Canning/ Condiment/ Recipe

Plum Jam

August 5, 2015 (Last Updated: March 10, 2019)

Homemade Plum Jam 

Summer time is so busy, and right now the garden is going crazy.  We have this plum tree we planted 10 years ago and it produces the most amazing plums and it is loaded!  The problem, all the plums seem to ripen in about a two week window.

So, we have been going bonkers with all these plums!  Plum jam…. so delicious, easy to make, and can be used all year long!

Plum Jam on Spoon

I love making homemade jams and jellies.  This is the first time I’ve made plum jam though.  I will definitely be making this again.  Even if you don’t have a plum tree, you can easily make this jam!  I decided to not use packaged pectin in this recipe.  Plums naturally have a lot of pectin and will thicken the jam on its own.

When you don’t use a commercial pectin, you can use less sugar, but the cooking time takes longer…quite a bit longer.


Toast topped with plum jam.

When you don’t use a commercial pectin, you can use less sugar, but the cooking time takes longer…quite a bit longer.

The process also isn’t as precise as when you use pectin. The jam needs to come to a complete rolling boil.  Once this happens, I start using a spoon to test the thickness.  Let it cool slightly on the spoon and check to see if it’s thickening.  As I said, this isn’t precise.  I have under cooked jams and come up with a syrup instead, but even worse is over cooking.

It becomes a thick, sticky, unusable mess.  Don’t go there!  When you get it right though….pure perfection.

Homemade Plum Jam

The National Center for Home Food Preservation has a great tutorial on testing jellies without added pectin.  After the jam is complete, it does need to be processed in a hot water bath.  The amount of time for processing depends on your altitude.  You need to adjust hot water times  in a recipe based on your elevation.  Here’s a great description on how to hot water bath jams.

After jars have processed and cooled completely, remove rings and wash jars.  This just helps remove any residue on jars.  I don’t store my jars with the rings on.  If the lids were to become unsealed for some reasons, it is really easy to spot and discard the contents.

Once I open the jars, I like to use plastic lids to store in the fridge. They are super easy and you aren’t fumbling around with a lid and a ring.

Plum Jam Jars

This is just one small section of this amazing tree….lots of plums!  I pick and pick and pick and still haven’t made a dent! Anyone need some plums?

Plum Tree

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5 from 1 vote
Homemade Plum Jam
Plum Jam
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Homemade Plum Jam
Course: canning, Condiment
Cuisine: American
Keyword: homemade jam, plum jam
Servings: 5 cups
Calories: 44 kcal
Author: Kathy
  • 6 Cups Plums cut into halves or quarters. Pits removed.
  • 4 Cups Sugar
  1. Place plums and sugar in a large pot over medium heat.
  2. Bring to a boil stirring often so mixture won't scorch.
  3. Continue stirring while boiling until mixture begins to gel and thicken.
  4. Place in sterilized jars and process in a hot water bath.
  5. Half pints should be processed for 15 minutes. Adjust times according to your elevation. (See Notes in Post)
Nutrition Facts
Plum Jam
Amount Per Serving
Calories 44
% Daily Value*
Potassium 19mg 1%
Total Carbohydrates 11g 4%
Sugars 11g
Vitamin A 0.9%
Vitamin C 1.4%
Calcium 0.1%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    FRED G
    May 23, 2019 at 6:49 pm

    Looking forward to the plum season and another good sounding jam

  • Reply
    February 10, 2018 at 7:12 am

    we juiced plums and canned it…..I’m going to turn into Jam….today

    • Reply
      February 10, 2018 at 7:58 am

      It will be like bringing a little bit of summer into your kitchen in the middle of winter! Let me know how it turns out!

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