Making a small batch plum jam (no pectin) recipe is really easy and crazy delicious. It’s my absolute favorite 3-ingredient small batch jam recipe to make when I go a little wild at the farmers market. And the two things I love about this small batch jam is there is no peeling and canning know-how required!
This recipe was inspired by my time at the Culinary Institute of America Farm-to-Table Boot Camp – where we spent 5 days learning how to turn our farmers market baskets into some seriously great eats.
Per the request of my fellow class chefs, I am sharing my recipe plus a step-by-step guide on how to make a small batch of plum, plumcot or pluot jam.
Wait a minute, what is a plumcot or a pluot? Both are another stone fruit and are plum-apricot hybrids and are fantastic substitutes if the plums are not your jam!
After all, when you have more fruit than you can eat or give away, rather than let it go to waste, let’s make a tasty treat that will keep for up to 2 weeks in the refrigerator.
Pam's Best Jam Making Tips
Here’s the most important lessons I have learned when making a small batch of jam:
- Start with super-ripe plums. Go ripe or go home! When it comes to plums, the riper, the better. We're talking on-the-verge-of-decay ripe! If the plums at the market don’t look up to snuff, give plumcots a whirl. These plum-apricot hybrids are just as delicious.
And here’s a pro tip: check under the tables or ask your friendly farmer for any overripe treasures left at the end of the day. You might score some sweet deals and even sweeter jam!
- Macerate overnight: The lazy jam trick. Why rush? Instead of tossing plums and sugar straight into a pot, give them a little R&R in the fridge overnight. This way, the sugar can work its magic, drawing out all those yummy juices and dissolving like a dream. Your jam will thank you by cooking up faster and tasting fresher—no more overcooked flavors here! So, let those plums (or pluots) chill out, and enjoy a jam session that’s smooth and easy.
- Use a wide pan to cook: The wider the pan, the quicker the water evaporates, which means your plum jam will reduce faster and taste fresher. Quick reduction is the secret to capturing that just-picked flavor!
- Keep it chunky: I quarter my plums and let them break down naturally as they cook. This gives the jam a lovely chunky texture with juicy plum pieces. If you prefer a smoother jam, run half of the plums through a food mill (I’m a fan of the OXO Food Mill). This way, you get the best of both worlds—chunky and smooth!
Jump to:
- Pam's Best Jam Making Tips
- What you'll need
- Plumcots vs Pluots
- Equipment
- How to make Small Batch Plum Jam without pectin
- Start cooking the jam
- Clean and Fill Your Jar(s)
- Storage
- How to test jam for doneness
- Peel or no Peel
- Various Uses for Plum Jam
- More ways to use ripe plums
- Common questions about this recipe
- Related
- Small Batch Plum Jam Recipe
What you'll need
Get ready to make the easiest and most delicious 3-ingredient small batch plum jam (no pectin) recipe with just ripe plums (tip: plumcots or pluots are great substitutes), sugar, and a splash of orange juice.
- Fresh black plums, plumcots or pluots – For this jam, I grab fresh plums or those yummy plumcots. Plumcots, sometimes labeled pluots, are a plum-apricot stone fruit hybrid. Perfectly ripe or even those overripe sweet beauties are the best to make this jam extra delish.
- White sugar or brown sugar – white sugar doesn’t overpower the flavors of the plum and spices. If opting to use brown sugar, it will add a nice molasses flavor to the jam.
- Orange juice and zest of orange – The citrus flavor perks up the flavor of this plum jam. Bringing out the natural flavor and sweetness of the plums. It also helps by increasing the acidity of the jam and enables the natural pectin from the plum flesh and orange zest to properly set.
- Spices (optional) – Adding a little warm spice to the jam only enhances its homemade fresh taste. I like to add star anise to my jam. But you can also use a combination of star anise, cardamom, cloves, cinnamon or nutmeg. Want to add a little spice? Add a bit of freshly ground black pepper.
See recipe card for quantities.
Plumcots vs Pluots
Both plumcots and pluots are plum-apricot hybrids, but they bring their individual taste and texture to the table! Plumcots have a delightful sweetness with a zingy twist of refreshing acidity. Imagine a plum with a floral apricot undertone —that’s a plumcot for you! On the other hand, pluots are the candy lovers' dream. They burst with intense, almost candy-like sweetness and just a hint of tartness.
