Easy Plum Jam Recipe to Can or Freeze (No Pectin, No Peeling)
About This Resource
This article provides a straightforward recipe for making homemade plum jam without pectin, using only fresh plums, sugar, and lemon juice. It emphasizes a slow maceration process to enhance flavor and reduce cooking time, while also highlighting the benefits of leaving the plum skins on for added thickness and fiber. The recipe yields about 6 half pints of jam and includes tips for using ripe and slightly underripe plums to achieve the best texture. Detailed instructions cover preparation, cooking, and canning, making it accessible for beginners. The practical takeaway is that readers can easily preserve their plum harvest with this low-sugar, no-pectin jam recipe.
Key takeaways
What to know before you act on this, from the SteadScape editors.
- Select 4 pounds of ripe plums, which is typically about 5 pounds before removing pits, for optimal jam texture.
- Macerate chopped plums with sugar for at least 6 hours, or up to 48 hours, to enhance flavor and reduce cooking time.
- Use 3 tablespoons of bottled lemon juice to ensure proper acidity for safe canning; do not substitute with fresh juice.
- Avoid using green plums; include only 1/4 of slightly underripe plums to achieve a thicker consistency without added pectin.
- Best for
- Beginners making small batches of jam; plan during plum harvest season in late summer.
Source Information
Summary and key takeaways written by SteadScape. How we choose resources
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