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This small-batch plum jam is sweet and tart, super simple, and made with just 3 ingredients in 30 minutes — no peeling, pectin, or canning skills required!
Why You’ll Love This Recipe
Plum season is here! I’ve already made an easy plum cake and vegan plum crisp – the latter of which bakes the fruit down to a jammy consistency, inspiring this easy no-pectin plum jam recipe, made with just three base ingredients in 30 minutes.
This sweet homemade plum jam is perfect for preserving the seasonal flavor of vitamin and antioxidant-rich plums with no pectin powder or specialist ingredients/equipment required. Instead, the natural pectin in plums does all the work to create a thick, spreadable (but not ‘set’ like store-bought versions) jam that’s practically foolproof – perfect for novice jam makers.
Looking to enjoy more stone fruits this summer? Try my easy apricot bread, a simple nectarine crisp, peach salad, and/or peach sorbet.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Sugar adds flavor and is a natural thickener (and preservative) for this plum jam without pectin.
Recipe Variations
- Fruit pairings: Substitute some plums with other stone fruits (peaches, apricots, nectarines), apples, strawberries, raspberries, blackberries, cherries, or rhubarb.
- Lemon juice: (Or lime/ orange juice) adds brightness, balances sweetness, and helps thicken (it’s high in pectin!) and preserve this plum jam recipe without pectin. Add citrus zest for extra flavor.
- Spiced plum jam: Try cardamom, star anise, clove, and/or nutmeg.
- Ginger: Use fresh, powdered, or crystallized ginger for a bit of heat and texture.
- Vanilla extract: Stir in about ½ tsp off-heat before storing.
- Herbs: Like thyme or rosemary.
How to Make Plum Jam
Step 1: First, wash, dry, halve, pit, and chop the plums into 1-inch pieces. Add the plums, sugar, and cinnamon (if using) to a wide, heavy saucepan. Mix, and bring to a boil over medium-high heat, stirring frequently to dissolve the sugar.
Step 2: Reduce the heat to medium and simmer the mixture for 15-20 minutes. Mash the plums as they soften. Leave the plum jam to cool, discard the cinnamon stick (if used), and let it cool for 10 minutes before transferring it to a jar. Wipe the rim, let it fully cool, secure the lid, and refrigerate to store.
To test doneness: Drag a spoon through the jam against the pan base – if the line holds, it’s ready. Or use a thermometer, it reaches the setting point at 105°C/221°F.
For smooth jam, puree it with a blender/immersion blender before jarring.
FAQs
No—the thin skins break down while cooking, add pectin, and enhance color. If you aren’t a fan, blend the jam until smooth.
Sure! This small-batch plum jam recipe easily scales up.
You can, but along with flavor, sugar helps the jam set and preserve. Less sugar results in a thinner consistency and a shorter shelf life.
Yes, canning requires a pH of 4.6 or less, and plums usually contain a pH of 2.6-4.6. To be extra safe, add a little lemon juice.
Having said that, this small batch plum jam was designed with refrigeration in mind, so I haven’t (yet) tested canning it.
Pro Recipe Tips
- Use ripe plums: To guarantee the best flavor and texture.
- Use the right pan: I recommend using a wide, heavy-based pan for more even, faster cooking vs a smaller, taller saucepan.
- If you have time: Combine the plums and sugar in a bowl and let them macerate overnight before cooking. Macerating draws out the juices and means less cooking for fresher, fruity flavor.
- To adjust the texture: Enjoy it chunky, puree it until smooth, or puree a portion for the best of both worlds. It’s up to you.
- Adjust the sweetness: Based on the sweetness of the plums. Just be aware that the less sugar you add, the thinner it’ll be, with a lower shelf life.
What To Serve With Plum Jam
Plum jam is super versatile and perfect for all kinds of dishes. Try it:
- Spread on crusty toast (made from this easy free formed bread), vegan croissants, or scones like (vegan walnut oat scones)
- Slathered over quick breads (like vegan banana bread)
- With vegan pancakes, vegan waffles, veegan crepes, or vegan French toast
- Swirled into oatmeal (refer to this recipe on how to cook oatmeal on the stove), overnight oats, chia pudding, or with vegan yogurt
- As a topping for vegan cheesecake, vegan cake filling, or stirred into plant-based brownie batter
- Whisked into a quick, fruity vinaigrette
- Baked into tarts, strudels, or thumbprint cookies (like this raspberry jam thumbprint cookie recipe)
- On a vegan charcuterie board
Storage Instructions
Fridge: Store it for 2-3 weeks using a clean spoon each time. Note, the less sugar used, the lower the shelf life.
Freezer: In a freezer-safe container for 4-6 months. Then, thaw in the fridge overnight.
More Vegan Stone Fruit Recipes
If you tried this easy plum jam recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!