Super easy, delicious Spiced Plum Jam made without pectin is one of my absolute favorite jam recipes! Great way to use up extra and/or overripe plums. Perfect for gift-giving too.
This detailed recipe will guide you on how to make spiced plum jam from fresh plums. No peeling involved either.
Why I love this recipe
I love autumn, and the glorious stone fruits that come with it. Fall isn’t just about pumpkin pie and pumpkin roll cake and pumpkin pancakes, you know.
Living in Ottawa, I now have access to so many types of plum – blue plum, Italian plum and my favorite black plum. So when they go on sale, I buy them in bulk and make this delicious Spiced Plum Jam!
Plum jam on its own is fantastic, but this spiced version is irresistible. In fact, the spices complement the fruity sweetness of the jam. It’s the perfect treat for the colder months of autumn.
- The jam isn’t cloyingly sweet.
- The spices add a lovely, warming flavor profile.
- Great way to make those delicious plums last longer.
- Super easy recipe.
- There’s no peeling involved in the recipe!
- No pectin used here (but you can use pectin if you like).
- It’s like Fall in a bottle (and it’s NOT pumpkin-flavored!).
Ingredients to make this spiced plum jam recipe
Pitted black plum or Italian plum
I use fresh plums for this recipe. You can use perfectly ripe plums OR overripe plums too. It’s the perfect way to use up overripe plums that might be on sale. In fact, I love using sweet overripe plums for this jam.
White sugar
I use white sugar for this recipe, because it doesn’t overpower the flavors of the plum and spices. However, you can use brown sugar if you like. This will add a molassey flavor to the jam too.
Salt
Just a pinch of salt helps balance the sweetness in the jam.
Lemon juice
Lemon juice really perks up the flavor of plum in the jam. I love adding citrus such as lemon or lime with fruits, because it brings out the natural flavor and sweetness of fruit. Lemon juice also helps by increasing the acidity of the jam and helps the pectin set in the jam as well.
Green apple
Instead of pectin, I use green apple in this jam recipe. Green apples have a generous amount of pectin AND are sour as well. Both of which can help the pectin properly set and give this spiced plum jam that jammy texture we know and love. It also adds a little flavor too, so that’s always a plus.
Spices
A spiced plus jam isn’t complete without the spices of course. I use a combination of,
- Star anise
- Cardamom
- Cloves
You can also use,
- Cinnamon
- Nutmeg
- Ginger (just a touch)
- Black pepper (to make it a little spicy!)
Equipment used for this recipe
Large pot – I use a 5 qt pot for making caramel or jam. Great for any recipe that requires a large capacity pot.
Silicone spatula – A heat-resistant silicone spatula is great for stirring jam and to prevent the jam from sticking to the bottom of the pot.
Skimmer – I use this to skim the foam off the top of the jam mixture as it cooks.
Glass jars – I love these Le Parfait jars to store my jams and preserves. But if you have empty bottles from previously eaten jam jars, use those instead.
Tongs – Make it super easy to get the hot jars out of boiling water without burning your fingers! Plus, you don’t run the risk of these jars accidentally slipping through your fingers.
Instant-read thermometer
How to make plum jam without pectin
This spiced plum jam recipe doesn’t use any pectin. I don’t make jam often enough to buy pectin, so I almost always make jam without it. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin).
So this plum jam recipe is a no pectin, no peel plum jam that’s so easy to make and super delicious!
How to make spiced plum jam
Choosing the right plums
I use a mixture of black and Italian plum. But you can use any type of plum you like. I prefer black plum, but the Italian plum variety is known to be sweeter.
I like to choose ripe plums to make jam. And overripe? Even better! The natural sweetness and flavor of plums will be at their peak when nice and ripe.
I use a pairing knife to remove the pits from the plums. I cut the plums in half and pry the seed out using a teaspoon. Then I cut each half into 3 or 4 pieces and place them all in a large bowl.
How much sugar to add?
Once I’ve weighed the fruits (minus the pits!), I calculate how much sugar I need. The ratio I use for making jams is for every pound of fruit, I use 1 cup of sugar. This has worked for me in the past for fruit jams that I’ve made, like this grape jam recipe. So,
3 pounds of fruit = 3 cups of sugar (600 g)
3.5 pounds of fruit = 3 1/2 cups of sugar (700 g)
2.25 pounds of fruit = 2 1/4 cups of sugar (450 g)
Knowing this ratio makes the whole process of making jam easier. Even if I don’t have enough fruit, or too much fruit, I know how to adjust the sugar level to still get perfect results. This ratio also works well if you have a combination of fruits, or just want to make a small batch of jam. For this post, I had 4 pounds of plums to make the spiced plum jam.
