The plum season in the Northern Hemisphere came and went long ago but in India and places such as Australia, the plum fruit can be purchased and is in fact in season.
In Austria, at my parent’s place, we have a small sized plum tree, which was completely filled with gorgeous purple plums last summer.
The one in the picture underneath was the last plum on the tree.
We collected a handsome amount which we mostly turned into a gorgeous organic jam.
After all when you end up with a bounty of fruits you try to either use them up quickly, give them away to thankful neighbors or turn the fresh fruits into a preserve.
I used my mother’s family plum jam recipe and filled over a dozen plum jam jars before giving away a few.
Pectin or Pectin-free jams?
Most people that I have met in my life can’t resist a good homemade jam, especially if it’s without pectin.
Pectin jams tend to be jello like.
I don’t like the jello like textured jams and the pectin-sugar flavor is another reason why I don’t cook jams with pectin sugar.
Jam in Europe at times do contain actual fruit pieces, and it actually tastes like the fruit it was made of.
Only a fruit Jelly can be jello like but the preparation of jelly is a bit different from jams and besides jelly will always tastes better if homemade.
See here for a jelly recipe and compare the preparation steps to understand exactly what I mean to say.
More Stone fruit jams:
- Peach Jam
- Cherry Jam by mjskitchen.com
- Apricot Jam also suitable for cakes
- homemade Mango Jam
Dear reader, do you make your own jam at home or do you buy your jam?
Plum Jam Recipe {without Pectin}
Print RateInstructions
- Wash your plums well. Cut open on one side and pick out the core, discard the core. Weigh the plums, cut into quarter and place them into a big cooking pot.
- Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring at times, until you can see a rolling boil (lots of foam too!). At that point, the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency.
- At this point you can either mash the cooked plums quickly or keep them in whole pieces.
- Before you fill the jars with the jam, drop little rum into the lid. That will help in keeping the jam germ and mold growth free.
- Fill your clean jam jars with the plum jam, close well with the lid and turn the jar upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.
![Blueberry Jam without Pectin [Recipe with only 2 Ingredients] made from scratch with collected wild blueberries. you can also make this blueberry jam with store bought blueberries. makes about 3 jars and stroes well for a year if unopened and kept in a dry and dark place. Including with blueberry jam label in english german and fresnch www.masalaherb.com](https://www.masalaherb.com/wp-content/uploads/2014/08/Blueberry-Jam-Organic-5.jpg)
PIYALI says
This is a truly delightful recipe. It’s fresh, with dollops of goodness imparted by the gorgeous looking plums. Loved it.
Anupama says
Jams are something I have always considered making, but never attempted. This easy to follow recipe seems to be calling for action from my side. Thank you for sharing and inspiring me.
marudhuskitchen says
Love the deep red color.. Of the plums
Rosa says
Delicious! That’s how I make it…
Cheers,
Rosa
Shashi at Runninsrilankan says
Wow – gorgeous jam! I hope one day you sell your jams in your online store too – i sure would like to buy some!
John@Kitchen Riffs says
I’m really not a fan of pectin in my jam, so I’m always happy to see recipes like yours. Plum jam is wonderful — never made it though. You’re definitely tempting me! 🙂 Thanks for this.
Hotly Spiced says
I also prefer my jams with texture rather than being like a jelly. I love the colour of your plum jam and that’s a really good tip about the rum xx
Choc Chip Uru says
What a lovely colour and flavour for jam 😀
Cheers
Choc Chip Uru
Maureen | Orgasmic Chef says
I admit that even at my advanced age, I have never made plum jam. I’ve made every other sort of jam but not plum and I have no excuse nor do I know why I never tried it. I must because yours looks amazingly good!
Angie@Angie's Recipes says
Pectin is not for me either. This looks fantastic!
Nagi@RecipeTinEats says
Plums never seemed to come into season this year which is SO disappointing! Your jam looks incredibly glossy and…well…JAMMY!! I could do with some on my scones (honestly, baking up a batch right no!!) 🙂
Gingi says
What a fun recipe, thanks for sharing!! <3 –
Kiran @ KiranTarun.com says
I could spoon these luscious jam on everything 😀
Kathy says
Beautiful color and consistency! I love plums and will be saving this recipe until next fall…when plums are in season again in N.J. Love your last photo!
mjskitchen says
Your plums look like little Damson plums. We had a Damson plum tree for about 15 years and it was SO prolific! Jam from those plums was the best so you have me smacking my lips together looking at your jar of plum jam and remembering that wonderful flavor. So pretty and tasty!
nipponnin says
I would like to try this jam! Very nice photos!
Craig Cranston says
OOh this is fabulous! I’ve been meaning to make jam for a very long time now! This is the push i needed!
Monica Reinhart says
Since these are not”canned” in a water bath, how long will they last? I’ve never made jams but would like to and I didn’t want to use pectin. Thanks. Monica
Helene Dsouza says
Hi Monica,
The jams last for about 12 months if you store them properly as described. That means to follow the cooking process until the jam is set, using sterilized jars, filling the jars up to the rim with the jam, adding a few drops of rum or other alcohol into the lid to disinfect further, turning the jam upside down to create a vacuum and lastly to store the jam in a dry and dark place or in the fridge once opened.
I may add that this is a French jam recipe and that we don’t do the canned in a water bath method in Europe. Most jam recipes have been further tested in a humid tropical climate in Asia and the jams were always good for over 10 months if stored as described.