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Plum Jam Recipe (No Peel, No Pectin!)

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.

Plum Jam Recipe (No Peel, No Pectin!)

4.79 from 122 votes
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$12 using homegrown plums
Keyword: No Pectin, Plum Jam
Cuisine: American
Course: Condiments
Calories: 74 kcal
Servings: 80 (makes 8 pint-sized jars

Ingredients

  • 12 lbs sweet ripe plums rinsed
  • 4 1/2 cups white sugar
  • 8 pint-sized jars with lids.

Instructions

  1. 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.

  2. 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.

  3. 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:

  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.

Filling and processing your jam:

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

  3. 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 Facts
Plum Jam Recipe (No Peel, No Pectin!)
Amount Per Serving
Calories 74
% Daily Value*
Potassium 106mg3%
Carbohydrates 19g6%
Sugar 17g19%
Vitamin A 235IU5%
Vitamin C 6.4mg8%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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

  • 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

  • Cindi Brinson
    September 13, 2020

    I have a tree FILLED with Italian prune plums, and have been desperately trying to find recipes to use for enjoying them throughout the year. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! It is now my go-to for preserves. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves.

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Love it! I’m so glad you chose this recipe to try, Cindy. Thanks for your awesome feedback!

      Reply

  • Kristie Johnson
    September 11, 2020

    At what temperature do you bring pot to a boil

    Reply

    • Natasha
      September 12, 2020

      Hi Kristie, I’ve never measured the temperature while making this plum jam. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you.

      Reply

  • Iness
    September 10, 2020

    Hi! I tried this plum recipe and it was delicious. I’m wondering can the same recipe be applied to grapes? I have a bunch of homegrown grapes that are about to go bad. It would be great to make a jam out of them!

    Reply

    • Natasha's Kitchen
      September 10, 2020

      Thank you for your great feedback, Iness. I haven’t tested this yet using grapes to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Kim
    September 8, 2020

    Hi Natasha. Love your recipes. This is the first time making the plum jam. I just filled all of the jars with jam and sealed with the lid. All of them have popped already. Do I still have to boil them for 15 minutes?

    Reply

    • Natasha
      September 8, 2020

      Hi Kim, per the guidelines the jars need to be processed for food safety.

      Reply

  • Carol
    September 7, 2020

    I used the plums from my tree. I LOVE this recipe. It was so easy and stress free!
    Thank you Natasha. This one’s a keeper👏

    Reply

    • Natasha's Kitchen
      September 8, 2020

      You’re so welcome, Carol. Thanks for your good feedback!

      Reply

  • Kris
    September 6, 2020

    Those Italian plums

    Reply

  • G. Towfiq
    August 28, 2020

    I am confused…why does the recipes with pectin call for 4 lbs. of plums to 8 1/2 cups of sugar. Your recipe has 3 times the fruit to half the sugar. Am I missing something?

    Reply

    • Natasha
      August 28, 2020

      Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar.

      Reply

  • Rich Peterson
    August 26, 2020

    This is the time of year it seems everything needs to be preserved at the same time.

    I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) I’m in control of the Preserve’s consistency; 4) did I mention I’m not rushed?

    Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.?

    Thanks for sharing.

    Reply

    • Natashas Kitchen
      August 26, 2020

      I’m so happy you enjoyed this Rich! I have to agree, this recipe does not rush you and you will be in control throughout the process. Also, the method is slightly different with various fruits. We have this recipe for Peach Preserves you may like.

      Reply

    • Yvonne D'Penha
      August 29, 2020

      Hello Natasha,

      You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens.

      Must try, thanks very much,

      Reply

      • Natashas Kitchen
        August 29, 2020

        Hi Yvonne, this is a no peel recipe and no need to remove the skins.

        Reply

  • Michelle
    August 22, 2020

    Is it normal to have a skin layer on the top when cooled?

    Reply

    • Natasha
      August 23, 2020

      Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred

      Reply

  • Barbara
    August 22, 2020

    How many cups of plums cut up equals 12lb?

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?

      Reply

      • Darlene deBoer
        September 9, 2020

        Hi Natasha, I’m just about to make it and I saw where you wanted to know the name of your plum tree – I think it is the Mount Royal Plum – they look exactly like mine do. Can’t wait to try it. Thanks.

        Reply

        • Natashas Kitchen
          September 9, 2020

          Thank you so much for sharing that with me Darlene!

          Reply

  • Lorraine
    August 16, 2020

    Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. Do you have a freezer version of this jam?

