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.

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! 

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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.

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.


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.

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.

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 and place in the oven at 350˚F for 15 min. Carefully remove from oven, flip upside down and let cool to room temperature.

Note: 

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2″ water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, click here. I think I need a boiling water canner! 

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.

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.

Enjoy 🙂

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?

Plum Jam Recipe (No Peel, No Pectin!)

4.74 from 83 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
Servings: 8 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 in to the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour than transfer the mixture in to a large cooking pot.
  2. Bring it to a boil uncovered, stirring occasionally. Boil until mixture is bubbling uniformly. Simmer for 10 minutes than 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, stir 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 and place in the oven at 350˚F for 15 min. Carefully remove from oven, flip upside down and let cool to room temperature.

Recipe Notes

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2" water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria.

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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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • nadya skene
    August 8, 2018

    I canned plumbs last year and my kids don’t eat them. Can I use my canned plums the same way for this recipie? Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Nadya! That is a great question. I honestly haven’t tried that. I would assume there is some adjusting that would need to be done. IF you experiment I would love to hear your results! Reply

  • Emily Ryan
    August 7, 2018

    Hi, I just finished a large batch of the plum preserves-I added a bit of ginger and meyer lemon to one pot, and some cardamom to another, varying the sugar…and it all seems to taste great! It was a very fun process, regardless, so thank you. As this is my first time EVER making any kind of jam, I have a question about sterilizing. I both boiled the filled jars and then put them in the oven for 15 mins on 350. The jam is boiling in the lidded jars (not surprising), still, after at least 30 minutes lid down. Will it taste burnt? I managed to get all the way through with minimal scorching, so I will be very sad if I ruined it at the last minute. Thanks, Natasha! Reply

    • Natasha
      August 7, 2018

      Hi Emily, so long as the heat was off and it didn’t scorch to the bottom you should be ok. You can sample a spoonful after it is done cooking on the stovetop and get a very good sense of how it will taste. Placing the jars in the oven would not cause them to scorch so there is no concern there :). Reply

  • Lee Sundquist
    July 19, 2018

    Can you do peaches the same way, or combine them? Reply

    • Natashas Kitchen
      July 19, 2018

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

  • Grace Jones
    June 27, 2018

    These plums are probably purple damsoms. There is also a lighter greeny yellow color variety. Reply

    • Natashas Kitchen
      June 27, 2018

      Thank you for sharing that with us! Reply

  • Myrna
    June 25, 2018

    I left the cover on while cooking plums down, removed lid stirring several times when letting it cool down overnight. Reply

    • Natashas Kitchen
      June 25, 2018

      Thank you for sharing that with us! I’m happy to hear that worked for you. Reply

  • Myrna
    June 20, 2018

    I’ve used my crockpot with great success to cook down plums and reduced potential of scorching! Reply

    • Natashas Kitchen
      June 20, 2018

      Thank you for sharing that with us, Myrna! Reply

  • Danette Hudson
    June 19, 2018

    can you use splenda ? Reply

    • Natasha
      June 20, 2018

      Hi Danette, I haven’t tried that but one of my readers, Maddy, left a very helpful reply on that: “I am type 2 diabetic too and I make not plum jam but the traditional Polish version called “powidla”. There is no sugar added. It agrees with my diabetes just fine.
      You just have to cook pitted plums for 3-4 days (more juicy plums take longer), about 4 hours a day – bring to boil that turn to low heat. Than let it cool in between. At some point it’s more drying than cooking. Takes a lot of stirring, because from day 2 it can burn easily (if it burns, transfer to another pot avoiding scraping the burned bits from the bottom, they will be bitter).
      Sounds tiring but it’s worth all this work.
      At the end, when it’s all cooked, you may add some sweetener. I suggest stevia. Powidla are sweet and tart, stewia is a bit insipid, goes well together. But sucralose is fine too.
      Don’t use acesulfam K or aspartam – it gives the worst aftertaste to plums. I’ve made that mistake once. 5 kilos of plums into the drain. Uneatable. When it’s cooked and sweetened, just bring it to the boil one last time, transfer searing hot to the jars, close lids very tightly and stand upside down on a kitchen towel until they are cool. Than enjoy!”
      I hope that helps! Reply

  • Lori
    June 16, 2018

    I just made this and decided to make another batch with Apricots following the recipe. Love that it’s so easy and basic! Reply

    • Natashas Kitchen
      June 16, 2018

      I’m so happy you enjoyed that, Lori. Thank you for sharing that with us! Reply

  • Barb
    April 20, 2018

    Hi
    My mother had a plum tree like this. She called them Italian Prune Plums. I hope this helps.
    Cheers, Barb Reply

    • Natasha's Kitchen
      April 20, 2018

      Good to know Barb, thanks for letting me know! Reply

  • Lynn
    October 14, 2017

    I made a batch using 9 1/2 lbs very tart damson plums which yeilded 8 lbs 11oz fruit after the pits were removed. I only added 3 cups sugar because I wanted the finished product tart. I did the 4 times method and the peels pretty much broke down and yeilded 10 1/2 cups. Then processed in boiling water for 20 minutes which helped to further dissolve the peels. The final product has the consistency of apple sauce, not the gooey gel of jam. I think that’s due to the type of plum not having much natural pectin. It’s is awesome stirred into sweet vanilla or coconut yogurt or over ice cream. Also good on pancakes with a teeny bit of syrup. I will definitely make it again next year. Reply

    • Natasha's Kitchen
      October 14, 2017

      I’m glad to hear that! Thanks for sharing your helpful review with other readers! Reply

  • Bubby Coffey
    October 8, 2017

    Thank you for the recipe. I made a half batch today.
    Cooking the fruit breaks it up. The steam reduced liquid. Because the fruit skins up, stirring is key to reducing liquid. I don’t think it would matter if you cooked it all in one setting vs. heat/cool.
    The recipe states to taste while cooking for sweetness – This is always crucial with fruit because it’s different from tree to tree. Reply

  • Sherri
    October 4, 2017

    Do you add water? To boil? Reply

    • Natasha
      natashaskitchen
      October 4, 2017

      Hi Sherri, no water is needed in this recipe since the plums release juice while they stand with the sugar and also while cooking. Reply

  • Sandra Miller
    October 1, 2017

    Have you ever tried freezing the jars instead of boiling? Reply

    • Natasha
      natashaskitchen
      October 2, 2017

      Hi Sandra, 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

  • Hilda Schneider
    September 25, 2017

    Hi there! I made your plum jam and although the flavour is lovely, the jam is rather tough, almost as if I should have only cooked it twice! I even added water to thin it out, but it is super thick. What did I do wrong? Reply

    • Natasha
      natashaskitchen
      September 26, 2017

      Hi Hilda, it sounds like maybe it is due to the type of plums used. Some plums are more juicy than others. Reply

  • bb
    September 21, 2017

    great recipe but put the jam in jelly jars; a pint can mold in the fridgerator before it is used up. Reply

  • Wendy Gonzalez
    September 19, 2017

    Turned out pretty good but very sour despite adding extra sugar. We have mount royal plums that were pretty sweet this year. But the jam is canned and we had some this weekend and it’s tart. Wish it was sweeter. But now I know for next time to add more sugar Reply