Combine plums and sugar in the bowl. Add the spices and lemon juice as well. You can also add the grated green apple at this stage, or you can add the apple just before you start to cook the jam. I’ve tried both, and there isn’t a marked difference.
Letting the fruits chill overnight
Cover the bowl with plastic wrap and let the plums macerate overnight. This is a tip I picked up from Serious Eats. Allowing the fruits to soften overnight makes for an amazingly textured jam. Since the plums are soft, they break down easily in the jam, resulting in a smooth plum jam. Plus the spices are also given time to really infuse. It’s a win-win situation.
Cooking the plum jam
Add all of the plum + sugar mix into a large pot. Seriously. FIND A LARGE POT. The jam will splatter as it reduces, so using a large pot will keep the splatter mess to a minimum. Plus, a larger pot will cook this spiced plum jam faster (anything to get my hands on this kick ass jam sooner!).
Add the grated apple (in case you didn’t earlier), and start cooking the jam. I use a cooking thermometer to determine if the jam is at the right consistency. It’s foolproof, but you can also use frozen saucers/lids/spoons to do the jam test too (see below).
Cook the fruit over medium heat, and bring it to a boil. While cooking, remember to mash the fruits with a manual potato masher. When the jam is boiling, I keep a close eye on the mix. I stir it often to make sure it’s cooking evenly, and make sure it’s not cooking at too high of a heat. If the jam is bubbling violently, you may need to reduce the heat.
Peel or no peel?
This step is optional – If you have a food mill, you can use this instead of the potato masher. The added advantage is that the mill discards the skins for a smoother jam. Personally I don’t do this and that’s why this is a no peel plum jam. However, if you want to have a REALLY smooth jam (no chunky pieces), then you don’t want to skip this step. Use a food mill to pass the macerated fruits, so that the leftover peels can be discarded. I like my plum jam to be a little chunky, so I keep the peels.
This next step is optional too – skim the jam. As the jam boils, there will be yellow-ish foam rising to the top. If you have a skimmer, try to remove this foam that rises to the top. This results in a clearer looking jam. It doesn’t interfere with the flavor in any way, so you can just mix it in instead if you like.
How to check when the jam is done (jam test)
I used to test my jam with the freezer test/jam test. To do this, I place a scant teaspoon of the spiced plum jam on a frozen saucer, and freeze it for about 1 – 2 minutes, and then check the consistency. Run a finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, and is still jelly-like to the touch (not stiff), then it’s at the correct, jammy consistency.
For this plum jam recipe however, I used a cooking thermometer (or candy thermometer) instead. I check the temperature of the jam every few minutes after stirring the jam to diffuse the heat. When the temperature reaches 105°C (220°F), I remove the pot from the heat and let it cool down. I aim for a temperature between 220 – 223°F. This is the setting temperature of jam, and it’s never failed me.
It does take a while for the jam to reach this stage, so be patient. The water has to boil away and reduce the sugars for the jam to reach this temperature. If the jam is made in a large pot, where the jam mixture is shallow, it might be harder to gauge the temperature of the mixture as well.
How to store the jam
Sterilizing jam jars
While the jam is cooking, sterilize the jars. I’m not an avid canner, but when I make jam, I like to sterilize the bottles so I can keep the extra jars sealed for a longer time.
To do this, clean all jars with soapy water. Next, place the jars in a large pot and fill the pot with water, making sure the jars are also filled (keep them sideways in the pot, so they remained filled).
Heat this pot with the lids partially on, and allow the water to come to a simmer with the jars and lids fully submerged. After 5 – 10 minutes or so, the jars should be sterilized in the boiling water.
Keep the jars warm, until you’re ready to fill them with the hot jam. This is important because if you add hot jam to cooler jars that are at room temperature, the jars may crack (that’s from personal experience).
Filling the jars & storage
Add the hot jam into sterilized jars. Use oven mitts to keep your hands from burning because the jam is going to be pretty dang hot. Close the jars with the sterilized lids, but not too tightly, and allow the jars to cool down to room temperature. Once cooled down completely, they can be stored in the fridge or in your pantry for up to 3 months.
I promise this spiced plum jam is going to be your favorite, especially this time of year! 🙂
Pro tips for making plum jam (or other homemade jam recipes)
- Choose very ripe plums. Even overripe or slightly bruised ones. Basically, don’t be afraid to use plums that are usually rejected for consumption. The extra sugar in ripe/overripe plums is perfect for jam-making. It’s a great way to reduce food waste too.
