This two-ingredient plum jam recipe is really a cross between plum jam and plum preserves. It's awesome paired with breakfast pancakes or crepes.

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We’re on a canning spree this week. The air is crisp and the mornings are cool. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Fall is in the air and canning just feels right this time of year.

I could eat this plum jam by the spoonful; paired with a hot mug of tea (I’m totally day dreaming here)… Our tiny plum tree overproduces the most amazing little plums every year. I wish I could name this variety; anyone recognize these little beauties?

This recipe is really a cross between plum jam and plum preserves. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. It’s awesome paired with breakfast pancakes or crepes. Oh and this would make the sweetest Christmas gift!

This two-ingredient plum jam recipe is really a cross between plum jam and plum preserves. It's awesome paired with breakfast pancakes or crepes.

Home Canning Tools:

How to Make Plum Jam:

Cooking the Preserves:

1. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Drizzle well with 4 1/2  cups sugar. Using a large spoon, stir plums with sugar until all are coated. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. You can add more sugar to taste while its cooking. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved.

Plums on a cutting board, some halved and some whole

Halved plums in a large bowl

Sugar poured on top of halved plums in a large bowl
2. Transfer plums/sugar mixture in to a large cooking pot. Place it on the stove uncovered and bring to a boil, stirring occasionally. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.

Plum jam in a large pot

3. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. This is why it takes 2 days to make. It’s really easy though and so worthwhile! There’s no “set” waiting time between boilings. If 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish.

(Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools. If using a different type of plum, I suggest adding sugar to taste in case they are more tart)

4. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.

To sterilize the jars:

1. Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

Jars and lids on the table

2. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.

3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.

Current Canning Guidelines:

Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions. Current guidelines recommend the following process (instead of oven canning):

  1. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes.
  2. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
  3. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.

This two-ingredient plum jam recipe is really a cross between plum jam and plum preserves. It's awesome paired with breakfast pancakes or crepes.

Now don’t you want to curl up with a jar of that?

This two-ingredient plum jam recipe is really a cross between plum jam and plum preserves. It's awesome paired with breakfast pancakes or crepes.

Natasha's Kitchen Cookbook

Plum Jam Recipe (No Peel, No Pectin!)

4.88 from 226 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes

Ingredients 

Servings: 80 (makes 8 pint-sized jars
  • 12 lbs sweet ripe plums, rinsed
  • 4 1/2 cups white sugar
  • 8 pint-sized jars with lids.

Instructions

  • Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
  • Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
  • Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.

To Sterilize Your Jars:

  • Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

Filling and processing your jam:

  • Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
  • Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
  • Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.

Nutrition Per Serving

74kcal Calories19g Carbs106mg Potassium17g Sugar235IU Vitamin A6.4mg Vitamin C4mg Calcium0.1mg Iron
Nutrition Facts
Plum Jam Recipe (No Peel, No Pectin!)
Amount per Serving
Calories
74
% Daily Value*
Potassium
 
106
mg
3
%
Carbohydrates
 
19
g
6
%
Sugar
 
17
g
19
%
Vitamin A
 
235
IU
5
%
Vitamin C
 
6.4
mg
8
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiments
Cuisine: American
Keyword: No Pectin, Plum Jam
Skill Level: Easy
Cost to Make: $$
Calories: 74

Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method: screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature.

Signs of Spoiled Canned Food:

With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:

  • the jar is leaking, bulging, or swollen
  • the jar looks damaged, cracked, or abnormal
  • the jar spurts foam or liquid upon opening
  • the canned food is discolored, moldy, mushy, slimy, or smells bad

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Vee
    December 8, 2023

    You did not state if the plum jelly/jam can be shelf life, just refrigerate for 3 months if not sealed but what if they do seal are they shelf life and if so how long ?

    Reply

    • NatashasKitchen.com
      December 8, 2023

      It will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly.

      Reply

  • Heidi
    October 13, 2023

    My family does not like chunks, when would be the best time to use an immersion blender?

    Reply

  • Janet Willrett
    September 26, 2023

    They are Damson Plums and they are delicious. My Mom use to make Damspn plum jam and I loved it.

    Reply

    • Natasha's Kitchen
      September 26, 2023

      Nice to know that, thanks for sharing!

      Reply

  • sam
    September 17, 2023

    Love this recipe. so simple. I added 1 diced up orange and 1 tsp of cinnamon, after the third boil (now cooled but still warm ) I put the mixture in a strainer and stirred until all the pulp was through(about 20 mins). then finished following the directions. Super delic. thank you , thank you

    Reply

    • Natasha's Kitchen
      September 17, 2023

      You’re welcome, Sam. So glad that you loved it!

      Reply

  • Stacey
    September 4, 2023

    First time ever making jam, and it turned out amazing! Can I follow the same recipe using peaches?

    Reply

  • dp
    August 30, 2023

    Can this be frozen in small in quart size freezer bags and if so for how long?

