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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!
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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
Vegan Drinks
Peach Lemonade
Vegan Appetizers
Easy Peach Salsa
Vegan Desserts
Apricot Cookies
Vegan Desserts
Peach Melba
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!
Easy Plum Jam (No Pectin)
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Ingredients
- 1 lb ripe plums (about 4–6), washed, pitted, and chopped into 1-inch pieces
- 6 tablespoons of brown sugar (adjust to taste)
- ½ cinnamon stick or ¼ tsp ground cinnamon (optional)
Instructions
- Place chopped plums in a medium saucepan.
- Add brown sugar and cinnamon (if using). Mix gently.
- Bring mixture to a full boil over medium-high heat, stirring occasionally to dissolve sugar.
- Lower heat to medium and simmer for about 15 minutes, stirring frequently, until plums break down and jam thickens.
- Test doneness by dragging a spoon through jam—if the line holds, it’s ready; if not, cook 2–3 minutes more.
- Remove from heat and discard the cinnamon stick (if used).
- Let the jam cool for 10 minutes, then transfer to a clean jar.
- Allow to cool completely before using your preferred sealing method and refrigerating—use within 3 weeks.
Notes
- 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.
Love this jam!