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Lorraine, 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

  • Karen
    August 15, 2020

    The little plums from your over-producing tree are called quetsch!
    I live in NE France and Luxembourg, they come from this region!
    We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. having just made 4 crumbles!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Oh so nice to know that! Thanks for sharing, Karen.

      Reply

      • Silvia
        September 13, 2020

        Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin?
        Thank you

        Reply

        • Natasha's Kitchen
          September 13, 2020

          Hi Silvia, I have not tried that yet to advise. If you do an experiment, please share with us how it goes.

          Reply

  • Lee James
    August 15, 2020

    Hi

    Never done this before, and will be using plums from our own tree

    I noticed that there is no water or liquid added
    Is this correct?
    Other jams we have made years ago had water added

    Thanks

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi lee! That’s correct! I hope you enjoy this recipe!

      Reply

  • Rizza0810@yahoo.co.uk
    August 6, 2020

    Santa Rosa plum

    Reply

  • Jill Cunningham
    July 30, 2020

    I was wondering if I could add blackcaps or other berries to this recipe.

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Hi Jill, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

    • A G W
      August 17, 2020

      The jam may be looser, as berries do not have much natural pectin compared to stone fruits.

      Also in English the plum name is Damson I believe and we used to have them also! They are my favorite variety! I don’t think I even liked plums before I ate these!

      Reply

  • Oviya Nila Muralidharan
    July 29, 2020

    Hey Natasha,

    I absolutely love this recipe. I did a much more scaled down version, but it works perfectly and tastes like heaven.

    My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Is that normal, is it because of the smaller quantity?

    Reply

    • Natasha
      July 30, 2020

      Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam.

      Reply

      • Anna
        September 3, 2020

        Hi,Natasha!
        My jam is not getting thicker,after a couple days of boiling.What am i doung wrong????

        Reply

        • Natashas Kitchen
          September 3, 2020

          Hi Anna, was anything altered in the recipe? It should be thick but not runny. It’s not set like store-bought jams are where you could cut through it with a spoon.

          Reply

  • Debra Torres
    July 23, 2020

    I accidentally scorched the plums while cooking them. Is there any hope for them? Can they be saved?

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If you stir, the whole batch will have a burnt taste. I recommend finding a heavy-bottomed pot. I hope that helps!

      Reply

  • Brooke Arnold
    July 19, 2020

    This is the fifth season that I’ve made this jam – It is my go to recipe and it never stops being an exciting item for my kids. Thanks for this simple, flavour-preserving recipe!

    Reply

    • Natasha's Kitchen
      July 19, 2020

      That is awesome! Thank you for your great review, Brooke. We appreciate it!

      Reply

  • Nidia
    July 15, 2020

    I’ve made the recipe before but never canned. I am going to make it again today and plan on canning. I have the old recipe version, with the oven canning method. Is that still ok to use? Do I have to use the water bath method?

    Reply

    • Natasha
      July 16, 2020

      Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method.

      Reply

  • Michele
    July 12, 2020

    This is a fantastic recipe. I love that it has no added pectin, and it makes the most gorgeous color. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. Going to try next with pluots! (bought a case at the farmer’s market today). Thanks!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      So nice to hear that you enjoyed this recipe. Yes, that sounds like a good plan, please share with us how you liked that too.

      Reply

  • Leslie
    July 8, 2020

    Another question! It feels like maybe buildup on the bottom of the pot. Did I definitely scorch it? Is it ruined?

    Reply

    • Natashas Kitchen
      July 8, 2020

      Hi Leslie, if you are feeling build-up that is possible.

      Reply

  • Lidia R Lopes
    July 7, 2020

    Can this recipe be used with yellow plums? They ate less meaty and have more juice than those you used.
    Thank you,
    Lidia

    Reply

    • Natashas Kitchen
      July 7, 2020

      Hi Lidia, are those the small yellow plums? 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

  • Carissa
    July 6, 2020

    This recipe sounds wonderful! I am going to try it. This is my first time attempting canning/making any jam/jellies! When you boil it do you add any water or just the fruit and sugar mixture?
    Thanks so much!

    Reply

    • Natashas Kitchen
      July 6, 2020

      Hi Carissa, we did not add water to the plums. I hope you love this recipe!

      Reply

  • Jesse
    July 6, 2020

    Why do you bring it to a boil 4 times? I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! Other recipes I have read just have you simmer the plums for 45-60 min before canning.

    Reply

    • Natasha
      July 7, 2020

      Hi Jesse, a single simmer for that long may discolor your plums and they would probably be pretty thin and juicy at that point without adding pectin.