    Reply

    • Natashas Kitchen
      August 30, 2023

      Hi Dp! I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer if using a jar, I ahven’t tried this in freezer bags. If you test it out, let me know how you like it as a freezer jam.

      Reply

    • Louise
      September 5, 2023

      I love this recipe! 😋. Do you think if I use the same method for grapes that they will cook down the same way?

      Reply

      • Natashas Kitchen
        September 5, 2023

        Hi Louise, I have not tested this exact recipe with grapes to be sure of the outcome. If you experiment, let me know how you liked the recipe.

        Reply

  • Kim
    August 30, 2023

    If I double this recipe, is there anything that I should change?

    Reply

    • Natashas Kitchen
      August 30, 2023

      Hi Kim! Yes, you can double this recipe.

      Reply

  • Jenn
    August 29, 2023

    What is after five rounds of simmering, my jam is still not very thick? Is pectin my only option?

    Reply

    • NatashasKitchen.com
      August 29, 2023

      Hi Jenn! The type of plums can make a difference as some are juicier than others so if you used another type, you may need to adjust and boil down longer if still too watery.

      Reply

  • monika
    August 19, 2023

    Hello,
    Can add something to the jam to keep it for more then 3 monts please

    Reply

    • Natashas Kitchen
      August 19, 2023

      Hi Monika, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly.

      Reply

  • Chriss Mackie
    July 16, 2023

    Hi Natasha,

    First let me say I love your recipes as well as your humor, both keep me entertained and well fed!

    I’m hoping you can advise me, I didn’t realize that this plum jam recipe initially called for 12 pounds of un-pitted plums (I should have paid closer attention!😏) , so I pitted my plums and then I weighed them. So now I have 12 pounds of pitted plums and am not sure how much sugar to add. Please help!! Thank you,

    Chriss

    Reply

    • Natasha
      July 17, 2023

      Hi Chriss, I would start with the same amount of sugar and just add more to taste as you go. Some plums are sweeter and some are more tart so it really depends on the plums.

      Reply

      • Chrissmackie
        July 18, 2023

        Thank you, Natasha, and keep up the good work, it is much appreciated!

        Reply

        • Natasha's Kitchen
          July 19, 2023

          Thank you so much!

          Reply

  • Shirley
    June 3, 2023

    Hi
    Can I add choped jalepenos to this recipe? If so, when should I add them?

    Reply

    • NatashasKitchen.com
      June 3, 2023

      Hi Shirley! I have not tested that to advise but I think it could work. Let us know how it is if you experiment.

      Reply

  • SLS
    March 1, 2023

    has anyone done this with a crockpot or instant pot? Just curious. Also can you do smaller batches?

    Reply

    • Natashas Kitchen
      March 1, 2023

      Hi SLS, here’s what one of my readers wrote about using a crock pot: “I used a crockpot and it worked wonderfully. I coated it with a light coat of cooking spray then added plums and sugar. I turned it on high and let it go for about 4 hours, stirring occasionally, let cool and repeated 3x then used an immersion blender to make a smooth consistency before last heating. I love that I didn’t have to worry about it scorching. It came out fabulous!” I hope this helps!

      Reply

  • Kathy
    February 2, 2023

    Is it alright to leave jam overnight between step 2 and step 3. Mine is taking such a long time to cool down and I don’t want to be up all night. Thank you

    Reply

    • Natasha
      February 4, 2023

      HI Kathy, here is my note from the post above: “if 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight.”

      Reply

  • ZELDA
    October 20, 2022

    This is the ONLY way I do plum jam now. It’s a great recipe. I have successfully condensed it into 2 days by starting at the crack of dawn, reboiling in the evening, then repeating the next day. It does sound labor intensive, but it really isn’t, so don’t be afraid to try this recipe!

    Reply

    • Natasha's Kitchen
      October 20, 2022

      Nice, the effort is definitely worth it! Thank you for sharing your experience trying out this recipe.

      Reply

  • Marilyn
    October 11, 2022

    Hi Natasha,
    I found this recipe after I had already begun the task using the recipe in my 66 year old cookbook. (wedding present)
    Wish I had found yours first.
    I am using black plums from the supermarket and maybe that’s the problem.
    It is really bland. Probably too sweet. Cut sugar but still not as good as I remember plum jam to be.
    So disappointed.
    I usually make apricot with dried apricots that we get at Trader Joe’s here in Tucson.
    No apricots this year so thought I’d try something else.
    Trying to figure out is there’s some way to salvage this.

    Reply

    • NatashasKitchen.com
      October 11, 2022

      Hi Marilyn, I’m sorry to hear that. I hope you’re able to salvage your recipe. I hope you get to try this recipe in the future.

      Reply

    • ZELDA
      October 20, 2022

      Add some lemon juice and zest and a little cardamom or star anise.

