Easy Plum Jam (No Pectin!)

Hey there! 🍑

Let’s talk plum jam—sweet, tangy, and so easy to make.

This is the jam I make every summer when plums are super juicy and cheap at the market.

It’s just a few ingredients, no fancy tools, and no pectin needed. Just fruit, sugar, lemon, and a little love.

This recipe is perfect for beginners, and kids love it spread on toast or swirled into yogurt. Let’s do it!

🥄 Why I Love This Recipe

There’s something super comforting about homemade jam. This recipe has saved me many times when I needed a quick gift or just wanted something homemade on my morning toast.

Only 3 ingredients!
No pectin or preservatives
Great way to use up ripe plums
It smells amazing while cooking
Makes a thoughtful homemade gift

🍑 What You’ll Need

2 pounds ripe plums (about 8–10 medium), pitted and chopped
1 ½ cups granulated sugar
2 tablespoons fresh lemon juice

👩‍🍳 Pro Tips

Use ripe (even slightly overripe) plums—they have the best flavor and natural sweetness.
Don’t skip the lemon juice! It helps thicken the jam and balances the sweetness.
Want it smooth? Use an immersion blender at the end to puree the jam.
Keep a small plate in the freezer to test for doneness (I’ll explain below!).
Let the kids help with washing and pitting the plums—it’s sticky fun!

🔧 Tools You’ll Need

Medium saucepan
Wooden spoon or silicone spatula
Knife and cutting board
Measuring cups
Citrus juicer (or just squeeze by hand)
Clean jars for storing
Small plate for jam test

🔄 Substitutions & Variations

Sugar: You can reduce to 1 cup for a more tart jam.
Add-ins: Try a pinch of cinnamon or vanilla for extra flavor.
Other fruit: This works great with apricots or cherries, too!

⏱️ Make Ahead Tips

You can prep the plums ahead of time—just chop and freeze them until you’re ready to jam!

👩‍🍳 How to Make Easy Plum Jam

Step 1: Wash, Pit & Chop the Plums

Rinse your plums well, cut them in half, remove the pits, and roughly chop. No need to peel!

Step 2: Combine Ingredients in the Pot

Add the chopped plums, sugar, and lemon juice to a medium saucepan.

Step 3: Start Cooking

Place the pan on the stove over medium heat. Stir occasionally as the fruit breaks down.

Step 4: Simmer and Stir

Keep simmering for 30–40 minutes, stirring often so it doesn’t stick. The jam should thicken and turn glossy.

Step 5: Test for Doneness

Take that cold plate from the freezer and drop a spoonful of jam on it. Wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready!

Step 6: Cool & Jar It Up

Let it cool slightly, then spoon into clean jars. Store in the fridge for up to 3 weeks or freeze for longer.

🍞 What to Serve With

Spread on toast, biscuits, or English muffins
Swirled into oatmeal or yogurt
On a cheese board (SO good with brie or goat cheese)
Use it as a filling for thumbprint cookies or cake layers

❓ FAQ

Can I use frozen plums?
Yes! Just thaw them first and drain off excess liquid.

How long does it last?
About 3 weeks in the fridge, or up to 3 months in the freezer.

Do I need to peel the plums?
Nope! The skins melt right in and add lovely texture.

Can I can this jam?
This recipe is best for fridge or freezer storage unless you adjust it for safe canning.

🧊 Leftovers & Storage Tips

Keep in the fridge for up to 3 weeks
Freeze in jars or freezer-safe containers for up to 3 months
Let thaw in the fridge before using
Use leftover jam as a glaze for chicken or pork (trust me—it’s awesome!)

🥰 Let’s Wrap It Up

I hope you try this easy plum jam and love it as much as I do. It’s cozy, simple, and brings a little homemade sunshine to your toast. Got a question? Want to share how yours turned out? Drop a comment—I’d love to hear from you!

Happy jamming! 🍇💜