Pulse the plums in a blender
Add the quartered plums to a high powered blender, skins and all, and pulse just enough to break them down without turning them into a puree. You want a full 6 cups of crushed fruit.
Step 4: Freeze now, or keep going to can today
If you do not have your full 6 cups yet, portion the crushed plums into freezer bags or Souper Cubes and freeze until you have collected enough. When you are ready, thaw everything on your stove’s lowest setting, stirring often, and let it cool to just warm before moving on, dumping pectin into a boiling hot mixture will make it clump instead of dissolve. If you already have your 6 cups ready, skip ahead to Step 5.
Step 5: Combine your plums, lemon juice, and pectin
Pour all of your crushed plums, thawed and fresh together, into a large heavy pot. Stir in the lemon juice and the full box of pectin.
Step 6: Bring to a full rolling boil
Turn the heat to high and bring the mixture to a hard, rolling boil, one that cannot be stirred down.
Step 7: Stir in the sugar and butter, then boil hard for 1 minute
Pour in all 8 cups of sugar and the butter at once. Stir constantly and bring it back up to a full rolling boil. Let it boil hard for exactly 1 minute, continuing to stir so it does not scorch.
Step 8: Remove from heat, skim, and check for set
Take the pot off the heat and skim off any foam from the top. Let the jam rest undisturbed for about 5 minutes so the fruit does not float to the top of your jars. Dip a cold metal spoon into the pot, if the jam sheets off instead of dripping, it is ready.
Step 9: Sterilize your jars
While the jam cooks and rests, wash your jars in hot soapy water, rinse well, and keep them warm in a pot of hot water until you are ready to fill them.
Step 10: Fill your jars
Ladle the hot jam into your hot, sterilized jars using a canning funnel, leaving 1/4 inch of headspace at the top.
Step 11: Wipe the rims and add the lids
Wipe the rims clean with a vinegar-dampened paper towel, it cuts through sticky residue better than plain water and helps the lids seal properly. Center the lids and screw the bands on fingertip-tight.
Step 12: Process in a water bath canner
Lower the jars into your boiling water bath canner, making sure the water covers the lids by at least 1 inch. Process for 15 minutes. My kitchen sits at 1,372 feet, which technically only calls for 10 minutes, but I add the extra 5 minutes as a safety margin and it has never affected the set.
Step 13: Cool the jars and check the seals
Turn off the heat, remove the lid, and let the jars sit in the hot water for 5 minutes. Move the jars to a folded towel and let them cool undisturbed for 12 to 24 hours. Check that the center of each lid has popped down to confirm a good seal, then label and store.
Tips for Success
No peeling required:
The skins carry natural pectin and that deep red color, they melt right into the jam as it cooks.
Freeze the fruit if you are short on plums:
This make-ahead trick is built right into Step 4. Pulse your plums, portion them into Souper Cubes or freezer bags, and freeze until you have your full 6 cups. Thaw on low heat whenever you are ready to make jam.
Do not skip the butter:
That small pat of butter cuts down on foam and saves you a skimming step later.
Do not reduce the sugar:
This recipe uses powdered pectin, which needs the full 8 cups of sugar to set properly. Cutting it back will leave you with syrup instead of jam.
The sheet test:
Dip a cold metal spoon into the pot. If the jam hangs together and drops off in a sheet instead of individual drops, it is ready.
Label as you go:
A quick printed label with the batch name and date keeps your pantry organized once you have more than one kind of jam cooling on the counter.
When in doubt, add a few extra minutes:
The standard processing time for my elevation is 10 minutes, but I process for 15. A few extra minutes in a boiling water bath will not hurt your jam, and it buys you extra peace of mind against food-borne illness. If you are unsure, you can ask Google what elevation you are at and visit the National Center for Home Food Preservation site to know exactly how long you should process your jars.
FAQ
Do I have to peel the plums?
No. Leaving the skins on is what makes this recipe simple. They break down completely in the blender and during the boil, and you get natural pectin and color without any noticeable texture.
Can I use frozen plums instead of fresh?
Yes. Pulse and freeze your plums in Souper Cubes or freezer bags ahead of time, then thaw on low heat before starting the recipe. It is a great way to save fruit before it spoils.
Can I reduce the sugar?
Not with a powdered pectin recipe like this one. The sugar is part of what creates the gel, so cutting it back significantly can leave you with jam that never sets. Look for a low or no-sugar-needed pectin if you want that option.
Do I really need the lemon juice?
Plums naturally have pectin and acidity in their skins, so some recipes skip lemon juice entirely. I still add it as extra insurance for a good set, a habit passed down from my grandmother.
Can I double this recipe?
It is not recommended. Two smaller batches set up more reliably than one large batch. It takes a little more time but you will get a better texture.
What if my jam does not set?
Run the sheet test again after a few more minutes of boiling. If it still does not set, you can use it as a syrup over pancakes or ice cream, it will taste just as good even if it stays a little loose.
Can I skip canning and just refrigerate or freeze the jam?
Yes. If you would rather not process the jars in a water bath, this jam works as a refrigerator or freezer jam too. Keep it in the fridge for up to a month, or freeze it for up to a year.
Why didn’t one of my jars seal?
The most common causes are a rim that was not wiped clean before the lid went on, not enough headspace, or bands screwed on too tight, which can trap air under the lid. An unsealed jar is still good, just store it in the refrigerator and use it within a few weeks.
How to Store
Room Temperature
Properly sealed, processed jars keep in a cool, dark pantry for up to 1 year unopened. Check that the lid is still popped down before using.
Refrigerator
Once a jar is opened, keep it in the refrigerator and use it within 3 to 4 weeks.
Freezer
If a jar does not seal, or you would rather skip water bath canning altogether, this jam freezes well. Use freezer-safe jars or containers, leave about 1/2 inch of headspace for expansion, and freeze for up to 1 year. Thaw in the refrigerator before using.
Easy Plum Jam Recipe (No Peel, With Pectin)
Ingredients
Method
- Pulse plums, skins on, to measure exactly 6 cups.
- Combine plums, lemon juice, and pectin in a large heavy pot. Bring to a full rolling boil.
- Stir in the sugar and butter all at once. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat, skim off foam, and let rest 5 minutes.
- Ladle into hot jars, leaving 1/4 inch headspace. Wipe rims and add lids fingertip-tight.
- Process in a boiling water bath for 15 minutes (10 minutes is standard for my elevation, I add 5 extra minutes as a safety margin, see Notes).
- Let jars sit in the canner 5 minutes, then cool on a towel for 12 to 24 hours before checking seals.
Notes
Closing
Once you’ve made one batch of this easy plum jam, you’ll see why I always keep a bag of chopped fruit in the freezer for jam day. If you want to keep that same canning momentum going, try my peach jam with pectin next, it uses the same staged, patient approach. Prefer something quicker with no canning involved? My easy homemade applesauce jars straight for the refrigerator, no water bath required. Slow down, work in stages, and you’ll end up with jars you’re proud to give away.