      Reply

  • Jean
    October 4, 2022

    Hi Natasha ,I think you are using Dansom plums ,I’ve used them before but use blue plums that are a little bigger and not round

    Reply

    • Natashas Kitchen
      October 5, 2022

      Thank you so much for sharing that with me.

      Reply

  • Debbie
    September 18, 2022

    Gosh, ran out of time at the start… can the fruit sit in the sugar bath longer before the 1st. cook…?

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Hi Debbie, I think that would be fine but it would depend on the length of time.

      Reply

  • Jim
    September 16, 2022

    It’s a great recipe. I’ve used it 3 years in a row. I use Damson, Red, and Black plums, cut the sugar in half, and add anise, allspice, cinnamon, and ginger to half the recipe to make spiced plum jam for the holidays.

    Reply

    • NatashasKitchen.com
      September 16, 2022

      That’s great, Jim! Thanks for sharing. I’m happy you’ve been enjoying it.

      Reply

  • Ron
    September 8, 2022

    I made this recipe last year with excellent results. Short on plumbs this year so I used pears. Worked just at good w a pinch of cinnamon a splash of vanilla

    Reply

    • NatashasKitchen.com
      September 8, 2022

      That sounds wonderful! Thank you for sharing.

      Reply

  • Erica Sparshu
    September 7, 2022

    This looks very interesting. We have a Pembina plum tree that produce an abundance of fruit.
    They are a small plum and very tasty.
    Could I use this recipe to make
    the jam. Eagerly awaiting
    a reply

    Reply

    • NatashasKitchen.com
      September 7, 2022

      Hi Erica! I think it could work. The type of plums can make a difference as some are juicier than others so you may need to adjust and boil down longer if still too watery.

      Reply

    • Sherry
      August 12, 2023

      I have a laundry basket full of pembina plums. Did this recipe work for you?

      Sherry

      Reply

  • Hanneke Preikschas
    August 29, 2022

    This is the most amazing recipe!!!

    I am making another batch now.
    It is so easy and sooo tasty!

    Thanks for this recipe!

    Reply

    • Natasha's Kitchen
      August 29, 2022

      You’re welcome! Thank you for your good comments and feedback.

      Reply

  • Joyce
    August 24, 2022

    I have a quation can I make the same size of jam with yellow plums. Sorry for my spelling .

    Reply

    • Natashas Kitchen
      August 24, 2022

      Hi Joyce, I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency.

      Reply

  • DOREEN ALEXANDER
    August 7, 2022

    How long in water bath if I use half pint jars? I am planning on making gift baskets of assorted jams.

    Reply

  • Pam
    August 1, 2022

    Could I use Splenda instead of sugar? I am Diabetic so I can’t have sugar.

    Reply

    • Natashas Kitchen
      August 1, 2022

      Hi Pam, I haven’t tried a Splenda substitution with this recipe, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.

      Reply

  • Allyson E.
    July 25, 2022

    I made this over the weekend after harvesting plums from a friends yard… WOW!! This is so good and with only two ingredients and patience, I am proud to give as gifts to family! Literally the fruit of my labor! Thank you for such an easy, delicious recipe!

    Reply

    • Natasha's Kitchen
      July 25, 2022

      That’s nice of you to share! Thanks for your good comments and feedback, we appreciate it.

      Reply

  • shannon
    July 22, 2022

    I made this and it is so flavorful and simple. Question, I ended up not putting in jars, it’s in my refrigerator. How long will it last?

    Reply

    • NatashasKitchen.com
      July 22, 2022

      Hi Shannon, I would say within 3 months in an airtight container. If the seal does not form after boiling these, that is usually how I store them.

      Reply

  • Amy
    July 16, 2022

    Hi Natasha,
    Do you add water when boiling? Does not mention in the post, just to boil the plums.
    Thank you

    Reply

    • NatashasKitchen.com
      July 16, 2022

      Hi Amy. No water is necessary. The plums will leave their juice and sugar dissolves.

      Reply

  • Kim
    July 9, 2022

    Hi Natasha,
    Could you let us know at which point in the process the waste foam is skimmed off? The photo you posted above step “3.” shows a pot of perfectly clear jam, but you do not mention when you skimmed the foam off. ~thanks.
    Kim
    Santa Cruz, CA

    Reply

    • Natasha
      July 14, 2022

      Hi Kim, I don’t usually skim it off but if it bothers you, you can skim it off when you see it. It usually just blends back into the jam without issues.

      Reply

  • Rose
    July 6, 2022

    Hi Natasha
    This recipe looks awesome. Can you please make a video of this recipe 🙂

    Reply

    • Natasha's Kitchen
      July 7, 2022

      Hi Rose, thanks for your suggestion. We’ll try to do that in the future.

      Reply

  • Kim
    July 6, 2022

    I’ve got three bags of frozen plums. Would this method work for them?
    Kim

    Reply

    • NatashasKitchen.com
      July 6, 2022

      Hi Kim, I haven’t tried that, but it should work just fine with frozen plums.