    • Natasha
      natashaskitchen
      September 19, 2017

      Hi Wendy, I do suggest adding more sugar to taste for various plums since some can be more tart inside or even if a plum is sweet on the inside, it can be tart on the outside. Reply

      • Myrna
        September 19, 2017

        Something to keep in mind is that the sweetness of fruit varies each year. Tasting before and after adding sugar proves to be a good idea. Reply

        • Natasha's Kitchen
          September 19, 2017

          Great tip Myrna! 🙂 Reply

  • Beverly Occulto
    September 19, 2017

    I made the Plum Jam…it turned out great! It’s so delicious and worth the effort!
    Love your recipes!!!! 🙂 Reply

    • Natasha's Kitchen
      September 19, 2017

      I’m glad you enjoy the recipe Beverly! Thanks for following and sharing your great review! 🙂 Reply

  • Barb Messere
    September 19, 2017

    This is the best plum jam! I made my first batch using the usual 7 1/2 cups of sugar and it was far too sweet for my taste. This recipe uses only half the amount and is sweet tart, just the way I like it. Hint: use very ripe plums to get the most flavor and follow the recipe exactly. I bottled my jam on the fourth boil. Thank you Natasha. Reply

    • Natasha's Kitchen
      September 19, 2017

      My pleasure Barb! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your tips and great review with other readers! Reply

  • Nattalie
    September 17, 2017

    Hey there, I am making this for the first time and am very excited about it! How long is there shelf life? I’m hoping to give these as little Christmas gifts!

    Thanks a ton,
    Nattalie Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      Hi Nattalie, when they are canned, they can last up to a year or longer. Reply

  • Nina
    September 15, 2017

    Hi Natasha. I am making the jam. This is my fourth time boiling it. Is it necessary to put it in the oven after putting the jam into jars? What does it do for the jam? Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Nina, putting them in the oven helps to seal the jars and kill any potential bacteria. Reply

  • Joanne
    September 14, 2017

    Hi, love this recipe and I’m making it now! If I want to add Amareto, or basil, when should I do that? I’m hoping you say on the last boil, lol. Reply

    • Natasha
      natashaskitchen
      September 14, 2017

      Hi Joanne, I haven’t tried adding those in but I would add it on the last boil and add it to taste. Reply

  • Lynn
    September 10, 2017

    1. Prune plums are larger and more oval (egg shaped) than the ones in the photo. I have both trees and the difference is obvious side by side but no so obvious when you see only one.
    2. Is this jam or preserves? Jam is fairly firm and preserves are more liquid sauce.
    3. Has anybody used a crock pot to make either jam or preserves? It would free up stove space for me. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Lynn, these are somewhere in the middle – they aren’t firm like jam so by your definition I guess they would be more of a preserve consistency. I’d be curious to now if anyone else has tried it in a crockpot! Reply

    • Myrna
      September 15, 2017

      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! Reply

      • Natasha
        natashaskitchen
        September 15, 2017

        That is so great to know! Thank you for sharing!! 🙂 Reply

      • Jill Rodich
        June 25, 2018

        When using the crock pot method, is that with the lid on or off? Doesn’t it need to cook down some? Wouldn’t the lid prevent that from happening? Reply

  • Wendy
    September 4, 2017

    We call these plums “prune plums” – believe they are European/Italian – thanks for the recipe – will definitely try – picked 1 bushel from our tree today! Approximately how many cups of fruit (raw) is 12lbs? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

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

    • Marilyn Milbrodt
      September 5, 2017

      You are correct…..Prune Plums make wonderful plum dumplings!!! :0) Reply

  • Dieta
    September 4, 2017

    This is the third year I have been making your plum jam and we love it…I especially like the fact that I can control the sugar….before the last boil I use a handheld immersion blender which takes care of the skin beautifully…. Reply

    • Natasha's Kitchen
      September 4, 2017

      I’m glad you love it! Thanks for sharing your tip and great review! 🙂 Reply

    • Jenny
      September 10, 2017

      A great recipe, two years in a row – thank you! I add about 20 sashes of Fee’s plum bitters at the last boil, which really rounds out the flavour even more. Reply

      • Jenny
        September 10, 2017

        Sorry, that should read ‘dashes’! Reply

    • Liz
      September 10, 2017

      How long do these last in the pantry using your baking method? Or are they only to be refrigerated? And how long? I’m attempting to make it now , fingers crossed! Reply

  • Wendy Gonzalez
    September 4, 2017

    I am in the process of making this. I think I messed it up. We put the sugar on but life got busy and I was not able to start cooking for 24hrs. I am on the 3rd boil and it not thick like Jam. More like a sauce. Help. Should I add pectin? Can I add pectin? Did I destroy it by the long sugar soak time? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Wendy, It’s possible that your plums got overly juicy with the sugar or they may have been a very juicy/watery plum variety. I would suggest doing 1 extra boil if it still seems too watery and also keep in mind that it will thicken slightly when its cool. Reply

  • Margaret Riccio
    September 4, 2017

    Could i use parifin on jars that aren’t mason jars Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Margaret, I honestly have never worked with parafin in canning so I can’t really advise. Maybe someone else has insight into that? Thanks! Reply

  • Marilou Gibson
    August 29, 2017

    Hi and thank you for the recipe, it sounds amazing! I’m wondering what you think about adding some rhubarb to the plums to cook since I have about 9lbs of plums and I have some rhubarb on hand to make up the difference. I’d love to hear your thoughts on rhubarb plum jam! Any advice? Thanks! Reply

    • Natasha
      natashaskitchen
      August 29, 2017

      I wish I had a good answer for that but I’ve never tried adding rhubarb and truth be told, I have very little experience with rhubarb as it is something we did not eat growing up. One of my readers mentioned they had once tried a combination that worked well but if you do try it, you’ll likely have to add some sugar. Maybe someone else has some insight into that combination? Thanks in advance! Reply

  • Kacy
    August 27, 2017

    Can I strain this to get the skins out after it’s cooked a few times? I just finished step 2 for the first time and my boyfriend doesn’t like fruit skin in his preserves, but he will have to suffer if straining would ruin it. Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Kacy, I don’t think there is an easy way to strain them out of there without losing a ton of jam in the process. I have found that by the 4th simmer, the skins incorporate pretty well into the jam and aren’t bothersome. Hopefully he will agree!! 😉 Reply

      • Shannon Day
        August 30, 2017

        What about a food mill? It’s a sieve with a blade that scrapes, pressing the preserves through but leaving the skins. If this method still has too much skin for your bf to tolerate, you could try that and see if it works for you. Reply

        • Natasha
          natashaskitchen
          August 30, 2017

          Great suggestion! Thank you! 🙂 Reply

    • Angela
      September 6, 2017

      I just made this recipe and felt it was a tad “lumpy” for me. So I took the batch and pureed it in my food processor and the results were smooth. A sprinkle sized flake of plum skin was here and there, but it was predominantly smooth in texture. Reply