      Reply

      • Leslie
        July 8, 2020

        Hello! First time canning or making jam. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Is this normal? What is the consistency supposed to be before canning? I do t want to waste time canning if it’s ruined some how. Thanks in advance!

        Reply

        • Natasha
          July 9, 2020

          Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. If it still too thin, boil it down again but stir often so it doesn’t scorch. Some plums are quite a bit juicier than others. Also, if you use a taller pat with a narrower top, there is less surface area for steam to escape so it may take an extra time.

          Reply

  • Rachel
    July 6, 2020

    The jam came out great! I love that I don’t have to peel or add pectin. I made blackberry jam with the same method and also came out great. Holiday gifts, check. Thank you!

    Reply

    • Natasha's Kitchen
      July 6, 2020

      You’re so welcome, Rachel. I am so glad you enjoyed and loved the jam!

      Reply

    • Patti Bartholomew
      July 14, 2020

      Made the plum version but since I only cut plums in half they were bigger pieces than I want. My plums are huge like apple sized. I ended up pureeing for plum butter version. Came out fantastic. If your plums are big make sure you cut them up a bit.

      Reply

      • Natashas Kitchen
        July 14, 2020

        Thank you for sharing those tips with us, Patti! I’m so glad that was helpful!

        Reply

    • Nidia Rosa
      July 15, 2020

      Did you use 12 pounds of blackberries?

      Reply

    • Sandy
      September 6, 2020

      Rachel: how many cups of blackberries did you use? Also, did you use the same amount of sugar As for the plums? I have frozen berries and would rather go pectin free if possible. Did the seeds dissolve or did you strain them out? Thank you!

      Reply

  • Wynette
    July 6, 2020

    Great recipe! We didn’t have enough plums, so I added seedless red grapes, cut in half. The grapes and plums all boiled down smoothly, with a great jam texture. I also think it is important to include the 12 pounds=30 cups detail in the recipe.

    Reply

    • Natashas Kitchen
      July 6, 2020

      That’s a great idea! Thank you so much for sharing that with me!

      Reply

  • Wynette
    July 5, 2020

    Great recipe! We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Yes, it would be helpful to have the conversion of 12 pounds to 30 cups within the recipe to make it easier for people to use.

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Thanks for your great review! I am so glad to hear that you loved the taste of this jam.

      Reply

  • SARAH A SZEWCZYK
    July 4, 2020

    Hello! I’m on my third boil for this recipe and the taste is rather prune-y! What could be the issue? Have I cooked it too long? It’s not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. Thanks for any advice, I’ve got more plums so I can try another batch.

    Reply

    • Natasha
      July 4, 2020

      Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor.

      Reply

      • Sandra
        July 29, 2020

        Can we use yellow plum instead of pruns in this reciepie

        Reply

        • Natashas Kitchen
          July 29, 2020

          Hi Sandra, 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. If you experiment, please let me know how you like that.

          Reply

          • sandra
            July 31, 2020

            Just wondering is color stays the same after canning yellow plums jam as your receipe

          • Natashas Kitchen
            July 31, 2020

            Hi Sandra, it depends on the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time. Also, are you referring to the the smaller yellow plums? 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.

  • Danielle
    July 3, 2020

    Does your plum tree have sharp spikes or spines on it? If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn

    Reply

    • Natashas Kitchen
      July 4, 2020

      Thank you for sharing that Danielle! I’ll have to take a closer look next time!

      Reply

  • Susie
    July 3, 2020

    Can I add some orange juice and reduce the sugar? Seems like it might require an extra boil due to the extra liquid. Would that work?

    Reply

    • Natashas Kitchen
      July 3, 2020

      Hi Susie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Alane
    June 28, 2020

    I followed the recipe as written plus 1.5 cups more sugar and it turned out great! I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. At which stage can you add spices? Prior to boiling? During any of the boiling or should it be after boiling the last time? Thank you!

    Reply

    • Natasha's Kitchen
      June 28, 2020

      Awesome, thanks for your great review! Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors.

      Reply

  • Adrienne
    June 23, 2020

    Natasha ~ my pits are impossible to remove. Can I simmer the plums whole for (5) min and then remove pits or not. Maybe it would create too much juice?

    Reply

    • Natashas Kitchen
      June 24, 2020

      Hi Adrienne, without testing that is hard to say. If you give it a try please let m know how it works out for you.

      Reply

    • Adrienne
      June 27, 2020

      Natasha ~ I just finished and it worked and probably saved me a good bit of time. I washed and put plums in a small amount of simmering water until the skins split. Drained most of the water and used a hand mixer on the lowest speed which loosened the meat from the pit and I then used my fingers to remove the pit. A bit of the meat sometimes clung to the pit. No big deal. I found the idea online. My plums are rather small and NOT freestone. Thank you for getting back to me.

