Quick Plum Jam Recipe (No Peel, Easy Water-Bath Canning)

Every summer when plums hit their peak, I find myself standing at the stove making batch after batch of plum jam. The color alone is worth it, that deep ruby-purple that fills the jars and makes the whole kitchen smell like warm fruit and sugar. It spreads beautifully on toast, melts into crepes, and tastes nothing like anything you’ll find at the store.

Why you’ll love this recipe

• One pot, one session: liquid pectin means you do not need to boil and cool the jam over two days. You can go from fresh plums to sealed jars in a single afternoon.
• No peeling needed: the skins soften completely during cooking and add color, flavor, and natural pectin. No extra prep step required.
• Reliable set every time: using liquid pectin takes the guesswork out of reaching the setting point, which is especially helpful if you are new to jam making.
• Versatile: use it on toast, stir it into yogurt, spread it on pancakes, or give it as a gift. A jar of homemade plum jam goes a long way.

How to make plum jam

Start by preparing your canning setup. First, wash the canning jars and keep them hot until you are ready to fill them. Wash the lids and bands according to the manufacturer’s instructions. Finally, have your water-bath canner ready.

Wash the plums, cut them in half, remove the pits, and roughly chop them. There is no need to peel them.

1. Prepare the plums

Place the chopped plums into a large, deep, heavy-bottomed saucepan. Add the sugar, lemon juice, and the optional butter. Mix everything together and use a potato masher to lightly crush the fruit. Do not add water. The sugar will draw moisture from the plums, and the fruit will release plenty of juice as it heats.

Cook over medium heat, stirring frequently. As the mixture warms, the sugar will dissolve and the plums will release their juices. Keep mashing the fruit against the sides and bottom of the pan as it softens. After about 10 to 15 minutes the fruit should be very soft and jammy, with no large firm pieces remaining. Small soft fruit pieces are completely fine.

Increase the heat and bring the mixture to a full rolling boil. This is a vigorous boil that keeps going even when you stir it. Stir constantly at this stage to prevent the jam from catching on the bottom.

Once you have a full rolling boil, stir in all of the liquid pectin. Return the mixture to a full rolling boil, then boil hard for exactly 1 minute, stirring constantly. Remove the pan from the heat and skim off any foam from the surface.

2. Add plums and sugar to saucepan

4. Remove foam

3. Mash

5. Pour liquid pectin

Ladle the hot jam into the hot jars, leaving about a quarter inch of headspace at the top. Remove any trapped air bubbles, wipe the rims clean, position the lids, and tighten the bands until fingertip-tight.

6. Ladle jam into jars

8. Close the lids

7. Clean the rims

9. Water bath can

Place the filled jars in the canner, making sure they are covered by at least 1 inch of water. Bring the water to a full rolling boil and process for 10 minutes, adjusting for altitude if needed.

Turn off the heat, remove the canner lid, and wait 5 minutes before lifting the jars out. Place them upright on a towel and leave them undisturbed for 12 to 24 hours. You may hear the lids pop as they seal.

Once cooled, check the seals by pressing the center of each lid. It should not flex or move. The jam will continue to thicken as it cools, so do not judge the consistency while it is still hot.

Ways to serve plum jam

Plum jam is wonderful spread on toast or an English muffin in the morning. It also pairs beautifully with these protein pancakes for a filling breakfast. Stir a spoonful into plain yogurt or oatmeal, use it as a filling for thumbprint cookies or sponge cakes, or serve it alongside a cheese board with sharp cheddar or brie. It also makes a thoughtful homemade gift, especially around the holidays.

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