      Reply

  • Mary
    July 6, 2022

    Prune plums!!! The best. My mom had a tree and made the best jam… no sugar or pectin for me! I’m Serbian and we make plum dumplings using these plums! Yummy!!!

    Reply

    • Natashas Kitchen
      July 6, 2022

      That’s just awesome! Thank you for sharing your wonderful feedback, Mary!

      Reply

      • Marla
        August 1, 2022

        Italian plums
        Italian plums are a sweet, oblong fruit that steal the show in German baked goods during fall and winter. This tree is perfect for home-growers in the United States because Italian plums are rare finds in supermarkets, so a tree of your own will give you a steady source of these seasonal fruit.

        Reply

        • Delani Stephens
          September 19, 2022

          Italian plums are the best. You can’t find them in store, because they don’t ripen off the tree. You cannot pick them green. They must be ripe when you get them I was lucky to find a huge orchard in Oregon city, because I crave these every year! The best ones are the ones on the ground! If you can shake the tree gently and get some to fall, those will be perfect!

          Reply

          • Natashas Kitchen
            September 19, 2022

            Thank you so much for sharing that with us!

    • Natasha's Kitchen
      July 6, 2022

      Nice, good to know that you love it!

      Reply

    • Sylvia
      July 7, 2022

      My Mom is from Austria and we make plum dumplings too! Also we serve this plum compote with Kaiserschmarrn-a type or shredded pancakes….yummy!

      Reply

    • shannon
      July 22, 2022

      I must know what plum dumplings are and how to make them. They sound divine!

      Reply

  • Laura
    July 3, 2022

    I think your plums are Black Friars. These black plums are round in shape whereas Damsons are oval. I’m trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars.

    Reply

    • Natasha's Kitchen
      July 3, 2022

      Hi Laura, I’m not so sure about that as well but thanks for the info. That sounds like a plan, please share with us how it goes if you give this a try!

      Reply

  • Debe
    June 18, 2022

    I cooked 11 pounds of plums for the preserves and I only got 3 pints of preserves why when the recipe calls for 12 lbs and is suppose to yield 7 or 8.
    The preserves came out great.

    Reply

  • Marilyn
    June 2, 2022

    Hi, sounds like a great receipt.
    Instead of storing in jars can i freeze this jam?

    Reply

    • NatashasKitchen.com
      June 2, 2022

      Hi Marilyn. I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam.

      Reply

  • Gracie
    October 3, 2021

    I also make no peel/no pectin/no sugar applesauce like this, adding 1-2 tsp of lemon juice after the last boil and before bottling. Honey crisp apples have been my favourite for that.

    Reply

    • Natasha
      October 3, 2021

      Yes! I love canning applesauce and can’t wait to do it again this year. My kids LOVE it!

      Reply

    • George Markos
      July 7, 2022

      Apples have pectin. The first time I made them with pectin it was harder than Ju-Ju- Bees to get out of the jar.

      My mom got a good laugh but made the biscuits anyway.

      Reply

  • Jenny Lyne Duguay
    September 26, 2021

    Hi,
    I’m at my third boil and I added what feels like a bag of sugar. Any suggestions on getting it sweeter without adding more sugar in it?

    Reply

    • Natasha
      September 27, 2021

      Hi Jenny, once it thickens up more, it will have a more concentrated sweetness. I don’t typically add that much sugar, but you may have much more tart plums?

      Reply

  • Rosemarie
    September 23, 2021

    After five sets of boiling/cooling, my jam is still thinner than I would like. Can I try to bring it up to 220F at this point? That’s always worked for me in the past. Thanks!

    Reply

    • Natasha
      September 24, 2021

      Hi Rosemarie, You can boil it down again to get it thicker. The type of plums can make a difference as some are juicier than others.

      Reply

  • Rosemarie
    September 22, 2021

    Hi Natasha! I’m in the process of making this jam as I write this – I’m cooling down from the 3rd boil. Roughly, how long does it usually take to get to room temperature? I’m giving it about 90 minutes, and although it’s still warm to the touch, I can touch the sides of the pot with my hands. It’s French cast enamel cookware. Should I let it cool down for a longer period of time? I’m thinking about stopping now, covering it soon, and resuming again in the morning.
    Or – would I be able to hard boil this now (or completely instead of the multiple steps) up to 220F? I’m impatient!
    Thanks – I’m loving your recipes. I’ve been making jams all summer – a first timer new hobby!

    Reply

    • Natasha
      September 23, 2021

      Hi Rosemarie, the process took me 2 days so I definitely waited more than 90 minutes. It would be rushing at 90 minutes but it still may work, although you may need to heat it an extra time for it to thicken properly (depending on the type of plums used).

      Reply

  • Suzanne Cuncannon
    September 18, 2021

    I don’t see the mention of removing skin from plums. How and when please.