      Reply

      • Natashas Kitchen
        June 27, 2020

        That’s a great idea! Thank you so much for sharing that with me Adrienne!

        Reply

        • Adrienne
          June 28, 2020

          My pleasure!

          Reply

      • Tracy
        August 3, 2020

        I am using the small yellow plums from my friends tree. I used a cherry pitter to remove the pits. Worked pretty good! 🙂

        Reply

      • Ann Gates Weaver
        August 17, 2020

        Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. So P.S. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Seriously that’s what the old recipes say.

        Reply

    • Pam
      July 15, 2020

      I used a melon baller to get my pits out. Worked well.

      Reply

      • Natashas Kitchen
        July 15, 2020

        Thank you so much for sharing that with us!

        Reply

  • Stephanie
    June 22, 2020

    Hello!

    I am pitting the plums tonight and hope to start tomorrow. Do you have any idea how this freezes? I don’t know how to properly can things so I usually cook small batches and eat right away, but I have WAY too many plums to do that so I’m hoping to freeze some.

    Reply

    • Natasha's Kitchen
      June 23, 2020

      Hi Stephanie, 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

  • itzmitz
    June 18, 2020

    I think the plum variety is El Dorado. The color on my computer may be off, but the flesh for that variety is more orange than yellow.

    Reply

  • Bonnie
    June 16, 2020

    I just realized my blunder. I read it as, “no peel” as in there are no peels in the recipe. Now I get it, I don’t have to peel them. No peel. I get it! Sorry about that

    Reply

  • Bonnie
    June 16, 2020

    We have a plum tree full to brimming right now and we’re going to make some jam! I have a question though. The recipe is called no peel no pectin but it doesn’t state what to do with the peels. I read the whole recipe and notes and I’m not sure about the peels. Do you peel the plums at some point or do they just become incorporated during the cooking? Thanks!

    Reply

    • Natasha
      June 16, 2020

      Hi Bonnie, the peels add great texture and there is no need to remove the skins.

      Reply

  • Todd
    June 6, 2020

    Mine came out GREAT! I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. I probably had only 3 lbs, so cut the sugar to around 1 cup. After de-pitting, I blended the pulp briefly to break up the skins. I produced a single 12 oz jar of jam. I think I messed up the final canning stage bc a tiny bit of jam leaked out of the lid while the jar rested upside down after oven sealing method, but we are eating it over the next 2-3 weeks so no big deal. It may be the best jam I’ve ever had.

    Reply

    • Natashas Kitchen
      June 6, 2020

      Thank you so much for sharing that with me Todd! I’m so glad you enjoyed this recipe.

      Reply

      • Selina
        August 31, 2020

        I have never canned anything. If I make a smaller batch and use it right after making it, do I need to do the canning process? Or can I simply make a jar of this jam and then use it?

        Reply

        • Natashas Kitchen
          September 1, 2020

          Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge.

          Reply

  • Russell Wright
    June 5, 2020

    Hello,

    I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. I brought the bag of plums home and got to work. I googled and lucky me! I found this recipe. Somehow it eluded me at first that this is a JAM, not a JELLY recipe but I’m glad I didn’t catch that right away as I may have skipped over this recipe. Glad I didn’t. I was able to make something more versatile. I was able to modify this and get about a 14oz jar of jam. It not only has that same plumminess and homemade love taste like Mama’s but because it’s a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. What next? Pum tarte tatin? The sky’s the limit! I am definitely a fan of this site and have subscribed!

    Reply

    • Natasha
      June 6, 2020

      Thank you so much for sharing and for subscribing!

      Reply

      • Russell Wright
        June 20, 2020

        Hello, thanks for the personal response. Just made a pluot same from this very same recipe. So the gift keeps on giving!

        Reply

  • david v.
    April 26, 2020

    hi my name is dave and want to substitute sugar for monk fruit . is there a ratio to follow in plum jam prep.?

    Reply

    • Natasha
      April 26, 2020

      Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. You might have to google if that is a safe substitution to preserve jam.

      Reply

    • Jean-Louis Delville
      August 26, 2020

      Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. However; most of my baking works great with Monk fruit and Xilytol.

      Reply

      • Jean-Louis Delville
        August 26, 2020

        I welcome this little amount of sugar and since I have not done Jam with so little sugar in 40 years I would have to check how it works with substitute sugar. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Some experiments need to take place as I have 12 pounds of french plum that were just given to me.