  • Lynn
    August 24, 2017

    Those plums look like Damson Plums. Reply

  • Annette Hansen
    August 22, 2017

    In step 3, don’t you mean repeat step 2? Reply

    • Natasha
      natashaskitchen
      August 22, 2017

      Hi Annette, sorry for the mixup – yes, repeat step 2. I updated that. Thanks for asking! 🙂 Reply

  • Dave Schwartz
    August 19, 2017

    Out here in western Oregon, these are known as Brooks plums (prunes domestica). They are typically ripe in late August or early September. In addition to jam, I’ve dried them and made wine, depending upon the productivity of the year. Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Dave, thank you for sharing! I’ve never heard of plum wine – sounds so intriguing! Reply

    • Jeannie Ballard
      August 25, 2017

      I am intrigued by the idea of plum wine. Wound you have a recipe for that? Reply

  • Mirella
    August 15, 2017

    Hi Natasha,

    Can I use recycled jelly and peanut butter jars? I don’t have mason jars with the detachable center lid. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Hi Mirella, for canning on the shelf, those types of jars are not recommended since the seal may not form properly. My mom recycled lids for a long time but we’ve since learned it isn’t best practice. If they are glass jars, you can use the jars and buy new lids but it may be challenging if they have different sized tops. If they are not glass jars, they should not be used for canning. Reply

      • Mirella
        August 17, 2017

        Thank you! Bought some today! How long do these last in the pantry? Reply

        • Natasha
          natashaskitchen
          August 17, 2017

          Hi Mirella, if they are canned, their shelf life is a year or more. Reply

  • Michelle
    July 26, 2017

    I don’t have a kitchen scale (or bathroom scale). How many small plums would you estimate are in one pound? Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Michelle, it depends on the size of your plums. 1 lb for me was about 6-8, two-inch-wide plums. Reply

  • Deena
    July 25, 2017

    Can you use a water bath to can these plums Reply

    • Natasha
      natashaskitchen
      July 25, 2017

      Hi Deena, yes that would work to do a water bath. Reply

  • July 8, 2017

    I am using 2lbs. instead of 12 lbs of plums and would like to know if one still cooks the 4 cups of jam for 10 minutes repeated four times?
    Thanks so much for an easy recipe! Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Hi Renae, it will probably thicken up faster and may be enough after 2-3 cooking times instead of 4. A smaller amount will evaporate liquid faster since there is more surface area to the total amount of plums. Be extra careful not to scorch the bottom. Reply

  • Tina Kaplun
    July 7, 2017

    Hi Natasha!
    Do you think this ratio of sugar to fruit would also work for sour cherries? I’ve used this method with the cherries before, but cannot remember what the ratio is. If I make the preserves, my Ukrainian mother-in-law will make the blinchiki. Yum! Reply

    • Natasha
      natashaskitchen
      July 7, 2017

      Hi Tina, I think it would work fine with cherries. You would have to add sugar to taste since not all cherries are equally sweet. Reply

  • July 7, 2017

    Howdy Natasha!
    This will be my first time making jam or jelly. Eight pints is a little too much for me right now. If I use eight 8 oz jars do I just cut the amount of sugar and plums in half? Does the cooking/simmering time change? Thanks for your help! Reply

    • Natasha
      natashaskitchen
      July 7, 2017

      Hi Lee, yes, cut everything in half since you are making half the recipe. It may cook faster since it is a smaller batch so keep an eye on it so it doesn’t scorch on the bottom. Reply

  • Tanya
    July 3, 2017

    Hi would this wirk with cherries? Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Hi Tanya, I think that would work 🙂 Reply

  • Julia Cummins
    June 30, 2017

    They are called prune plums. Reply

    • August 20, 2017

      I think the shape here is too round to be the egg-shaped prune plum. I have smaller cherry sized plums with the same coloring that are cocheco plums I’m using this recipe for. Can’t wait to try it! Reply

  • Lynda Lott
    June 25, 2017

    I am wondering if you could use artificial sweetner such Splenda as I am diabetic. Reply

    • Natasha
      natashaskitchen
      June 25, 2017

      Hi Lynda, I haven’t tried that but one of my readers, Maddy, left a very helpful reply on that: “Kathy, I am type 2 diabetic too and I make not plum jam but the traditional Polish version called “powidla”.
      There is no sugar added. It agrees with my diabetes just fine.

      As many traditional recipes, this one takes a lot of time and work but very little ingredients. Basically plums, preferably late autumn ones, small and sweet, but any other ripe plums will do.

      You just have to cook pitted plums for 3-4 days (more juicy plums take longer), about 4 hours a day – bring to boil that turn to low heat. Than let it cool in between.
      At some point it’s more frying than cooking. Takes a lot of stirring, because from day 2 it can burn easily (if it burs, transfer to another pot avoiding scraping the burned bits from the bottom, they will be bitter).
      Sounds tiring but it’s worth all this work.

      At the end, when it’s all cooked, you may add some sweetener. I suggest stevia. Powidla are sweet and tart, stewia is a bit insipid, goes well together.
      But sucralose is fine too.
      Don’t use acesulfam K or aspartam – it gives the worst aftertaste to plums. I’ve made that mistake once. 5 kilos of plums into the drain. Uneatable.

      When it’s cooked and sweetened, just bring it to the boil one last time, transfer searing hot to the jars, close lids very tightly and stand upside down on a kitchen towel until they are cool.

      Than enjoy!” Reply

  • Heidi
    May 31, 2017

    Hi Natasha
    This recipe looks absolutely fabulous as I was given some frozen plumbs (that have defrosted & are still lovely & firm) so I will make some of your Jam & am looking forward to seeing the end result 🙂 Reply

    • Natasha's Kitchen
      May 31, 2017

      YUM! Please let me know how it turns out Heidi! Reply

  • Candice
    March 26, 2017

    Hi.
    Could you use this procedure for other fruits? I do not like to use pectin and I have tried making my grandmother’s strawberry preserves without pectin and so far I either undercook or overcook! Should have paid more attention instead of just waiting to devour them on freshly baked yeast rolls. Thanks. Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Candice, it depends on what you’re making jam with. With strawberries, you probably could make that work but you might not have the nice chunky texture because of the lengthy cooking. Strawberries also release quite a bit of juice so you would have to cook it at a gentle simmer a few times. I haven’t tried with strawberries since we’ve never had a massive bumper crop of them but it sounds like a great idea! Reply

      • Candice
        March 30, 2017

        Thank you and it is worth a try to use this process. I do know that you want to use a few not completely ripe strawberries because under ripe strawberries have pectin as opposed to completely ripe strawberries and the strawberries need to be close in size. My grandma would also put the jam on jelly roll pans and place a tea towel over them and sit them in the sun for several hours. Not sure why but her preserves were out of this world good. Reply

        • Natasha
          natashaskitchen
          March 30, 2017

          Thank you so much for sharing your tips!! 🙂 Reply

  • March 9, 2017

    Just wanted to thank you for your recipe. I used it two years ago and loved it so much I made a second batch. The first batch was a little runny (such a good syrup though!), so the next one I cooked longer.

    I was grateful I made extra because the next year our tree got sick and we had to cut it to a stump. It looks good again and we hope to get a good crop again this year.