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Suzanne, this is a no-peel recipe, meaning you don’t have to peel these plums! We have a few notes throughout the recipe and in the title for you. I hope that helps.

      Reply

  • Audrey
    September 18, 2021

    The recipe does not have/state lemon juice. How much would you put in? I’m hoping to do this weekend.

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Audrey, I’ve never found it necessary with plums. If you have a variety of plums that are ultra-sweet (including the skins), you might add some lemon juice. It really is also a taste preference – it won’t spoil your plum jam to add some lemon juice 🙂

      Reply

      • Audrey
        September 19, 2021

        Perfect thanks and just wanted to say I really enjoy your recipes/videos. Everyone that I’ve tried has been fantastic! 👍 especially the chicken pot pie! 😋 have a good evening. I’m preparing some plum jam now. 😊

        Reply

        • Natasha's Kitchen
          September 19, 2021

          Great to hear that, Audrey! I hope you love all the recipes that you will try.

          Reply

  • Kristen
    September 16, 2021

    Hi there – just trying this and it is SO good! My question is about the canning process/sealing. If the tops do form a seal, is it still the best plan to refrigerate and use within 3 months? Or does a correct seal change the shelf-life?
    Also, my jam reduced down so much, that I had one jar that I could only fill halfway – do I treat that one differently? Thanks so much!

    Reply

    • Natasha
      September 16, 2021

      Hi Kristen, if the jars are canned properly and form a seal, they have a much longer shelf life and would not need to be refrigerated until they are opened. If only filling halfway, I would refrigerate that one and use it first.

      Reply

  • Maya
    September 12, 2021

    Hi Natasha! I made this over the weekend (I did it over three days starting Saturday) with Stanley plums I picked from the orchard near me. This turned out GORGEOUSLY! Initially I was like ‘I’m sure we don’t REALLY need to do this four times’ but you weren’t kidding how each time it thickens and condenses so much. I’m finally eating the jam with some yogurt now and it’s SO tasty. I followed all your steps but left the sugar + freshly cut fruits out for a few hours rather than just one. Thank you for a brilliant recipe! PS this is my first post ever but the site is telling me this is a duplicate so might wanna see what’s up!!

    Reply

    • Natasha's Kitchen
      September 13, 2021

      You are so welcome, Mara. Really happy to know that you enjoyed it!

      Reply

  • Peter
    September 12, 2021

    What does it mean if I still have some fairly large plum pieces left after 4 rounds of simmering?

    Mine looks just like yours (hooray!) except for a few pieces of plum that haven’t been “jammified” yet, or something.

    Thank you

    Reply

    • Natashas Kitchen
      September 13, 2021

      Hi Peter, I’m wondering if some of them were too “green”?

      Reply

  • Art
    September 4, 2021

    Those are Stanley plums, or sometimes called Italian plums (in my neighborhood in Brooklyn)

    Reply

    • Natashas Kitchen
      September 4, 2021

      Thank you so much for sharing that with me, Art!

      Reply

  • Jimmy
    August 31, 2021

    If you havent got a canning pot an Easiyo Yogurt Maker works.

    Reply

    • Natashas Kitchen
      August 31, 2021

      Thank you so much for sharing that with us, Jimmy! Genius idea!!

      Reply

  • Lisa
    August 27, 2021

    I’m so excited to try this, but have you ever tried using this recipe with wild plums?

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Lisa, it really depends on the variety of plums. One of our readers mentioned using wild plums, and the skins didn’t dissolve. There are some plums with thicker skins, but I think the skins add a nice texture to the jam. It would be ok to mash it if you wanted it to be more of a puree consistency, but we prefer it slightly chunky. I like seeing the pieces of fruit in my jam 🙂 I hope you LOVE it! 🙂

      Reply

  • daran wilson
    August 25, 2021

    thank you

    Reply

  • Peggy Martin
    August 21, 2021

    So you just eat the peeling too?

    Reply

    • Natashas Kitchen
      August 21, 2021

      Hi Peggy, that’s right, the peel stays on. If you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome.

      Reply

  • Eugene
    August 20, 2021

    Natasha, thanks for a simple recipe. I will do it some time this week. I have a question about the instruction for “new guidelines” in canning. You say “cover with 1″-2″ of water. Do you mean pour this much water into the pot with cans or really put enough water to cover the entire cans, including the lids with 1″ – 2” of water?

    Reply

    • Natasha
      August 21, 2021

      Hi Eugene, the recommendation is to cover the entire can including the lids with 1 to 2 inches of water.

      Reply

  • Randy
    August 19, 2021

    Hi Natasha I was wondering if you could cook it only three times? as mine is really thickening up fast.

    Reply

    • Natasha
      August 21, 2021

      Hi Randy, that would work if you are using plums that are less juicy or seem to thicken faster.