        Reply

        • Natashas Kitchen
          August 26, 2020

          Thank you for sharing that with us Jean-Louis!

          Reply

      • Donna S
        October 6, 2020

        re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Highly toxic to dogs!! I use it in my home a bit too and it is also wonderful to add to your dental/sinus rinse routines to kill bacteria and prevent decay as well

        Reply

  • Jeff Munroe
    April 11, 2020

    I have a tree that is loaded with plums, I don’t know the variety. small, almost black with sweet meat but bitter skins. I want to can but would like it to last longer than 3 months. Is there a way for long term storage and use?

    Reply

    • Natasha
      April 11, 2020

      Hi Jeff, if properly canned, jam can last at least a year on the shelf.

      Reply

      • Patti Bartholomew
        July 14, 2020

        I have entered food preservation contests at the State Fair for years. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious.

        Reply

        • Natashas Kitchen
          July 14, 2020

          Thank you so much for sharing that with me.

          Reply

  • Leighann Hutchinson
    January 27, 2020

    I cooked mine 4 times over two days….. didn’t jam up. my dad says I have ice cream toppings not jam.

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Leighann, did it thicken as it cooled? I’d be happy to troubleshoot, was anything altered in the recipe?

      Reply

  • sharon e
    November 6, 2019

    Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. my plums seem a little firm will that matter? Should I let them ripen some more? Also the plum skins feel waxy, should I use some sort of fruit wash on them?
    I cant wait to try this recipe thank you, Sharon, St Leon Indiana!

    Reply

    • Natashas Kitchen
      November 6, 2019

      Hi Sharon, it is best if they are ripe, if they are too firm the plum might not break down into a jam as well. Yes, I do recommend cleaning off the waxy coating.

      Reply

  • Lois Bigham
    November 3, 2019

    Made the jelly and it turned out perfect! We love it!

    Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so glad you enjoyed that!

      Reply

  • Rose
    November 3, 2019

    I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. Is that normal?

    Reply

    • Natasha
      November 4, 2019

      Hi Rose, it could be the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time.

      Reply

  • Cyndi
    October 15, 2019

    Hi. I am on my 4th boil and decided to taste. It is not near sweet enough. Can I add more sugar now. It tastes like cranberries so very tart.

    Reply

    • Natasha
      October 17, 2019

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

      Reply

  • Amy
    October 4, 2019

    Hi, I’m in the process of making this. Curious about the process and wish I could learn more about this approach…
    Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit?
    Is the heating/cooling process a way of thickening?
    Thank you!

    Reply

    • Natasha
      October 5, 2019

      Hi you are correct on both things. I hope you love the jam!

      Reply

      • Amy
        October 5, 2019

        The taste and texture are fabulous! Tomorrow morning is my last boiling, then canning. Thrilled with this recipe. It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Is there a name for this technique? Thank you!

        Reply

        • Natashas Kitchen
          October 6, 2019

          Yay! You’re almost there! Not that I’m aware of, Amy.

          Reply

  • Cat
    September 27, 2019

    Hi there. Approximately how many cups of prepared fruit equals 12# plumbs?
    Don’t have a scale, picked from my tree. Thanks much!

    Reply

    • Natashas Kitchen
      September 27, 2019

      Hi Cat, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?

      Reply

  • Jacqueline
    September 26, 2019

    My question is, the title says
    No peel No pectin! I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. So what does No Peel represents in this recipe? Just wondering

    Reply

    • Natashas Kitchen
      September 26, 2019

      Hi Jacqueline, this is a no peel recipe and no need to remove the skins.

      Reply

      • Lion
        September 27, 2019

        I had the same thought as Jacqueline. Maybe it should say “no peeling” to avoid confusion, because to me it also seemed to imply that the plum peel would not be in the jam.

        I’m giving it a try. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy.

        Reply

      • Terry
        September 30, 2019

        A great recipe. Perfect amount of tart and sweet balance. I only had to boil three times to get a nice consistency.

        Reply

        • Natashas Kitchen
          September 30, 2019

          I’m so glad you enjoyed it Terry! Thank you for sharing that great review!

          Reply

      • Lisa
        October 11, 2019

        Do the skins break down or are there wads of skin in the jam?

        Reply

        • Natashas Kitchen
          October 12, 2019

          Hi Lisa, it really depends on the variety of plums. There are some plums with thicker skins but I think the skins add 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 chunk. I like seeing the pieces of fruit in my jam I hope you LOVE it!

          Reply

  • elena
    September 23, 2019

    I am worried that this is not enough sugar to can safely. But only because other recipes seem to have so much more. Are my concerns unfounded? Also, could i use this recipe, but not do the three cooks/? What if i just heated it to rolling boil and stirred for 20 minutes, then canned?

