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Pectin Free Plum Jam

Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them up.

Plums are high in pectin so the jam sets easily, and because their skins are thin there is no need to peel them.

Ingredients:

  • 2 cups chopped plums, pits removed
  • 1 cup sugar
  • 1 Tablespoon lemon juice

Directions:

Cook plums and lemon juice on medium heat for 5 minutes. Add sugar and stir until everything is well combined. Cook for an additional 15-20 minutes until the thickness of the jam has been reduced to the consistency of thick honey (or 220 F. degrees) stirring occasionally. Skim off the foam, remove from heat, and allow to cool. Enjoy!

Unprocessed jam will keep for up to 2 weeks in the refrigerator.