      Reply

  • Jeanne cox
    August 18, 2021

    Something came up so can I leave my plums longer than one hour that is the first step

    Reply

    • Natasha
      August 20, 2021

      Hi Jeanne, yes that will still be ok to leave them for a couple of hours.

      Reply

  • Kat
    August 18, 2021

    Hello, would this recipe work for other fruits such as red currants? Thanks!

    Reply

    • Natashas Kitchen
      August 18, 2021

      Hi Kat, The method is slightly different with various fruits; I haven’t tried it with red currant, unfortunately. We have this recipe for Peach Preserves you may like.

      Reply

  • Jinelle
    August 16, 2021

    Hello.
    Just getting started on this recipe. My plums have already started to soften, so when I added the sugar on the first step, they sugar was immediately dissolved. Should I still wait an hour before boiling?

    Reply

    • Natasha
      August 17, 2021

      H Jinelle, if your plums softened that quickly, you can proceed. It sounds like you had some very ripe plums.

      Reply

  • Ann Dickson
    August 14, 2021

    Blessings and salutations! I just had some prune plums go on sale and I stocked up and I am very excited to make this. Do I have to can it? Or can I make it and put it in a jar and just start using it? Thank you.

    Reply

    • Natasha
      August 15, 2021

      Hi Ann, you can definitely start using it and store in the refrigerator instead.

      Reply

  • Laurie
    August 10, 2021

    Love, Love, Love the ease and outcome of this recipe. After the 2nd cooking the mixture started to burn on the bottom. I lowered the heat on the 3rd and 4th boilings, but the burning continued. The end product is still yummy, but any advice on how to avoid the burning in the future? We tried to minimilize the stirring.

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Laurie, the culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching.

      Reply

    • Simone
      September 7, 2021

      Thank you for your wonderful help love your recipes.

      Reply

      • Natashas Kitchen
        September 7, 2021

        You’re welcome! I’m so happy you’re enjoying our recipes, Simone!

        Reply

  • Carlton Baker II
    August 10, 2021

    I’m so glad I found this post because I’ve just made the most incredible plum jam using it! I think this is now my go-to recipe and technique!

    Reply

    • Natasha's Kitchen
      August 10, 2021

      Yay, that is fantastic feedback. Thank you so much for your review, glad you loved it!

      Reply

  • Li Gaylord
    August 3, 2021

    Hi Natasha,

    Can I add lemon juice to this?

    Thank you,
    Li

    Reply

    • Natasha's Kitchen
      August 3, 2021

      Hi Li, you can try to add lemon juice, but you will need more sugar to balance the flavors.

      Reply

      • Jen
        August 29, 2021

        I’m not sure if Li was asking this but I’m wondering about the lemon and how it could affect the preservation?? It’s acidic and that can change things right-? I’m not concerned with adjusting the sugar because I love tart but want it to preserve right… plums are on with organic sugar right this moment- the sugar is white but not white if you know what I mean because it’s not chemically etc hmm hope you see this soon. And ty!!♡♡♡

        Reply

  • Teresa
    August 2, 2021

    Hi Natasha. I’d like to try this recipe but I was wondering if after I complete the process of simmering 4 times can I freeze the jam instead of canning?

    Reply

    • Natashas Kitchen
      August 3, 2021

      Hi Teresa, I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam.

      Reply

  • Christina
    July 27, 2021

    In the process of making this now…smells divine! I’ve completed my first 3 boils and when my husband tasted it he felt it’s too tart. Am I able to add more sugar before the last boil cycle or should I just leave it alone?

    Reply

    • Natashas Kitchen
      July 27, 2021

      Hi Christina, some plums can be more tart depending on the variety and how ripe they are. You can definitely add more sugar, be sure to bring it to a uniform simmer after adding sugar.

      Reply

  • Zach
    July 25, 2021

    I’ve made this recipe a couple of times now, whenever I have a bumper crop of plums, and love it. I still have a couple of unopened jars from last year. This year I started the process too late in the day on a Sunday to get it done this weekend. I just finished my first boil/simmer and was thinking of maybe putting the whole pot in the freezer (after it reaches room temp) until next weekend to finish the process (2nd-4th boilings, plus canning) as there is no way I’ll have time to can during the week. Any thoughts as to if this may or may not work? Thanks.

    Reply

    • Natasha
      July 26, 2021

      Hi Zach, I honestly haven’t tried that so I don’t know if it would defrost ok. I suspect it would turn very dark though. It may be better to leave it as a freezer jam if you plan to freeze it at all.

      Reply

      • Zach
        July 29, 2021

        Thanks, Natasha. I guess I’ll find out on Saturday – I put the whole pot of once-boiled plums in the freezer after they came to room temp. I did put a layer of plastic wrap directly over the liquid, and then but the lid on the pot, so hopefully they’ll be pretty well preserved. I’ll look into freezer jam – never actually heard of that until now!

        Reply

  • Carolyn
    July 21, 2021

    Can you freeze the plums and use them for the recipe?