    Reply

    • Natasha
      September 24, 2019

      Hi Elena, this method is different in that it boils down the plums several times and concentrates the sugars as it thickens. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar.

      Reply

    • Jakub
      September 24, 2019

      I cooked the plums down three times and the jam set up perfectly with no pectin .

      Reply

  • JJ
    September 23, 2019

    Wait. Didn’t your oven canning method (previously described here) call for starting the jars in the oven upside down, then turning them right side up after removing from the oven? Now it says to turn them upside down after removing them from the oven.

    Reply

    • Natasha
      September 24, 2019

      Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. The current guidelines recommend processing in the water bath and then keeping them right side up until they form the seal and reach room temperature. We updated the recipe to match current guidelines.

      Reply

      • Cassie
        September 29, 2019

        I am making this now, so far so good! I didn’t read every comment, but in case no one said this, I believe your plums are damsons, which in my opinion are the very best plums!

        Reply

        • Natashas Kitchen
          September 30, 2019

          Thank you for sharing that with us, Cassie!

          Reply

  • Marilyn
    September 23, 2019

    When I was little my Grandmother had this type of plum tree in her back yard. She called them Damson plums. She would make jam very similar to your recipe but also kept the pits in. She said that helped to thicken it. Then she scooped the pits out before jarring it.
    So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. I am now getting ready to make your recipe. I can almost taste it and see the gorgeous rub purple colour of the finished product

    Reply

    • Natashas Kitchen
      September 23, 2019

      That’s just awsome, Marilyn! Thank you so much for sharing that with me! I hope you love this recipe.

      Reply

  • Jakub Przedzienkowski
    September 18, 2019

    Do the plums need to be soft? Just bought 30 lbs and will make Powidlo/Jam. and it was suggested to smash them before putting sugar on them so they can soak it up

    Reply

    • Natashas Kitchen
      September 18, 2019

      Hu Jakub, our plums were ripe but not overly soft. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like.

      Reply

      • Jakub Przedzienkowski
        September 18, 2019

        Thanks will take a look.

        Reply

        • Jakub Przedzienkowski
          September 20, 2019

          Made the plum jam today. 12 lbs pitted plums, Stanley, 4.5 C sugar. Made 10 and 1/2 pints. Cooked the plums twice yesterday then this morning a third time. Then put it in the jars. Mashed the plums with a potato masher

          Reply

          • Natashas Kitchen
            September 20, 2019

            Thank you so much for sharing that with me.

  • Lorri
    September 13, 2019

    I made this and loved it when I was jarring it up. I just opened a jar and it seems a bit too tart. Can I reprocess with a bit more sugar?

    Reply

    • Natasha
      September 13, 2019

      Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Since all plums are a little different in sweetness and ripeness at the time they are canned, I highly recommend tasting the jam before canning so you can add more sugar at that point.

      Reply

  • Carolyn Price
    September 12, 2019

    Hi Natasha,
    Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? I was going to try a half recipe doing 1/2 real and half alternative sweetener. Any suggestions?

    Reply

    • Natasha
      September 13, 2019

      Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution.

      Reply

      • Chris
        October 12, 2019

        I didn’t let it cool all the way to room temperature before I heated it up again. Is that going to affect anything? Texture seems to be good.

        Reply

        • Natasha
          October 13, 2019

          Hi Chris, no worries – you won’t harm anything by doing that.

          Reply

  • LaDonna Jo Neill
    September 12, 2019

    Hello my name is LaDonna I have the answer to your question as to the name of your little plums in my opinion they are the best ones for making jam and the hardest to find in stores they are Italian prune plums the ones they dry for prunes they are my favorite I envy you for your tree enjoy

    Reply

    • Natashas Kitchen
      September 12, 2019

      Thank you so much for sharing that with us, LaDonna!!

      Reply

    • Bill Alston
      September 18, 2019

      Hi,
      Our neighbors have about 50 Italian trees. U-pick, Dundee Oregon. Hope you are close so you can enjoy their splendor!

      Reply

  • Joan Keyser
    September 6, 2019

    I made this using a slow cooker! 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. I told you I would let you know how it worked. It is a great way! I let plums and sugar stand at room temperature overnight, great results!

    Reply

    • Natasha
      September 6, 2019

      I’m so glad to hear that! Thanks for sharing your results and great review!

      Reply

  • PatD
    September 6, 2019

    Is it OK to add sugar right up to the final boil if required? I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums.

