I turned a bowl of sweet, ripe plums into a simple, shelf-ready Plum Jam using one surprising pantry ingredient.

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I never planned on falling for a jar, but a pile of ripe plums and a little fresh lemon juice made me change my mind. Easy Plum Jam is the kind of thing that sneaks into your mornings and weekends, bright and slightly stubborn, with flashes of tart and sweet that make you ask how fruit can taste this honest.

I keep finding new ways to spoon it into things I thought were finished, and every time it surprises me. If you like bold fruit with texture and a hint of tang, this Plum Jam will keep you checking the pantry more than you should.

Why I Like this Recipe

• I love how it tastes like summer in a jar, bright and real
• I like that it spreads easily on warm toast without making it soggy
• I can make a big batch and stash it away for months so I dont need the store stuff
• It’s forgiving so even when I rush it it still turns out great and I feel proud

Ingredients

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Plums, ripe and jammy, give natural sweetness, vitamin C, fiber, bright tart notes, beautiful color
Sugar, simple carbs that make jam sweet, helps preserve texture, can be reduced if preferred
Lemon juice, adds acid to help set, boosts flavor, gives tart counterpoint to sweetness
Powdered fruit pectin, optional, helps jams gel quicker, cuts down on long cooking time, handy
Unsalted butter, optional, reduces foam while boiling, a tiny bit, wont change jam flavor much
Pinch of fine salt, rounds flavors, enhances perceived sweetness and depth, makes jam taste balanced

Ingredient Quantities

4 pounds ripe plums

3 cups granulated sugar

2 tablespoons fresh lemon juice

1 package (1.75 oz) powdered fruit pectin (optional)

1/2 teaspoon unsalted butter (optional, to reduce foam)

Pinch of fine salt

How to Make this

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1. Wash 4 pounds ripe plums, pit them and chop into bite sized pieces (skin on is fine), you should end up with roughly 8 to 10 cups chopped fruit.

2. Put the plums in a large heavy bottom pot, add 2 tablespoons fresh lemon juice and a pinch of fine salt; crush the fruit a bit with a potato masher or spoon so it starts to break down.

3. Heat over medium, stirring now and then, until the fruit begins to simmer and soften, about 8 to 12 minutes.

4. If using the
1.75 oz powdered fruit pectin, sprinkle it over the simmering fruit and stir well to dissolve; if you want to skip pectin just keep simmering until thick.

5. Stir in 3 cups granulated sugar all at once and mix until it mostly dissolves. If you want less foam add 1/2 teaspoon unsalted butter now.

6. Bring the mixture to a full rolling boil that cannot be stirred down. If you used pectin, boil hard for 1 minute and then move to the next step. If no pectin, keep boiling and stirring often, skimming foam, until the jam thickens, about 15 to 25 minutes, or until it reaches 220 F on a candy thermometer or passes the spoon test (a sheet of jam runs off a chilled spoon).

7. Remove from heat, skim and discard excess foam with a spoon, give it a quick stir and let sit 5 minutes so it settles.

8. Ladle the hot jam into hot sterilized jars leaving about 1/4 inch headspace, wipe rims clean, place lids and screw bands on fingertip tight.

9. Process jars in a boiling water bath for 10 minutes (adjust time for altitude according to canning guidelines), then remove and let cool undisturbed 12 to 24 hours.

10. Check seals, label jars with date, store sealed jars in a cool dark place up to a year, refrigerate after opening and enjoy on toast, yogurt or whatever you like.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quart) for cooking the plums, so it wont scorch
2. Potato masher or sturdy wooden spoon to crush the fruit a bit
3. Candy thermometer (or instant-read) to hit about 220 F or use the spoon test
4. Measuring cups and spoons for sugar, lemon juice and pectin if using it
5. Long-handled wooden spoon or heatproof spatula for stirring and skimming foam
6. Ladle and wide-mouth funnel to fill jars without making a mess
7. Sterilized canning jars with lids and screw bands, pint or half-pint whatever you prefer
8. Boiling water canner or tall stockpot with a rack plus a jar lifter for safe processing
9. Clean kitchen towels and a cooling rack or tray to set jars on while they cool

FAQ

Q: How long will this jam keep in the fridge? A: In the fridge it stays good about 3 to 4 weeks. If you freeze it, up to a year. If properly water-bath canned and sealed, store in a cool dark place for about 1 year.

Q: Do I need the powdered pectin? A: No, its optional. Pectin speeds setting and makes a firmer jam fast. Without pectin you just cook longer until it reaches set, which gives a looser, more spoonable jam.

Q: How do I know when the jam is set? A: Use a chilled plate test: put a little jam on a cold plate, chill 1 minute then tilt. If it wrinkles and doesnt run fast its set. You can also check with a candy thermometer for about 220°F.

Q: Whats the fastest way to pit plums? A: Cut around the plum with a knife, twist the halves apart and pop out the pit with your thumb. For very soft plums you can squeeze gently to push the pit out.

Q: Why add butter? A: A 1/2 teaspoon of unsalted butter reduces surface foam so you get clearer jars. It wont change the flavor, just helps with foam.

Q: Can I reduce the sugar? A: You can lower sugar but expect a looser set and shorter fridge life. If you cut sugar a lot use low-sugar pectin and follow its package directions to get a proper set.

Easy Plum Jam Recipe Substitutions and Variations

Plums: swap for equal weight of apricots or peaches, or use 3.5 to 4 lbs frozen plums (thawed). Flavor will change a bit, but jam still sets fine.
Granulated sugar: use the same volume of raw cane sugar, or try 2 to 2 1/4 cups honey or maple syrup (reduce amount by ~25 percent), note liquids darken taste and may need longer cooking or extra pectin.
Powdered fruit pectin (optional): substitute liquid pectin following the brand directions, or skip pectin and add an extra 2 tablespoons lemon juice and cook longer to thick, or use 2 to 3 tablespoons chia seeds for a quick fridge-set jam.
Fresh lemon juice: use equal amount bottled lemon juice, or 1/2 teaspoon citric acid dissolved in 2 tablespoons water, or swap with lime juice for a tangier twist.

Pro Tips

– Pick fruit that is ripe but not falling-apart. Overripe plums make sweeter jam but also make it cloudy and you may need to skim a lot more foam. If you want a smooth, spreadable jam, either peel a few of the plums or give the cooked batch a quick whirl with an immersion blender before jarring.

– Decide pectin or no pectin before you start. Using powdered pectin gets you a faster set and lets you cut cooking time, but if you want to cut sugar, use a low sugar pectin or plan on a longer cook time without it. Dont expect the same firm result if you just reduce sugar and skip pectin unless you cook way down.

– Reduce foam and prevent burning by using a wide, heavy bottom pan and stirring often as it thickens. A half teaspoon of butter helps the foam but only add a tiny bit, otherwise itll affect flavor. Keep a small metal spoon handy to skim foam, and turn down the heat right before the mixture starts to boil hard if you used no pectin so it doesnt scorch.

– For best jars and color: heat your jars so they dont crack when filled, fill hot and process right away, or if you dont want to water bath you can freeze small jars for fresher flavor. Let jars cool undisturbed, check seals the next day, and label with the date so you use the oldest ones first.