    Reply

    • Natashas Kitchen
      July 21, 2021

      Hi Carolyn, I haven’t tried that, but it should work just fine with frozen plums.

      Reply

  • Kristina Johnson
    July 19, 2021

    If I want to can in half pint jars, how do I do that? What’s the processing time ?

    Reply

    • Natasha
      July 19, 2021

      Hi Kristina, that should work and I would process for the same amount of time.

      Reply

  • Sheila
    July 12, 2021

    Natasha, when I make your plum jam – u mention no peeling, where does the skin go – does it absorb? Thank you.

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi Sheila, great question. If you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome.

      Reply

      • Aimee
        July 6, 2022

        Hi, can less sugar be used? Or better yet an alternative sweetener?

        Reply

        • NatashasKitchen.com
          July 6, 2022

          Hi Aimee, I have not tested this. One of my other readers said this, “I added a bit less sugar, and it’s very bright/tangy with a natural sweetness.” I hope that helps. If you experiment, please let us know how it turns out.

          Reply

  • Debby
    June 28, 2021

    1st time attempting to make jam from our plum tree. I hate waste of any kind and was tired of the birds, squirrels and our emu getting all the good fruit. LOVE this recipe! Had 20 lbs of plums and the hardest part was pitting them. I ended up cutting the “cheeks” off down to the pit. Lost a little fruit but saved on frustration. Ran out of jars with about a cup of fruit left, so I added a little Cool Whip and made a delicious dessert. I’ll definitely try this again. Thanks

    Reply

    • Natashas Kitchen
      June 28, 2021

      Yum! That’s a great idea, Debby!

      Reply

  • David W. Urry
    June 25, 2021

    How do you get rid of the peal or does it boil away?

    Reply

    • Natashas Kitchen
      June 25, 2021

      Hi David! You’re exactly right! This is a no peel recipe. We have a few notes throughout the recipe and in the title for you. I hope that helps.

      Reply

  • Laura Lyons
    June 23, 2021

    I made this plum jam recipe with small plums from my neighbor’s tree. The first time making plum jam, btw. The jam is excellent! I will add, that the pits were impossible to remove after halving the fruit before sugaring. I put them in a paper bag with an apple to “ripen” for a few days. Well, they ripened, but the pits were still too hard to pull away. I read several other blogs about boiling the fruit with pits and then straining them out. That worked perfectly after the 1st boil. I used a slotted spoon then switched to a “half” whisk to strain the pits. So, so much easier! NO stress pulling out pits! I’d recommend this recipe to everyone!

    Reply

    • Natashas Kitchen
      June 23, 2021

      Thank you so much for that suggestion, Laura! I bet our readers will find this helpful!

      Reply

  • Robin
    June 15, 2021

    Love the ease of the recipe but why do you have to heat and cool the plums 4 times?
    Can’t wait to try on a fresh piece of toast.

    Reply

    • Natashas Kitchen
      June 15, 2021

      Hi Robin, since there is no pectin, it needs time to thicken. This method boils down the plums several times and concentrates the sugars as it thickens.

      Reply

      • Enye
        June 21, 2022

        Can you just simmer it for a very long time until it thickens like in a crockpot and not do the boiling/simmering 4 times? What’s the rationale of boiling and cooling down opposed to just simmering it for a long time until it thickens? Is there any advantage or difference between the 2 methods?

        Reply

        • Natasha
          June 21, 2022

          Hi Enye, boiling for a long period of time will make the jam very very dark and there’s also a higher chance of scorching as it thickens up.

          Reply

  • Deden Elizabeth Cosby
    May 31, 2021

    I use a food mill when I put up tomatoes and make wild grape jelly. I would like to use your recipe without first pitting the plumbs. Suggestions please. Thank you!!!

    Reply

    • Natasha
      June 1, 2021

      Hi Deden, I have only made this by pitting the plumbs first. I think it would be a struggle to remove them after the fact.

      Reply

      • Deden Elizabeth Cosby
        June 6, 2021

        Thank you for your quick response! I have tried to separate the plumb from the pit and loose most of the fruit in the process. I plan on running the the entire recipe through a food mill after cooking down several times. Due to the fact the skins of the plumb are the pectin. Hopefully, the pit will not make the jam bitter. Elizabeth

        Reply

        • Glenda
          September 26, 2022

          The pits contain arsenic. I learned that when I was checking on if it was safe for my dog to eat the plums off the ground.

          Reply

    • Debbie Shell
      July 17, 2021

      Hi Deden, I have an old attachment for a kitchen aide mixer that is a food mill. I use this for anything that needs the pulp separated from the seeds and skin. This is very similar to the Foley Food Mill, only electric as it’s on the mixer.

      Reply

  • joanne (N.Z>)
    May 22, 2021

    Really messed this simple plum jam. The grandkids tell me it tastes nice. But, it looked so beautiful in the
    jar, but then you needed a strong hand to put it on your knife, from out of the jar. And, it just wouldnt roll on your toast.