    Here’s a post I wrote with your recipe: makingmilly.com/things-i-dont-buy-anymore-unshopping-list/ Reply

    • Natasha's Kitchen
      March 9, 2017

      You’re welcome Milly! Thank you so much for sharing!! 😀 Reply

  • Moniqa
    October 24, 2016

    Hi just made this recipe…my first jam canning experience but only my 2nd canning experience overall. I’m abt to put them in oven. I also added cinammon. I pureed it in blender after i picked out skins. My nephew who eats vry healthy is gonna be glad cuz i also used pure organic cane sugar. This reminds me of my gramma’s plum jam. Thanx Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      You’re very welcome and I hope you love it! 🙂 Reply

  • Danielle
    October 3, 2016

    Hi there. This recipe is so easy it why the boil,cool, repeat? Is it to prevent burning to release natural pectin? Thank you for this beautiful recipe. Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Danielle, yes that is right! It’s also so it thickens up nicely without discoloring. Reply

  • buffaloamy
    September 24, 2016

    I learned today these are Stanley Plums😃 Reply

  • Pierrette
    September 23, 2016

    How lone does it keep for and where should I store it? No one really adds this info with their recipies.
    Pierrette Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      It depends on how you’re storing it. In the freezer it would be good up to 3 months and longer in a deep freezer. If canned for the shelf, it can last up to a year or longer. Reply

  • Karolynn Holdsworth
    September 19, 2016

    I am originally from Newfoundland, Canada & we call these plums Damsons. We have 2 Damson trees in our backyard here in Halifax, Nova Scotia & they make great jam. Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Thank you for sharing that with us Karolynn. Reply

  • Lee Coveney
    September 18, 2016

    Just starting your plum jam recipe. Will let you know how it turns out. Thank you! Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      You are welcome Lee and I will be waiting for your feedback 😀. Reply

  • Dyan Stevens
    September 11, 2016

    I just wanted to thank you for this recipe. It has been my go to for the past several years when the plums are nice and ripe on the tree. This year, I picked some too soon, and it turned out quite sour. No worries though! A couple of weeks later I picked more, on the 3rd boil added the sour batch. It turned out heavenly as usual. Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      I’m so glad you found your go-to recipe Dyan and thank you for the nice review 😀. Reply

    • Sasha
      September 14, 2016

      hi Natasha! Can’t wait to make this tonight!
      Would it keep well in the fridge if i decide to skip canning? Reply

      • Natasha
        natashaskitchen
        September 14, 2016

        Hi Sasha, yes, absolutely! 🙂 Reply

  • Michelle
    September 9, 2016

    How many cups of plums would you use? I know it says 12 pounds but do you happen to know what that is in cups? I would love to try this recipe. Reply

    • Natasha
      natashaskitchen
      September 9, 2016

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

  • Sofie
    September 3, 2016

    Hello Natasha. Thank you so much for sharing your recipes 🙂

    Can you add Lemon juice in it (like you added in your peach preserve & i did see another recipe with Lemon juice) ?

    What is the purpose of lemon juice ?

    Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Hi Sofie, the lemon juice is for flavor and adds some acidity which helps in preservation. The peach preserves did not really have any tartness from the skins so adding the lemon juice really enhances the flavor there. 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

  • Olya
    September 3, 2016

    Hi Natasha! I already made your peach jam, my plum jam is in process and I wonder can I use this recipe to make pear jam. I have found some pear jam recipes online though they call for too much sugar. Like 3 lb of pears and 4 cups of sugar.

    Thank you! Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Wow that is a crazy amount of sugar!! I haven’t tried this with pears so I can’t say for sure. I would probably add sugar to taste, but pears are pretty sweet naturally (not tart at all) so I’m not sure why anyone would add that much sugar. If you experiment, let me know how it goes 🙂 Reply

  • Erin
    September 1, 2016

    This was my first ever jam making experience! Turned out excellent. My Mom said it was the best plum jam she has ever tasted (and that means a lot!) I added about 1 tsp of cinnamon as the mixture was reducing and boiled a total of 5 times. Love all your recipes 🙂 Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Erin, thank you for such a nice review on the jam, I’m all smiles after reading your comment 😁. Reply

      • Maxine O'Connell
        September 3, 2016

        Natasha, you wondered what kind of fruit was on your tree. The name of this is a Stanley Prune which many call a Plum but the label on my tree when I bought it said “Stanley Prune”. I just picked a half bucket so am going to make this jam today. Thank you so much for the recipe It looks so yummy. Reply

        • Natasha
          natashaskitchen
          September 3, 2016

          Thank you Maxine and I hope you love the recipe! 🙂 Reply

  • August 29, 2016

    Oven canning is not considered safe by the USDA, nor is steam canning. Ovens constantly cycle on and off, so the temperature fluctuates. Even a new oven can be out of calibration, and they all have hot spots and cool spots. The safest and most reliable way to make a jam shelf-stable and ensure a proper seal is to use a boiling water bath. Freezing is also an excellent option, if you have the space. For information, see the National Center for Home Food Preservation website, Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      Thanks Laurie, I do have a note about this at the bottom of the post, but thanks for sharing! This is my Mom’s and Grandmother’s method :). I’ve seen 2 different methods with the water bath – one where you don’t over-tighten the lids and fill the pot to 1″ below the top of the jars and one where you tighten the lids so the water doesn’t get in and fill the pot 1-inch over the top of the pots. Which method do you use? Reply

  • Linda
    August 28, 2016

    Natasha, thank you so much for the Plum Jam recipe. Tastes just like my grandmother’s “pavidel.” Glad to carry on the family traditions!
    Also, just made some Peach Jam, but it turned out a bit too sugary, and seemed to crystalize around the pot. Looked and tasted fine, but seemed to grainy. Any suggestions? Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Hi Linda, I’m so glad you enjoyed it! I’m not sure why it would be grainy or crystalize around the pot the way you described. Could the heat have been set too high? Also, did you allow the sugar to dissolve into the peaches at the beginning? If it was too sweet, it may just be that you had sweeter peaches than mine. Reply

  • Jubilee Cable
    August 28, 2016

    Is it safe to not add lemon juice? Other recipes I’ve read it’s needed to help preserve in case the plums are lower acidity. I water bathed numerous jars, Just curious what the shelf life is? I’ve done 15 pints and the jam is fantastic! I added 3 cups sugar to 4-5lbs though so I didn’t boil as many times. Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Hi Jubilee, we always just use sugar but you can add it if you wish. We haven’t maxed out the life of these but I have kept them up to a year with great results 🙂 Reply

  • Renee
    August 26, 2016

    Natasha..
    Hi there! I am making my first ever batch of jam and I am using your recipe! My new property has some wild plums and I just had to use them! Their skins tend to be pretty tart but I think I have the honey right to counter that.

    I am on about my 4th boil and the skins aren’t as ‘dissolved’ as I think they should be. However, I just don’t know what is right?

    Can you ‘mash’ these in some way or is that a no no? Is there a way to tell if skins are ‘okay’ to put into jam?

