Homemade Plum Jam

Capture the vibrant taste of summer with this Homemade Plum Jam recipe, a simple yet rewarding kitchen project that transforms succulent, juicy plums into a beautifully rich, sweet-tart preserve. Made with just three ingredients—fresh plums, granulated sugar, and a splash of zesty lemon juice—this small-batch jam requires no peeling, letting the plum skins naturally break down to enhance both flavor and color as they cook. With a hands-on time of only 20 minutes, you'll master the art of creating a luscious, spreadable jam with a perfect balance of sweetness and tang. Whether slathered on warm toast, swirled into yogurt, or gifted in charming jars, this homemade plum jam is a pantry staple you'll be reaching for all year long. Perfect for beginners and seasoned canning enthusiasts alike, this foolproof recipe offers detailed instructions for achieving the perfect set and a safe canning process.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 64

Ingredients

• 4 pounds plums
• 4 cups granulated sugar
• 2 tablespoons lemon juice

Directions

Step 1

Start by washing the plums thoroughly under running water.

Step 2

Cut the plums in half and remove the pits. You do not need to peel the plums as the peel will break down during cooking.

Step 3

Place the pitted plums into a large heavy-bottomed pot or Dutch oven.

Step 4

Add the granulated sugar and lemon juice to the pot with the plums.

Step 5

Stir the mixture thoroughly to combine the sugar, plums, and lemon juice.

Step 6

Allow the plum mixture to sit for approximately 10-15 minutes or until the sugar begins to dissolve as it draws out the plum juices.

Step 7

Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring often to prevent sticking and burning.

Step 8

Once boiling, reduce the heat to medium-low and let it cook for about 45-50 minutes until the jam thickens, stirring occasionally.

Step 9

To check the consistency, place a small spoonful of jam on a chilled plate. Run your finger through it; if it wrinkles and holds its shape, it’s done. If not, continue cooking and check every few minutes.

Step 10

Once you achieve the desired thickness, remove the pot from heat and carefully skim any foam off the surface with a spoon.

Step 11

Pour the hot jam into sterilized jars, leaving about 1/4 inch space at the top. Wipe the edges clean and seal with lids.

Step 12

Process the jars in a hot water bath for 10 minutes to ensure they seal properly.

Step 13

Let the jars cool on a towel or wire rack. Once cool, check if they are properly sealed by pressing down on the lid. If it doesn't pop, the jar is sealed. If it pops, refrigerate and use this jar immediately.

Step 14

Label your jam jars with the date and store them in a cool, dry place for up to a year.

Nutrition Facts

Serving size	2644.4 grams (2644.4g)

Amount per serving	% Daily Value*
Calories	3889

Total Fat 5.00g	6%
Saturated Fat 0.30g	2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 1009.30g	367%
Dietary Fiber 25.40g	91%
Total Sugars 980.80g
Protein 12.80g	26%

Vitamin D 0IU	0%
Calcium 111mg	9%
Iron 3mg	17%
Potassium 2880mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.1%

Protein: 1.2%

Carbs: 97.7%