Step 1: Wash the plums thoroughly. Pit and halve them, then add them to a large pot.
Step 2: Sprinkle 2 cups of sugar (the Amazon affiliate link opens in a new tab) over the plums and mix well.
Step 3: Bring to a boil, stirring frequently, then reduce heat so that the mixture continues cooking at a soft boil.
Step 4: Cook for 2 to 3 hours, stirring occasionally. Adjust the sweetness by adding more sugar as needed.
Step 5: To test if the jam is ready, place a spoonful of the mixture on a plate and let it cool. After cooling, check if it has thickened to your desired consistency. If it’s too runny, continue cooking and stirring. The jam should be spreadable, not runny, similar to how you’d like it for a peanut butter and jelly sandwich.
Step 6: While the jam cooks, sterilize your jars and lids (the Amazon affiliate link opens in a new tab) by boiling them.
Step 7: Pour the hot jam into the sterilized jars (the Amazon affiliate link opens in a new tab) leaving about ¼ inch of headspace. Wipe the rims with a clean cloth to remove any residue. Seal with the lids, and tighten them.
Step 8: Cover the jars with towels (the Amazon affiliate link opens in a new tab) or a blanket (the Amazon affiliate link opens in a new tab) until the next day. Uncover them and check the seals. If the lids have sealed properly (they should be slightly concave and not pop up when pressed), store the jars in a cool, dark place. If any lids haven't sealed, refrigerate those jars and use them within a few weeks.
Enjoy your homemade plum jam!
Making jam without pectin seemed daunting at first, but I discovered it’s less about perfect proportions and more about adjusting to taste. Add fruit and sugar to your preference, and consider a splash of lemon juice if you like; it’s an option that many use, though we prefer our jam without it as it slightly tweaks the flavor. You can cook the jam in stages over a few days if needed. On medium-low heat, you only need to stir every 15 minutes. It turned out to be easier than I expected, so don’t let the process intimidate you!
That said, once the jam is ready, another question arises—how to properly process the jars. With so much information out there, it’s easy to wonder whether you're doing it right. There are both modern methods and the traditional ways, like those your grandmother might have used. While it's important to adapt to better practices, it’s also valuable to understand the pros and cons of both approaches. I came across an article that discusses the risks of sealing jars with the heat from the product alone, as done in this recipe. Knowing the risks allows us to make informed choices about whether we’re comfortable with them or not.