    I know it has been a few years since you wrote this. I have googled everything and just hoping you might reply:-)

    PS>..I will write back to rate when I am done:-) But, I can tell it is going to be good!
    Thanks!
    Renee Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Renee, 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

  • Linda
    August 25, 2016

    Hi Natasha, so glad I found your website. Am making Plum Jam. Question: After lightly screwing top and after leaving in the oven … I suppose I really tighten the screw top before placing jar upside down to cool? (Sorry if this sounds stupid.) Reply

    • Natasha
      natashaskitchen
      August 25, 2016

      Hi Linda, the lids should be on tight enough that you don’t have to tighten them additionally but if they are too loose, they should be tightened. I’ve had to tighten them before 😉 Reply

  • Alice Scheibelhofer
    August 24, 2016

    We live in a mobile home park and the owner’s wife brings us these plums every year. She calls them Italian Prune Plums. What I don’t use for jam I pit and quarter them, freeze on a cookie sheet, then bag to use for plum crisp or Kuchen. Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      I like the idea of freezing them, we also been freezing raspberries and apricots 😀. Reply

  • Laura
    August 23, 2016

    Absolutely delicious! I made it with small golden plums and cooked it a total of six times.
    I was skeptical of how well the peel would cook down but it just becomes a wonderful consistency.
    I love the low amount of sugar and as a result how much of the plum sweetness shines through. Next time I might even try it with a bit less sugar.
    I will certainly be using this as a my base plum jam recipe from now on. I am excited to experiment with some add in flavors! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Laura, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Laura
    August 22, 2016

    Two questions:
    1. How often do you spoon of the foam – each cook or just the last one?
    2. Do you need to bring the jam up to 220F on the final cook or the does the process of multiple cooks negate the need for a certain temperature?
    Thanks and looking forward to making it! Reply

    • Natasha
      natashaskitchen
      August 23, 2016

      Hi Laura, we actually don’t spoon off the foam usually. Its tempting but not necessary. Also, with each cook, the jam gets to the boiling point which is above 120. I hope you enjoy it! Reply

  • Fran Post
    August 22, 2016

    When canning, as long as the inner lid (the flat part) is tightly sealed after you process it your product is fine. After the jar has cooled I always take the ring off (that’s the part you screw down) and lift each jar by the lid (the flat part). As long as that holds I know it has sealed. If it doesn’t hold then I water bath it again. Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Thank you for such a helpful tip Fran, I will be using that in the future. Reply

  • Amanda Harvey
    August 21, 2016

    Hi. I was wondering the shelf life of this preserve? I plan on making christmas gifts out of it, so I need this be able to sit in a cool dark place, without refrigeration for months.Thanks! Reply

    • Natasha
      natashaskitchen
      August 21, 2016

      Hi Amanda, we’ve kept it on the shelf for a year and it was still delicious 🙂 Reply

  • Jeanne
    August 21, 2016

    For 12 lbs of plums you used only 4 1/2 C sugar, or about 2 pounds — less than 20 percent the weight of the plums. Usually recipes call for 55-60 percent sugar for jelling and safe preservation. Is it the repeated boiling that allows you to use so little sugar? That’s a big plus in this recipe. I live in France and would like to try this with Damson plums (known here as quetsches). By the way, those look like Damsons you used. Are they a bit sour? Reply

    • Natasha
      natashaskitchen
      August 21, 2016

      Hi Jeanne, yes the repeated boiling and reducing it down is what allows the amount of sugar in the recipe. You can use more sugar or add it to taste for more tart plums 🙂 My plums were sweet. The skins were just barely tart but overall, I would say they were sweet plums. Reply

      • Jeanne
        August 22, 2016

        Thanks! I look forward to trying this now that the dark plums are showing up in the markets. Reply

  • Amy
    August 18, 2016

    These are Mont Royal plums – I have the same kind in my yard. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      You are welcome Amy 😀. Reply

  • Xena
    August 17, 2016

    I’ve done this recipe and I love it! can I do the exact same thing with apples instead of plums? Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Hi Xena, I’ve never tried it with apples so you will have to experiment. You might consider peeling the apples first though – I’m not sure how well apple skins would blend into the jam. If you test it out, let me know how you like it 🙂 Reply

      • Xena
        August 23, 2016

        Hi Natasha,

        I went ahead and experimented with using apples and the process was a tad bit different. I used golden delicious apples and added some lemon juice, cinnamon, and vanilla with the sugar. Because apples were hard to mash in the pot, I ended up pureeing all the ingredients together. This reduced the cooking time a lot due to the texture! Overall, I ended up making apple butter and it was so good! Reply

        • Natasha
          natashaskitchen
          August 23, 2016

          Thank you so much for sharing that with me! Did you puree in a blender in batches? I bet an immersion blender would work well also. Thanks again for sharing! That’s awesome 🙂 Reply

  • Peanut
    August 16, 2016

    Darn _ scorched the jam on only the second boil!!!!! I have poured it off into a bowl, so I am hoping it won’t taste scorched! Do distracted! Will it still be ok? Reply

    • Peanut
      August 16, 2016

      Sorry – Too distracted. Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Oh bummer!! I’ve gotten distracted and ruined a batch myself. Taste and smell it to see if it is smoky or burnt tasting. It could be salvageable if you didn’t stir or try to scrape the bottom after it got scorched. Reply

      • Peanut
        August 17, 2016

        I didn’t scrape and it smells ok. I was distracted by reading the food blog from which the plum jam recipe came from 🙂 Reply

        • Natasha
          natashaskitchen
          August 17, 2016

          I’m so glad to hear it smells ok. You’re blaming me for this eh? lol. I hope you love the jam! 🙂 Reply

  • Trish Dawson
    August 15, 2016

    Thank you. The process was easy.
    I was unsure when to tighten the lids.
    They were loose but secure in oven but when I took them out of the oven I tightened them more before turning upside down. The liquid was still bubbling. Trish Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      Hi Trish, I’ve also tightened them more when I didn’t quite tighten them enough initially and it still worked well 🙂 Reply

  • Lorraine
    August 12, 2016

    Hi, Natasha, I made this today with thick-skinned Italian plums, and it turned out awesome! I didn’t think it would work with these plums, but the leathery skins cooked down really tender, and the finished jam is a lovely burgundy color, not brown at all. This has so much more fruity goodness and much less sugar than jams made with pectin. Thank you so much for showing me how to do it! Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      I’m so happy you enjoyed it and thank you for sharing that it works with that variety of plums! 🙂 Reply

  • Sheila Ewald
    August 11, 2016

    About how many cups per pound of plums? Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Hi Sheila, I didn’t measure it that way but 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe? Reply

      • Becca
        August 15, 2016

        How do I measure 12lbs? I put them on the scale but it didn’t register and I had a full bag. Is there an easier way to measure? Reply

        • Natasha
          natashaskitchen
          August 15, 2016

          What kind of scale do you have? Does it max out after a certain point like most foods scales do? If that is the case, you might weigh in portions, say 4 pounds at a time. I hope that helps! Reply

  • Glade Proctor
    August 8, 2016

    Trying to make it to your instructions but as of the 4th cook or boil it is still thin and runny. I used ripe plums and yet it is somewhat tart. Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Hi Glade! Different varieties of plums yield different results. Some plums have skins that are more tart which is amplified with cooking and some plums are juicier. I would add sugar to taste and cook it another round to get it to thicken up more. Reply

  • Avi
    August 8, 2016

    I just made this and I will make it every year for sure, worth the time!!!
    I have a plum tree just outside the house. Making so many different kinds of jam this year.
    Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      I’m so happy you enjoyed it!! 🙂 Reply

      • Avi
        August 21, 2016

        😉 I wonder if I can use the same method for the mirabelles? Reply

        • Natasha
          natashaskitchen
          August 21, 2016

          Hi Avi, 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

          • Avi
            August 23, 2016

            Natasha,
            Yes, those ones:) I also think you wouldn’t need as much sugar as they are sweeter. Unless you have a really sweet tooth 😉

  • deb
    August 6, 2016

    LOVELY JAM.
    Unfortunately when I took two of them out of the oven and turned they leaked. They had enough head room and I followed the instructions exactly.