    Reply

    • Natasha
      September 6, 2019

      Hi Pat, it is ok to add sugar at the end and just make sure it comes to a full boil after adding the sugar to give it a chance to dissolve and reach a safe temperature.

      Reply

  • Conni Townsend
    September 6, 2019

    They look like our Mount Royal plums!! We have an over abundance this year!!! Yummy jam!! Thanks for the recipe!!!

    Reply

    • Natashas Kitchen
      September 6, 2019

      That’s just awesome!! Thank you for sharing that with us!

      Reply

  • Laura Stahmann
    September 5, 2019

    My jam burnt. I thought I followed instructions to a T. Where did I go wrong? To high of heat when bringing up to a boil? Help!

    Reply

    • Natasha
      September 5, 2019

      Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If you stir, the whole batch will have a burnt taste. I hope that helps!

      Reply

      • Laura Stahmann
        September 5, 2019

        Thanks Natasha! What is a good pot to make jam in then? (and I already stirred…tastes like burnt plums…sigh)

        Reply

        • Natashas Kitchen
          September 5, 2019

          Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If you stir, the whole batch will have a burnt taste. I recommend finding a heavy bottomed pot. I hope that helps!

          Reply

  • Rimma
    September 3, 2019

    Natasha! I love your recipes. It’s a lot of fun watching your videos. The plum from your tree called Italian plum in US. In Russia and Ukraine it was called венгерка. We always used it for preserves, jams and pies.

    Reply

    • Natashas Kitchen
      September 4, 2019

      I’m so glad you enjoyed that! Thank you for sharing that with me.

      Reply

  • Joan Keyser
    September 2, 2019

    I’m going to try this recipe. I wondered whether you can use a slow cooker?

    Reply

    • Natashas Kitchen
      September 3, 2019

      Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. They cook on the stovetop without a lid so I’m not sure if they would scorch or how long it would take in a slow cooker. Some slow cookers can have hot spots. If you test that out, let me know how you like it

      Reply

      • Joan Keyser
        September 3, 2019

        I will!

        Reply

  • DENNIS BECK
    September 2, 2019

    Convert 12lbs plums to how many cups?

    Reply

    • Natashas Kitchen
      September 3, 2019

      Hi Dennis, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?

      Reply

    • Christine Proulx
      September 9, 2019

      Hi Natasha. Just in the process of preparing plum to make this jam. Is the weight of the plums before putting? Or after? I’m going to double this recipe.
      Thank you

      Reply

      • Natashas Kitchen
        September 9, 2019

        Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums

        Reply

  • Patricia
    August 31, 2019

    Hi Natasha. Thanks for your site. Just found it! It’s in my favorites now

    So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. I find most are like jelly with no real plum.

    I’m a bit confused though with your recipe. I’m ready for boil #4 but the plums are still large pieces. I was expecting them to break down (similar to cranberries when you cook them). So question is, should I use my hand blender to smash them up a bit. It would be hard to funnel it into the jars the way it is – likely was going to scoop it anyway though, but for jam I’d like the pieces smaller.

    I never seem to get recipes right, though I keep on trying. So any advise you can give me is truly appreciated!

    Thanks
    Patricia

    PS looking forward to trying more of your recipes

    Reply

    • Natasha
      September 1, 2019

      Hi Patricia, there are some varieties of plums that don’t break down as much as others. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency.

      Reply

  • Doug Maines
    August 27, 2019

    Ok. I’m a guy. We have a plum tree. Plums were starting to fall off. I found this recipe online and figured I’d try it. Not only is it super easy but it’s awesome! I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. Yup, i canned them too. Don’t tell my biker friends.

    Reply

    • Natashas Kitchen
      August 28, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Doug!

      Reply

  • Jennifer Lee
    August 26, 2019

    Do you need to add water to cook the plum?

    Reply

    • Natasha
      August 27, 2019

      Hi Jennifer, we did not add water. The plums release plenty of liquid naturally.

      Reply

  • Barb
    August 26, 2019

    I have tried this recipe a few times with mixed results. The first time is was very dry, the second time I only did two boils but the second was much longer – that one was good, and the third I just finished (four boils) finished so we’ll see. The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear.

    Will my jam be harmed by having flipped the jars upside down after boiling?

    Reply

    • Natasha
      August 27, 2019

      Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids don’t pop when you push down in the center. I updated the recipe to make it more clear and thank you for your feedback!

      Reply

      • Barb
        August 31, 2019

        Thanks for confirming. I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). Is there any way to “fix” those jars of jam? Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water?

        Thanks!