Equipment
Now that we have chatted about the ingredients, here are some of the essential tools you will need. For more recommendations for small batch kitchen essentials read my 7 Essential Kitchen Tools when Cooking for Two, Small batch Baking Kitchen Essentials and More Cooking for Two Kitchen Essentials guides.
- Wide mouth pot – I use a 3 qt pot for making small batches of jam, soups, etc. You could also use a 3 QT Dutch oven.
- Silicone spatula – A heat-resistant silicone spatula is great for stirring jam and to prevent the sugar from sticking to the bottom of the pot.
- Glass jar – I love these glass jars to store my jams and preserves. But if you have empty jars from previously eaten jams, use those instead.
- Instant read thermometer
How to make Small Batch Plum Jam without pectin
For best results let’s prepare the apricots the night before – I promise, you won’t regret it! But if you are short on time you can skip the macerate step and just jump straight to cooking the jam.
Step 1: Pit and Quarter the Plums, Plumcots or Pluots
Depending on your plum variety there are two different techniques to pitting your plum:
- Loose-stone varieties: Simply slice around the equator, twist, and discard the pits.
- Clingstone varieties (the elephant heart shaped variety): Slice down one side parallel to the seam, then trim around the pit with a knife.
Quarter those sweet beauties. Snack alert, Feel free to nibble on those pits—they're delicious!
Pro tip: Keep those skins on since they contain a lot of pectin, which helps the jam set. No peeling necessary for this recipe.
Step 2: Macerate
Transfer plums and juices to a large bowl and add 1 ¾ cups of sugar (see the left photo below). Toss, cover with plastic wrap and refrigerate overnight. Allowing the fruits to soften overnight and the sugar to dissolve makes for an amazingly textured jam. Since the plums are soft, they break down easily in the jam, resulting in a smooth plum jam.
Next day: Your plums should look juicy and ready (photo on the right)!
Step 3: Freeze small plates or saucers
Pop a few small plates, like saucers in the freezer to test your jam’s doneness later.
Start cooking the jam
Grab a wide mouth pot, like a 3 QT saucepan or 3 QT Dutch oven for quick reduction. Quick reduction is the secret to capturing that just-picked flavor!
- If you soaked your plums overnight, add the plum mixture to the pot, and cook over medium heat bringing the mixture to a boil. Stir frequently to prevent the jam from sticking to the bottom and scorching.
- Otherwise, if you are cooking the same day, simply add all ingredients to the pot, cooking over medium heat bringing the mixture to a boil. Remember to keep stirring!
Keep the mixture boiling, stirring regularly for about 15 -30 minutes reducing by one-quarter. or until the jam reaches 210F/100C.
Reminder: We need to stir often, to make sure the jam doesn’t burn on the bottom of the saucepan. If you notice any foamy scum on top, skim it off for a glossy finish.
Tip: While the plums will cook over low heat for 15 - 30 minutes, don't simply set the timer and walk away from the pot. You must use some judgment and not only pay attention to the time but also to the appearance.
Clean and Fill Your Jar(s)
When the jam reaches the right temperature, carefully pour it into hot and clean jars.
Tip: make sure to use warm soapy water when cleaning your jars. Keep your jar(s) in warm-to-hot rinse water until we are ready to fill. Another trick is to run them through the dry cycle of your dishwasher. Be careful when handling as they will be hot. The reason is we want to avoid them cracking or breaking when we pour in the hot jam.
After filling the jars, wipe rims clean before screwing on the lids, allowing the jar to cool to room temperature. Cover and refrigerate.
Storage
Use jam within about 2 weeks (if it hasn’t already been eaten!) or freeze for up to 2-3 months.
Note: This jam is not a shelf stable jam and must be stored in the refrigerator or freezer.
How to test jam for doneness
The jam is ready if a candy or instant-read thermometer registers the jam at 210F/100C, which is the point at which jam is ready to set.
There is also the frozen plate test:
- Place a small plate in the freezer when you begin cooking the jam.
- When you are ready to test to see if the jam will set, remove jam from heat.
Remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate. Place plate back in the freezer for about a minute.
Run your finger through the jam on the plate. if it wrinkles and is jell-like the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.