    What might cause this? Tomorrow I think I will make another batch and water bath them. Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      I wonder if it could have been due to over tightening the lids? Reply

  • Rochelle
    August 5, 2016

    Fixing now will let u know how it comes out i have never tried plum jam…I had someone give me 3 bags of plums didn’t want them to go bad so I am making.jam.. Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      I hope you love it! 🙂 Reply

  • Masha
    August 1, 2016

    oh gosh i just made this last weekend.
    i was looking for a simple plum recipe. some told me i need to add pectin or it will be an ugly brown color. i was like ahhhh i cooked enough recipes from this lady if i follow instructions it should turn out good. i was patient and sure enough it turned out perfect. its my first time ever making jam and you made me feel like im a pro, from all the posititve feedback from people who have tried it. surely a recipe to go back to since i have a plum tree.oh my this was trully the best and just what i wanted Reply

    • Natasha
      natashaskitchen
      August 1, 2016

      Masha, thank you for such a great review, I’m so glad you like the recipe 😁. Reply

  • Linda
    July 27, 2016

    I love how easy this recipe is. Do you think this recipe would work as a freezer jam? I have never canned and I don’t have the jam jars I would need to can, but I just bought a ton of plums and would like to try to freeze it… Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      Hi Linda, I haven’t tried it that way but I do think it would work as a freezer jam. 🙂 I hope you love it! Reply

  • Diane
    July 21, 2016

    I made this from 4 lbs of Catalina plums and used 1.5 cups of sugar. It tastes good, but next time I will peel the plums first and put the peels (where all the pectin is) into some cheese cloth and let them color and thicken the jam, but I won’t have to fish out large curls of peel from the jam. 4 lbs of plums gave me 1.5 pints of jam. Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Hi Diane, did you cook the jam as many times as the recipe states? The peels should incorporate into the jam and add nice texture without being bothersome. Reply

      • Diane
        July 21, 2016

        Hi,
        Yes, I cooked it four times, for the specified time. However, I used Catalina plums. Their skin is dark, and it is not sour. It is quite a firm skin. I think that a Mariposa or Santa Rosa plum would not have done the same thing. Also, if I’d diced the plums into tiny pieces, it probably would not have been as problematic. Reply

        • Natasha
          natashaskitchen
          July 22, 2016

          Hi Diane, were they very ripe? Reply

  • Lindsey Burror
    July 21, 2016

    Hi there,

    The recipe says “No peels”, but it appears you do leave the peels on when you cook them? Or is there a peeling step that I missed somewhere?

    Thanks! Reply

    • Lindsey Burror
      July 21, 2016

      Oh nevermind! No Peel…I get it now. Duh. So do the peels cook up softly enough to mix with the fruit or are there chunks of peel in the jam?

      Thanks. Reply

      • Natasha
        natashaskitchen
        July 21, 2016

        😉 They cook up softly and add great texture to the jam without being bothersome. They are nice because without them, the jam would turn to mush. Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Hi Lindsey, I meant to say you don’t have to peel the plums for this recipe which can be painstaking 🙂 Reply

  • Carrie Asplund
    July 18, 2016

    Can you make this using golden plums? Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Carrie, golden plums would work fine as well 😁. Reply

  • lily
    July 18, 2016

    hi again my mom had asked me to ask you maybe your mom has apple jam recipes for my mom had seen your parents garden video & loves it. so i thought maybe i ask? please let me know soon because my mom just brought a whole bag of freshly picked apples & doesn’t know what to do with them lol…i researched american recipes but my mom only wants to try ukrainian/russian recipes. thank you =). Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Hi Lily, they do have apple trees but their apple trees are young and aren’t mass producing yet. I think the once that are there will be turned into applesauce for the kids :). But thank you for the suggestion!! We might put it into practice next year 🙂 Reply

  • Kaufman
    July 17, 2016

    I have 8 cups of sliced plums. How do I figure the 12 lb? Reply

    • Natasha
      natashaskitchen
      July 17, 2016

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

  • Michelle
    July 13, 2016

    They are Japanese plums. We also have a tree that produces this delectable fruit! Reply

  • Bonnie
    July 12, 2016

    What is the shelf life of this jam without using pectin or lemon juice? Sounds so easy!! Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Hi Bonnie, we have kept it on the shelf for over a year. The fruit releases natural pectin to thicken it and the sugar preserves the jam 🙂 Reply

      • Bonnie
        July 12, 2016

        Thank you. To determine 12 pounds, you weigh them? Reply

        • Natasha
          natashaskitchen
          July 12, 2016

          I weigh them before pitting 😀. Reply

  • Bub
    July 12, 2016

    Hi,

    When you say 12 pounds of plums, do you mean 12 pounds of whole plums with the pits in, or 12 pounds of cut and quartered plums without the pits? Also, just got tons of overripe plums from an organic market that I work at. Do you think it’s safe to can these soft plums, or should I just store the jam in the refrigerator?

    Thanks! Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Bub, I weigh them with the pits. Overripe plums are perfect for jam as long as they are not rotting and are safe to can. Reply

      • BUb
        July 12, 2016

        Thank you so much! Reply

  • Jeni Gennrich
    July 9, 2016

    I am currently making a batch of this plum jam. I read your note at the bottom about putting the jars in 1-2″ of boiling water, instead of putting them in the oven. If I do that, is it still necessary to invert them afterwards? Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      Jeni, the answer is yes. We still invert either way 😀. Reply

  • Renee
    July 9, 2016

    hi, i`m renee 1st time canner , jelllyer. just want to tell you THANKYOU. i`ve been sooooo confused on all the do`s/dont`s . gosh if it wouldn`t be for you , I WAS DONE !!! really. ty plum recipes awesome. i`m hooked. gosh i cant express my graditude enough. truely TY Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      I’m so happy for your success!! Thank you so much for sharing that with me. I’m all smiles reading your comment 🙂 Reply

  • July 6, 2016

    I made this over the weekend – and it was perfection!!!! Thank you so much for this wonderful and super easy – recipe. I had looked for one that used no pectin and this worked a dream!!! Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Awesome, I’m so happy was a success for you. Reply

  • Anna
    July 5, 2016

    Natasha, thanks so much for this recipe! I have never made jam before, and this one was so easy to follow – just finished, and it tastes amazing. It thickened really nicely, and looks and tastes professional : -) Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      I’m so glad you loved it!! Thanks for the great review 🙂 Reply

  • Jamie
    June 30, 2016

    Hello! I am very excited to try this recipe out. It’ll actually be my first time making jam.