    Reply

    • Natasha
      May 23, 2021

      Did you possibly cook it too long where it got dried out? It’s normally pretty loose, or at least pretty spreadable.

      Reply

  • Maria
    April 2, 2021

    I know them as Victoria plums but that may be a local name from Australia. Nice easy recipe but the slow cooker version sounds great too. 😷🐾

    Reply

    • Natashas Kitchen
      April 3, 2021

      Thank you so much for sharing that with me, Maria!

      Reply

  • Mary Williams
    November 20, 2020

    Do you peel the plums

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Mary, this is a no peel recipe. We have a few notes throughout the recipe and in the title for you. I hope that helps.

      Reply

      • RJBL
        July 2, 2021

        Your “no peel” could mean two different things. 1) No peel–no, you don’t want to have peels in the jam so you DO have to peel it, or 2) No peel–no, you don’t have to peel all those little plums because the peels will add color, flavor and nutrition to your recipe and disappear in the process of cooking.

        Your wording is confusing and that is why you are getting questions.

        Reply

        • Donna
          July 21, 2021

          Yes, I thought it meant it had no peel and no pectin in it. Glad I read the recipe as I just picked a ton of plums and was going to avoid this recipe. Am now anxious to try it!

          Reply

          • Kirby Beall
            July 16, 2022

            THIS IS EXACTLY WHAT I THOUGHT, DID, AND PLAN TO DO! But, it took getting deep into the comments to know for sure. So, there are bound to be other reader, confused by the title as well, and thinking this required one to remove the peels, likely skipped it altogether. Enough so, that the article would benefit from a title with a bit more clarity, yes?

  • Julie
    November 2, 2020

    Just wondering- I was able to get 2 boils in today. Do I refrigerate until tomorrow or leave at room temp?

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Julie, you can leave it at room temperature. I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling.

      Reply

  • Janet Williams
    October 6, 2020

    This is the most amazing recipe! So easy and delicious. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Couldn’t be easier – I can’t wait to eat it.

    What fruits can this process be done with? Only fruits that have natural pectin? What about apples?

    Reply

  • Chavah
    September 28, 2020

    Hi, what a beautiful recipe! Thank yo for sharing. Might I ask what that tool is/brand that you are using to remove the stones? Thanks.

    Reply

    • Natasha's Kitchen
      September 28, 2020

      Thank you so much! You can see the kitchen tools that I use here in my Amazon affiliate shop

      Reply

  • Margie Goforth
    September 27, 2020

    Hi Natasha,

    I don’t like finding pieces of peel in my jam. Does the peel dissolve somehow or are we eating pieces of peel?

    Reply

    • Natashas Kitchen
      September 28, 2020

      Hi Margie, great question, if you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome.

      Reply

  • Mary rottert
    September 22, 2020

    Music drowns out your voice. It is so loud all during your video. I want the banana bread video so I can bake.

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Mary! Thank you so much for that feedback! We also have the written recipe with each video.

      Reply

  • Suzanna
    September 21, 2020

    Just curious…Is there a reason why this can’t be done in just one afternoon? Thanks.

    Reply

    • Natasha
      September 22, 2020

      Hi Suzanna, since there is no pectin, it needs time to thicken.

      Reply

  • Cheryl
    September 21, 2020

    Once a jar is opened how long should it last if kept refrigerated?

    Thinking of maybe using 250ml jars instead of pint size.

    Reply

    • Natashas Kitchen
      September 21, 2020

      Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. I’d say a couple of weeks in the fridge

      Reply

  • Linda
    September 20, 2020

    Just wondering why you have to boil it, cool it, boil it, cool it, etc. Couldn’t you just simmer it to the desired consistency and be done with it? What’s the effect of boiling it in stages, bs all at once?

    Reply

    • Natasha
      September 21, 2020

      Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color.

      Reply

  • Laurie Marsh
    September 17, 2020

    Hello I’m about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? Do I have to keep it in the refrigerator and how long will it last? I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan?

    Reply

    • Natasha
      September 17, 2020

      HI Laurie, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly.

      Reply

  • Michael Rubino
    September 13, 2020

    Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Well I followed it to the letter and it came out wonderful. Thank you!

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Sounds great, Michael. I’m glad you gave this recipe a try!

      Reply

      • Terry Curley
        October 1, 2020

        Can you clarify the quantity this makes. Initially the recipe says 5-6 pints, and then later it says 8 jars. And you use the ambiguous term “pint.” Is that a 16 ounce American pint or a 20 ounce Imperial pint (which is still used in Canada)?
        I have completed the first boiling/simmering, and it looks good so far!

        Reply

        • Natasha
          October 3, 2020

          Hi Terry, you are correct. It is 8 pint-sized jars. The recipe card is correct and I fixed that error higher up in the info section.

          Reply

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