Alternatively, you can be like me and go by the fact that all the foam has disappeared, and the jam is glossy. I know that doesn't sound particularly scientific, but again, this recipe is supposed to be easy and I did not run into a jam disaster.
If you like this small batch plum jam (no pectin) recipe be sure to try my simple 3 ingredient blueberry jam recipe also without pectin.
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Peel or no Peel
This is another step that is optional – If you have a food mill, you can use that instead of the potato masher. The advantage is that the mill discards the skins resulting in a smoother jam. Personally, I opt for a chunkier jam and skip this milling or mashing step.
However, if you want to have a REALLY smooth jam (no chunky pieces), then you don’t want to skip this step. Before you fill the jars, use a food mill to pass the macerated fruits, so that the leftover peels can be discarded.
Various Uses for Plum Jam
Whip up a delicious plum jam vinaigrette in no time! Start with a heaping tablespoon of jam, a tablespoon of champagne vinegar, and a tablespoon of olive oil in your salad bowl. Whisk them together until smooth, then add a pinch of salt. Toss in your salad greens and favorite add-ins.
Some of my top picks with plum jam are fresh spinach, thinly sliced red onion, toasted pistachios, and crumbled feta. Give it all a good toss, and you've got a scrumptious, homemade salad dressing! Need salad inspiration try my dragon fruit and mango spinach salad with jam vinaigrette.
Some other favorite ways to use this small batch plum jam (no pectin) recipe:
- Mix into smoothies, and so much more… the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spread on muffins, bread, blueberry lemon yogurt cake, etc.
- Top your yogurt
- Pair with oatmeal
- Add a dollop to ice cream
More ways to use ripe plums
Still have some ripe plums leftover? Here are some of my favorite ways to use up ripe plums:
- Make a Plum galette using the rhubarb galette recipe but swapping out rhubarb for plums
- Swap in ripe plums in this small batch rhubarb cherry crisp
- Add them to a smoothie
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
The small batch plum jam will keep in the refrigerator for up to 2 weeks. And in the freezer for 2-3 months. For this recipe, remember that it is not shelf stable and needs to be stored in the refrigerator.
No, you don’t need to peel the plums. The skins contain high amounts of pectin which aids with getting the jam to set. However, if you want to have a REALLY smooth jam (no chunky pieces), then use a food mill to pass the macerated fruits, so that the leftover peels can be discarded. Do this after cooking the jam and filling the jars.
Conventional jam requires a lot of sugar. When you see it weighed out it is slightly alarming but please don’t reduce the amount of sugar. The sugar not only sweetens the fruit, but helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may not keep as long in the refrigerator or freezer.
Orange juice plays an important role in jam-making. It is high in acid and pectin, both essential for the setting of the jam. As well, the acidity of the orange helps balance the sweetness.
Related
Looking for other small batch recipes like this? Try these:
Small Batch Plum Jam Recipe
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Equipment
- 1 food mill optional
- 1 Instant Read Thermometer optional
Ingredients
- 2 cups pitted black plums , plumcots or pluots unpeeled, cut into quarters (about 6 plums)
- 1 ¾ cup granulated sugar
- 1 freshly squeezed orange Juice and finely grated zest from 1 orange
- 1 whole star anise (optional)
Instructions
Day Before:
- Combine plums and sugar in a large bowl and toss. Cover and refrigerate for at least 8 and up to 24 hours.Place a few small plates in the freezer. Thoroughly wash 1 pint-sized glass jar(s)and lid(s).
Cook the Jam:
- Transfer plum mixture to a wide mouth pot. Add orange juice,zest and star anise. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl.Repeat until roughly half the plums have been milled, then stir the milled plums back into the pot.
- Continue to cook until mixture starts to foam. Scrape off and discard foam using a metal spoon. Continue to cook, stirring occasionally to prevent scorching, until foaming has subsided, about 15 minutes longer. Continue to cook, stirring more frequently, until jam is glossy, about 10 minutes longer.
Test for Doneness:
- The jam is ready if a candy or instant-read thermometer registers the jam at 210F/100C, which is the point at which jam is ready toset.There is also the frozen plate test: Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If, when you push your finger through it, the jam forms a crinkle and is gel-like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.Transfer jam into prepared jar(s) and wipe any jam from the rims. To store in refrigerator, place lids on jars, screw on rings, and let cool completely at room temperature before refrigerating.
Video
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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