Best 10 Yellow Plum Jam No Pectin Recipes

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Yellow plums, known for their sweet and tangy flavor, make a delicious and versatile jam. Whether you prefer a smooth or chunky consistency, yellow plum jam is easy to make and can be enjoyed on toast, scones, or even as a glaze for roasted chicken. The absence of pectin in this recipe allows the natural fruit flavors to shine through, resulting in a fresh and vibrant jam that is sure to become a favorite.

Here are our top 10 tried and tested recipes!

PLUM JAM



Plum Jam image

Plum jam is rich and flavorful, and the perfect way to preserve plums for year-round enjoyment.

Provided by Ashley Adamant

Categories     Canning

Time 45m

Number Of Ingredients 2

9 cups chopped plums (3 lbs prepared, from 3 1/2 lbs with pits)
3 cups sugar (1 1/2 lbs)

Steps:

  • Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
  • Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
  • Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
  • Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.

PLUM JAM



Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

PLUM JAM RECIPE WITHOUT PECTIN



Plum Jam Recipe Without Pectin image

A super simple recipe to absolutely delicious jam. It tastes sweet and refreshing.

Provided by Mariam Sodawater

Categories     Breakfast

Time 1h40m

Number Of Ingredients 3

1 kg (2.2 lbs) plum (pitted, fully ripened, firm and sweet variety)
2 cups sugar (or more for sweeter jam, see notes)
1 tablespoon lemon juice

Steps:

  • Sterilize two 500 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
  • Keep 2 plates for cold plate test in freezer.
  • Meanwhile, in a thick bottomed and wide-based pot, take sugar, lemon and plum. Cook for 15 minutes on medium flame until soft.Protip: Cooking time will vary upon the ripeness of fruit. Look for visual signs.
  • Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
  • To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then make a line between the jam drop with your finger. If the line meets, continue to cook for 5 more minutes. And if it sets then stop cooking. Jam is ready.
  • Then ladle hot jam to sterilized jars leaving only ½ inch space empty from the lid. Also, wipe off the rim with a clean and damp towel. Place the lids and turn the jars upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes.Protip: Turning jars upside down creates a vaccuum and helps avoid condensation.
  • Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months. You may follow canning steps if storing jam at room tempertaure for a year or more.

Nutrition Facts : ServingSize 2 tablespoon, Calories 63 kcal, Carbohydrate 16 g, Fiber 1 g, Sugar 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg

MIRABELLE JAM



Mirabelle Jam image

Note that with this recipe I use less-sugar than traditional jam so it will not keep for months and months. I would imagine these proportions would work well with other sweet plums, like Reine Claudes (greengage) and prune plums, but for tart plums, like Santa Rosas, you might want to add more sugar to counterbalance the tartness. To preserve (can) the jam, you can follow the guidelines here. The recipe can easily be doubled or scaled up. Because this is a jam that isn't mean for long-conservation, I just eyeball it when it's ready (in Step 3). However if you're unsure, I've given a couple of methods for checking for doneness. If you do the "wrinkle test," put the plate in the freezer when you start making the jam.

Provided by David

Number Of Ingredients 4

1 pound (450g) mirabelle plums
2/3 cups (130g) sugar
1 teaspoon freshly squeezed lemon juice
optional: 1/2 to 1 teaspoon kirsch or eau-de-vie

Steps:

  • Pit the mirabelles.
  • Put the pitted fruits in a non-reactive saucepan. Add enough water so it's about 1/4-inch (a scant 1cm) deep in the pan. Cover and cook over medium heat, until the mirabelles are cooked through, about 8 to 10 minutes. (You should have about 2 cups of cooked mirabelles.)
  • Add the sugar and lemon juice and continue to cook the mirabelles over medium heat, stirring frequently, until the liquid looks syrupy and thick. If you want to check it for doneness, you can turn it off and put a generous dab on a chilled plate in the freezer and check it in a few minutes, when it's cold: if it wrinkles when you nudge it, it's done. If using a candy thermometer, the jam will set at around 218-220ºF (103-104ºC).
  • Remove from heat, add the kirsch or eau-de-vie, if using, and balance the flavor with a little bit more lemon juice, if desired. (When cool enough to taste.) Scrape the jam into a clean jar, cover, and refrigerate until ready to eat.

PLUM JAM RECIPE



Plum Jam Recipe image

If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.

Provided by Foram

Yield 1½ cup jam

Number Of Ingredients 3

2½ cups chopped Ripe Plums
1 cup Sugar
1½ tablespoons Lemon Juice

Steps:

  • Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
  • In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
  • Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
  • Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
  • Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
  • Cook until mixture turns thick.
  • Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.
  • For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.

SUGAR-FREE PLUM JAM WITH NO PECTIN



Sugar-Free Plum Jam with no Pectin image

Perfect to spread on toast or to top your breakfast oatmeal, this sugar-free plum jam recipe with no pectin it's made with just plums, apple, and cinnamon.

Provided by Foodaciously

Categories     Sauces & Creams

Time 1h20m

Number Of Ingredients 6

1 kg of Very Ripe Plums
1 Apple
100 mL of Water
1 tbsp of Lemon Juice
0.5 tsp of Cinnamon
0.5 tsp of Ginger

Steps:

  • Chop the plums, removing the pit, and grate the apple.
  • Add the fruit to a deep saucepan along with water, lemon juice, cinnamon, and ginger. Then, simmer for 30 minutes while stirring.
  • Cook for a further 45 minutes until glossy. Then, blend to a smooth jam before ladling into sterilised jars.

Nutrition Facts : Calories 32 calories, Carbohydrate 8 calories, Fat 0 grams, Fiber 1 grams, Protein 1 grams, SaturatedFat 0 grams, Sugar 6 grams, UnsaturatedFat 0 grams

CERTO PLUM JAM RECIPE



CERTO Plum Jam Recipe image

Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! When plum season's here and they're ready, this plum jam recipe is the one to make.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

4-1/2 cups prepared fruit (buy about 3 lb. fully ripe plums)
1/2 cup water
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Pit unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

PLUM JAM



Plum Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds plums, pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together plums, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

LOW SUGAR PLUM JAM



Low Sugar Plum Jam image

Plum Jam made with SureJell and less sugar.

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 8

6 1/2 cups pitted and chopped plums
4.5 cups sugar
1 package low sugar Sure Jell Pectin
Water bath canner
Canning jars, seals, and rings
Large pot
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

MCP PLUM JAM



MCP Plum Jam image

Fresh plum jam serves as a delicious topping for many sweet and savory recipes. It is so easy to make and can be stored in jars for up to a year.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 5

5-3/4 cups prepared fruit (buy about 3-1/2 lb. fully ripe plums)
1/4 cup juice from 2 lemons
1 box MCP Pectin
1/2 tsp. butter or margarine
8-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove and discard pits from plums. Finely chop fruit. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Choose ripe and flavorful yellow plums for the best jam.
  • If you don't have pectin, you can use lemon juice, which is a natural source of pectin.
  • To get a smoother jam, remove the skins from the plums before cooking.
  • Use a large pot to prevent the jam from boiling over.
  • Bring the jam to a full rolling boil over medium-high heat, then reduce the heat to low and simmer until it thickens.
  • To test if the jam is done, spoon a small amount onto a cold plate. If it wrinkles when you push your finger through it, it's ready.
  • Let the jam cool slightly before canning or freezing it.

Conclusion:

Yellow plum jam is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or ice cream. It's also a great way to use up ripe plums when they're in season. With a little planning and effort, you can easily make your own yellow plum jam at home. So next time you have a batch of ripe plums, be sure to try this recipe!

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