Homemade Plum Jam, No Pectin
Whether you have a surplus from your garden or buy in bulk, homemade plum jam is a fantastic way to preserve the flavors of the season. Plus, they make great gifts for friends and family.
Equipment
- Medium to large pot
- 8 Mason Jars, 4oz or 2 pints
- Immersion blender or regular blender
Ingredients
- 3.5 lbs ripe plums pitted and quartered
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Prepare the Plums: Wash the plums and remove the pits. Cut them into halves or quarters.
- Combine Ingredients: In a large pot, combine the plums, sugar, & lemon juice.
- Simmer and Cook: Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 30-45 minutes, or until the jam thickens and reaches the desired consistency. You can test for doneness by dropping a spoonful of jam onto a cold plate. If it wrinkles slightly when pushed with a finger, it's ready.
- Storage: If you're not canning, let the jam cool completely before transferring it to airtight containers. I use mason Jars that are on the smaller side, and store in the freezer.