Description
This Plum Jam Recipe is a simple and natural way to enjoy homemade jam without peeling the fruit or using pectin. Ripe sweet plums are combined with sugar, cooked in a large pot with repeated boiling and simmering steps to develop a thick, flavorful jam perfect for canning and enjoying year-round.
Ingredients
Scale
Ingredients
- 12 lbs sweet ripe plums, rinsed
- 4 1/2 cups granulated sugar
- 8 pint-sized jars with lids
Instructions
- Prepare Plums: Pit and halve the plums, then place them in a mixing bowl. Drizzle the sugar over the plums and stir thoroughly to coat all pieces evenly. Let the mixture sit for 1 hour to allow the sugar to draw out the plum juices.
- Initial Boil and Simmer: Transfer the plum and sugar mixture into a large cooking pot. Bring the mixture to a boil over medium heat, uncovered, stirring occasionally. Once bubbling uniformly, reduce to a simmer and cook for 10 minutes, then turn off the heat and allow it to cool to room temperature.
- Repeat Cooking Cycles: Repeat the boiling and simmering step (Step 2) a total of four times. During the last boil, reduce to a lower temperature and stir frequently to prevent the jam from scorching, ensuring a smooth and even consistency.
- Jar and Preserve: After the final cooking cycle, ladle the hot jam into sterilized pint-sized jars and seal them with lids for storage. Allow jars to cool and set before refrigerating or processing further as desired.
Notes
- No need to peel plums, saving prep time and retaining extra nutrients and fiber from the skins.
- No pectin is required as the natural pectin in the plums thickens the jam through repeated cooking cycles.
- Repeated boiling and cooling cycles help develop thickness and flavor without added preservatives.
- Use ripe, sweet plums for best flavor and natural sweetness.
- Stir frequently during the final cooking stage to prevent scorching and sticking.
- Make sure jars are sterilized before filling to ensure safe preservation.