    I was wondering if it is possible to make without adding any sugar? Or how does the sugar effect the cohesiveness of the jam if I were to add less? Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Hi Jamie, the sugar helps to preserve the jam. You can add the sugar to taste as some plums are naturally sweeter than others but if you want to store it on the shelf, you should not omit the sugar or cut it down too much. Reply

  • Cathy
    June 25, 2016

    I love plums, so plan to try this when they are ripe. But first I’ll have apricots coming off my tree. Have you tried this same process with them? Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Hi Cathy, my mom has canned apricots using this method. She said she likes the apricot jam to be more chunky so as soon as it boils she turns it off and then lets it cool. She does it 6 times total with apricots so they thicken up while maintaining more of their chunky shape, but you can also follow this same plum jam method with apricots if you like and it will turn out great 🙂 Reply

  • Krista McCord
    June 23, 2016

    Natasha, thanks for the recipe; so far so good. I’m getting ready to can them and i’m just curious why the inversion afterwards? Thank you. Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      Hi Krista, with this particular canning method, it helps to seal the lids. Reply

  • Plum Lady
    June 22, 2016

    Hello! This recipes seems great, but I am confused. How does it stay together without pectin? Thanks Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      Yes :). Plums contain large amounts of natural pectin that is released and with bringing it to a boil several times, you are also getting rid of some of the plums juices to help it thicken up. Reply

  • Sylvia Ranson
    June 22, 2016

    Would you get the same effect if you cooked on low in crock pot? I made some pear butter that way.Also,what difference would it make if you use natural brown sugar instead,would it turn out the same? Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      Hi Sylvia, 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. Also, I haven’t tested with brown sugar but I think it could work, although it might have a slightly different flavor with the added molasses that is in brown sugar. If you test either of those out, let me know how you like it 🙂 Reply

  • Zach
    June 21, 2016

    Great recipe! I used yellow plums from my back yard tree. However,on the oven canning, should the lids have been sucked in while in the oven, or will that happen later? I just took mine our and the lids seem flat still. I’ve inverted the hars and had a bit of leakage from each on first inverting. They are presently inverted on the counter and the liquid in each jar is still boiling. Do you think the lids will become concave during this phase? Or perhaps I didn’t leave them in the oven long enough or tighten the lids enough? Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      Hi Zach, they should have formed the seal in the oven. If the cans leaked when you inverted them, you probably did not tighten the lids enough. They definitely should not be leaking. Also, I’m not sure how far you filled the cans but if you overfill and don’t leave a little space at the top, it may not form the correct seal. Reply

  • Terri
    June 21, 2016

    I didn’t weigh my plums. How many cups of puree do you get from 12 pounds, approximately? Thanks! Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      Hi Terri, I didn’t measure it that way and it depends on the size of your plums. 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe? Reply

  • Penny
    June 18, 2016

    This sounds really yummy, but I’m confused as to why it takes 2 days. When you said boil 4x’s it takes 2 days this confused me sorry just didn’t get that part. Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Hi Penny, it takes a while to cool to room temperature and that is why it takes 2 days. I let it cool before re-boiling 🙂 Reply

  • Paula
    June 16, 2016

    Do you put the lid on while simmering for 10 min? Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Paula, I keep it uncovered. Reply

  • Nidhi Daga
    June 16, 2016

    Any guidelines on storing the canned preserve? Also, how long will it last? Thanks. Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      We have stored it over a year at room temperature. If you are looking for official canning guidelines, click here. Reply

      • Nidhi Daga
        June 17, 2016

        wonderful. thanks! love the recipe Reply

  • Melisa
    June 1, 2016

    Can this be used as a freezer jam? Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Melisa, you can store it in the freezer 😀. Reply

      • Nidia
        June 15, 2016

        If I choose to freeze the jam should I wait for it to be room temperature before freezing? Reply

        • Natasha
          natashaskitchen
          June 15, 2016

          Hi Nidia, yes definitely wait for it to cool to room temp. Reply

          • Nidia
            June 17, 2016

            Great. Thanks!

  • May 28, 2016

    Great recipe! Thanks for sharing! I hope you don’t mind, but I linked to this recipe on one of my upcoming canning-related blog posts. I liked it that much! Thanks again! Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Thank you for sharing! 🙂 Reply

  • Florentina
    May 23, 2016

    Hello Natasha,

    I want to make strawberry jam this year and I would like to make it without pectin. What ratio do recomment (strawberries to sugar)? Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Hi Florentina, It’s really difficult to guess without making a batch and measuring exactly and it also depends on how sweet your strawberries are. I think it would be safe to start with the proportions listed in this recipe and add more as needed. Strawberry jam would probably be good with a little fresh lemon juice also. Reply

      • Laurie
        August 29, 2016

        Strawberries are low in pectin, this probably will not work well with them. Reply

  • Shannon Davis
    December 30, 2015

    Hi
    We have frozen plums…would you suggest any changes to this recipe? Thx! Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Shannon, I think they mill work just fine 😁. Reply

  • November 2, 2015

    I just came across your site (again) and I do not know if anyone answered this question, but I think this variety is called Italian plums, or Italian prune plums. They have a very short season of availability, and it’s either late August and/or early September in our area. Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      Thank you Phyllis! 🙂 Reply

  • Cathleen
    September 24, 2015

    So Natasha, you are leaving the skins on then? They don’t need to be mashed in a blender?
    Btw, I tried your meat borscht recipe yesterday. Mm mm outstanding!!!! Reply

    • Natasha
      natashaskitchen
      September 24, 2015

      I’m so glad you liked the borscht :). Yes, I do leave the skins on. It’s much easier to make the jam and it adds to the nice texture of the jam where it’s not just a puree. 🙂 Reply

  • Kathy
    September 21, 2015

    Can you make this jam with artificial sugar? My husband is a type 2 diabetic. Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      To be honest, I don’t know. I haven’t tested it and I don’t know how well artificial sugar preserves foods. Sorry I don’t have a better anser for you. Reply

    • Maddy
      October 16, 2015

      Kathy, I am type 2 diabetic too and I make not plum jam but the traditional Polish version called “powidla”.
      There is no sugar added. It agrees with my diabetes just fine.

      As many traditional recipes, this one takes a lot of time and work but very little ingredients. Basically plums, preferably late autumn ones, small and sweet, but any other ripe plums will do.

      You just have to cook pitted plums for 3-4 days (more juicy plums take longer), about 4 hours a day – bring to boil that turn to low heat. Than let it cool in between.
      At some point it’s more frying than cooking. Takes a lot of stirring, because from day 2 it can burn easily (if it burs, transfer to another pot avoiding scraping the burned bits from the bottom, they will be bitter).
      Sounds tiring but it’s worth all this work.

      At the end, when it’s all cooked, you may add some sweetener. I suggest stevia. Powidla are sweet and tart, stewia is a bit insipid, goes well together.
      But sucralose is fine too.
      Don’t use acesulfam K or aspartam – it gives the worst aftertaste to plums. I’ve made that mistake once. 5 kilos of plums into the drain. Uneatable.