        Reply

        • Natasha
          September 1, 2019

          It does thicken when it cools so it’s a good idea to chill a small amount to see how thick it will be and add some water if necessary before canning it. Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened.

          Reply

          • Barb
            September 1, 2019

            Yes, agreed – I don’t want to “re-can” them all. So to fix each jar as we open it, what should I do? Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Thanks!

          • Natasha
            September 1, 2019

            Hi Barb, that is correct, add water and bring back to a light boil.

  • marcia l. mccarty
    August 24, 2019

    Do you think this recipe would work for freezer jam? If I follow all the steps up until putting it in glass jars? Just pop each pint size freezer container right into the freezer?

    Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Marcia, 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

  • Valerie Zandona
    August 24, 2019

    Hello Natasha, I have around 2 kilos of plums – i.e. about 4.4 lbs. Reducing the amount of sugar proportionately means I would only use around one cup, which sounds hardly anything, given that most oother plum jam recipes call for almost equal amounts of fruit to sugar. How much sugar do you think I should use? Thank you.

    Reply

    • Natasha
      August 24, 2019

      Hi Valerie, we have a handy tool to help you scale the recipes up or down. Click on the servings in the recipe card and then you can adjust the servings until you see about 4.4 lbs and you will see the sugar is about 1 1/2 cups. I would add that much and then add more to taste. Keep in mind there is no pectin because the jam becomes concentrated and has enough natural pectin to thicken so it is a more concentrated jam than the jam recipes that have added pectin.

      Reply

      • Valerie Zandona
        August 26, 2019

        Hi Natasha, Many thanks for your helpful reply. I used a little more sugar from the beginning and have just bottled the jam – which is delicious and really to my taste – not too sweet. I shall be making a second batch soon.

        Reply

        • Natashas Kitchen
          August 26, 2019

          You’re so welcome! I’m glad that helped. Thank you for sharing your wonderful review, Valerie.

          Reply

  • Nicole
    August 23, 2019

    Hi Natasha,

    I made this and my family and my husband’s family absolutely love it! I have a ton of fresh peaches and was thinking of doing the same thing with the peaches(maybe less sugar and add lemon juice) , but I was wondering if you ever made peach jam the same way? If so did you add a certain amount of lemon juice or what was your strategy?

    Much appreciated!

    Nicole

    Reply

    • Nicole
      August 23, 2019

      Sorry also meant to give it 5 stars!

      Reply

    • Natashas Kitchen
      August 23, 2019

      Hi Nicole, The method is slightly different with various fruits. We have this recipe for Peach Preserves you may like.

      Reply

  • Cindy
    August 22, 2019

    Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:(
    So for an all day process I wish I would have done at least four times that amount.

    Reply

    • Natashas Kitchen
      August 22, 2019

      It does seem more worth when there are more, I agree. I hope you enjoy these to the fullest.

      Reply

  • Yoly
    August 19, 2019

    Any mango jelly recipes?

    Reply

  • Cindy Cafaro
    August 17, 2019

    Hi Natasha- you don’t need to add lemon juice? What about botulism?

    Reply

    • Natasha
      August 17, 2019

      Hi Cindy, there is ample sugar to preserve the jam but if that is a concern for you, you can add lemon juice, but you will need more sugar to balance the flavors. I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? Thank you!

      Reply

  • Jen
    August 15, 2019

    Hi, I want to make this but I dont have a scale to measure out 12lbs. How many cups would that be approximately?

    Thanks!

    Reply

    • Natasha
      August 15, 2019

      Hi Jen, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?

      Reply

      • Diana Sponsler
        August 19, 2019

        A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate.

        Reply

    • Karyn
      August 25, 2019

      You can also step on a scale and then pick up the fruit and calculate the difference.

      Reply

    • Kelly
      September 15, 2019

      Jen, you don’t need to bother with trying to measure out the fruit in cups. I have a kitchen scale. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. It came out to 6 plums per pound. So, 72 individual plums = 12 lbs.

      Reply

  • Margaret Oliver
    August 14, 2019

    Can this recipe be done with frozen plums?

    Reply

    • Natasha
      August 15, 2019

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

      Reply

  • Liz M.
    August 12, 2019

    Hi Natasha,
    I love the results I got with 4-stage boiling/cooling. Wonderful! I left my batch super-tart. My question is: what’s the purpose of the oven step? Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? I hope the oven step isn’t mandatory, because I already skipped it! But I’m still curious 🙂 Thanks for your delicious website!

    Reply

    • Natasha
      August 12, 2019

      Hi Liz, you can go straight to the water bath and skip the oven step. New canning guidelines recommend the water bath (please see instructions for that in the post above).

      Reply

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