      When it’s cooked and sweetened, just bring it to the boil one last time, transfer searing hot to the jars, close lids very tightly and stand upside down on a kitchen towel until they are cool.

      Than enjoy! Reply

      • Maddy
        October 16, 2015

        I forgot to mention that traditionally you don;t add any extra sugar to powidla. The natural sugars in plums should be enough and that tart hit is what makes real powidła. Reply

        • Natasha
          natashaskitchen
          October 16, 2015

          Thanks Maddy! Also, what do you use powidla for? Do you use it like you would jam? Put it into baked goods? Reply

          • Maddy
            October 17, 2015

            We use powidla like jam. Great with home made sourdough rye bread but with toast too. Good for pies, but with sweet crust – powidla shouldn’t be actualy very sweet and thay make lovely contrast with sweet crust. I always make two batches – sweetend and unsweetend. My husband likes them sweet. I like both. For pies unsweetened are best.
            There is a very popular Polish cake made with powidla. It has a peculiar name that means ” mold cake” but no mold in it. ☺
            I can put here a recipe if you don’t mind?

          • Natasha
            natashaskitchen
            October 17, 2015

            That would be great! thank you for sharing!! 🙂

      • Natasha
        natashaskitchen
        October 16, 2015

        Thank you for sharing! I always wondered if the artificial sweeteners worked well to preserve canned foods. Reply

  • Tanya
    September 20, 2015

    Do you think I can use this canning concept for apple sauce? Reply

    • Natasha
      natashaskitchen
      September 20, 2015

      I think it might work but I haven’t tested it myself. Someone left a comment about making apple preserves. Reply

    • Christine
      April 5, 2016

      I use this canning method for applesauce, jam, jelly and juice with no ill effects. I consider it as safe as water bath canning with less mess. Reply

    • Kelly
      September 16, 2016

      I make homemade applesauce all the time with no added sugar. I use a variety of 4 to 5 different apples with an equal number of each type and it turns out wonderful. The trick is to use both sweet and slightly tart apples (no Granny Smiths). The last batch I made had Cameo, Fuji, Golden Delicious, Jazz, and Red Delicious. I use the traditional water bath canning method.

      I will be trying this plum recipe over the weekend… Reply

  • Hanna
    September 19, 2015

    One of my jars wasn’t quite full up to a 1/2″ from the top. I put the lid on anyways and continued with the process. I was thinking we could just use this one right away in case having a jar not full enough is an issue.. What do you think? Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      Hanna, if its just half way full, I would refrigerate it and use it soon. The air in the jar might cause it to spoil if left at room temperature. Reply

  • Nicole
    September 18, 2015

    As a newbie to jamming and canning I was in search of a way to quickly use approx 4-5lbs of plums I got in my CSA this week. This recipe looked simple and didn’t contain pectin – which I thought was awesome. My husband mentioned making the jam in our bread maker so I looked at the bread makers recipe book and their recipes also didn’t contain pectin – just fruit and sugar so I tried it. The bread maker’s jam function is about 1hr 15 min long. After initally canning everything I decided it was too sour and too runny, of course. But then I decided to run the jam function again and add more sugar to taste and it worked. The jam got thicker and sweeter, so I did it one more time and was happy with the result after the 3rd session so I canned it. So if boiling intimidates you, try using your bread maker. It was so easy no worry about scorching the jam or stirring constantly. The color is great too Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Using a breadmaker is brilliant! Which setting did you put it on? Thank you so much for sharing that tip! Reply

  • Dottie M.
    September 18, 2015

    If I see the photo correctly, the plums from your tree are oval in shape and tend to be slightly smaller than what they stock in grocery stores today. They are known as Damon (D-a-m-s-o-n) plums, or Italian prune plums. The stupid computer insisted on spelling the name it’s own way. Correct way is in parentheses. They were very popular and available as recently as 5 or 6 years ago. I have talked to a few produce mgrs. and they give you a blank stare. One did say he looked them up and would order them but I never heard back. They were always available in August when I lived in the PA, NJ, DEL areas. Take good care of that tree. Those plums don’t need any pectin to make jam. Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Thanks for sharing! Sadly one of our plum trees died and the other one didn’t produce this year due to a late frost. Hopefully next year will be better. Reply

  • claire pell
    September 15, 2015

    I am going to try and make this tonight, wish me luck!
    how long does the jam last, I was hoping to give it out in Christmas hampers, will it be ok until then?
    I assume I just keep it in a cool, dry place until I am ready to give it to my friends and family? Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Claire, we stored ours up to a year so they will be great gifts for Christmas :D. Reply

  • Shelley
    September 13, 2015

    I grew up on Plum Preserves my grandmother made me. I haven’t had them since and no one has her recipe. I have this recipe boiling for the first round right now and it already tastes a lot like hers. I am so excited to do this for my grandchildren. THANK YOU! Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      You are welcome Shelley, I’m happy to hear that this recipe tastes like her :). Reply

  • Dieta
    September 13, 2015

    I was going to bake plum cake with the basket of plums I picked up at the Farmer’s Market but decided to try your jam instead. It comes very close to the kind of jam I grew up with……love the low sugar content…..lovely on toast with a cup of coffee this morning. More plums waiting to be cooked down today. Next on my list are the perogies (again some wonderful childhood memories here)………Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      You are very welcome and thank you for the great review :). Reply

  • Melody
    September 12, 2015

    I am new to canning this summer and have appreciated the various methods other canners have used – both new and old, including your oven method here with your plum jam! Women have been canning successfully long before “safety standards” were touted as gospel. 🙂 So I am very anxious to learn your oven method as well and I will be careful to watch my jars as they mature, looking for obvious signs of spoilage should there be any concern. Thanks for your recipe and I have begin my first batch this evening. You are a young inspiration. I’m only 68. Lol. 🙂 Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      It’s so awesome to hear from you! I hope you enjoy the recipe 🙂 Reply

  • Carri
    September 11, 2015

    Hello! I am super excited to try this recipe I will let you know how it goes! I’m new to preserves and was wondering if the skin breaks down in to smaller bits? Thank you 😀 Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      Some do and some don’t. It adds to the great texture in the jam :). Reply

  • September 5, 2015

    Really like the low sugar. Do you get a real ‘set’ once in the jars, or is it thick runny? Reply

    • Natasha
      natashaskitchen
      September 5, 2015

      It’s thick but not runny. It’s not set like store-bought jams are where you could cut through it with a spoon. Reply

  • Jessica
    September 3, 2015

    Hi! Natasha –
    I really like the look of this recepie and hope I’m able to find some good plums to make it with. I just LOVE the deep, rich purple you were able to get in your jars and hoped you would be able to give recommendations as to how to achieve this. Lemon juice? Using a certain type plum?
    Thanks! Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      Hi Jessica, I don’t really have any special tips besides all of the details I’ve shared above. Reply

  • raj
    September 2, 2015

    we r making first time .lets see how it goes Reply

  • Marjorie
    September 2, 2015

    I have never made jam before and my neighbor gave me a big bag of plums. I made this jam and it was great I got lots of compliments. Many thanks. Reply

    • Natasha
      natashaskitchen
      September 2, 2015

      That’s wonderful! Thank you for sharing your great review 🙂 Reply

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