- Macerate the plums overnight (up to 24 hours). This makes the plum flesh softer, which makes for a smoother plum jam as the fruits will cook faster. Plus the flavor of the spices is more prominent too.
- Place little glass bowls, saucers or spoons in the freezer overnight too. This will help with your jam test, so your jam will set correctly after cooking. Use a thermometer to check the temperature too if possible.
- Use a large pot. Bubbling hot jam spits as it cooks. So please take care to avoid burns. Using a large pot (preferably with tall sides), will minimize splatter.
- Sterilize jars. Especially if you’re making a large batch of jam. Sterilized and sealed jars will keep the jam fresh for a long time. Plus, you can give the extras to family and friends as gifts too. Use glass jars that can withstand high temperatures.
- Keep the jar really warm (hot, but can be handled) when pouring the hot jam in. If there’s a large enough temperature difference between the jam and jars, the jars may crack.
Serving suggestions
This plum jam can be used however you usually use jams! So it’s super versatile. Here are some of my favorite serving suggestions.
For breakfast or brunch – Spread it on toast (made with homemade bread!), or French croissants (like in the picture above), or crumpets.
Or serve it with yeasted waffles, French toast, or homemade pancakes (even sheet pan pancakes).
As an appetizer or snack– This plum jam tastes DELICIOUS with cheese too. So it makes for a fantastic appetizer, or a fruity jam on your cheese board. Use this spiced plus jam in appetizer ideas such as,
- Berry and cheese palmiers (plum and cheese palmiers)
- Mango relish with goat cheese dip (spiced plum and goat cheese)
- Cheesy thumbprint cookies (use spiced plum jam instead of tomato jam)
Desserts – This jam makes amazing desserts too.
- Swirl it into vanilla ice cream to make a spiced plum ice cream.
- Use this jam to make plum jam thumbprint cookies.
- Serve cream scones with this spiced plum jam.
- Make brioche tarts (replace the strawberries with this plum jam).
- Plum jam crumble bars (replace the rhubarb jam with this jam).
Frequently asked questions
Can I use frozen plum to make this jam?
You can absolutely do that! You can either freeze fresh plums to make this jam at a later date, OR make this jam with pre-frozen plums as well. The plums will break down more easily as they thaw, but it is absolutely possible.
Just mix the sugar with the frozen plums and let them thaw in the fridge as per the recipe. Then follow the recipe for the subsequent steps.
Do plums contain pectin?
Yes, they do. They contain a high amount of pectin, and that’s why we can easily make jam without additional pectin. The apple and lemon juice will help by adding a little extra pectin AND to lower the pH of the jam.
This will aid the pectin in the plums to activate and set as the water evaporates.
Do you remove skin from the plums?
I don’t! It is quite cumbersome to do this. However, as stated in the recipe, you can use a food mill to remove the skins if you choose to.
Can I use less sugar in the recipe?
There are a few things to consider if you want to do this.
Sugar plays an important role in making jam. So reducing the sugar amount will have an impact on the final product.
1) Sugar acts as a preservative. The less sugar you add, the shorter the shelf-life of the jam.
2) Sugar also helps to achieve the jammy texture in jam. If you lower the sugar, the texture of the jam will be less jammy as well. So to achieve the same texture, you will need to cook the jam longer to have the same sugar concentration in the jam. This will still make the jam almost as sweet (as the sugar concentration will be similar once cooked down further), and the yield will be much less.
However, there are recipes that use other ingredients to help with the setting ability of jam in the absence of sugar. Ingredients such as additional pectin, or chia seed jams, or freezer jams can help with adapting this recipe for a low sugar recipe. I definitely recommending following a jam recipe that is designed to be low sugar for accurate results!
Other jam recipes you may like
Other recipes that use overripe fruit
Recipes you can make with an excess amount of plums
This spiced plum jam is an AMAZING way to use excess plums.
But you can also make other desserts.
- Replace the strawberries with freshly sliced or diced plums to make plum brioche tarts.
- Plum galette – replace the peaches in this very popular peach galette!
- Plum cobbler – replace the peaches in this peach cobbler recipe to make a delicious plum cobbler.
- Sweet and spicy plum relish – Instead of a jam, why not make a relish? It’s perfect to use in so many savory applications such as this peach relish.
- Or make a refreshing plum shrub beverage. This sweet and sour drink is perfect for summer, and can use overripe plums too. Just replace the peaches in this peach and lavender shrub recipe.
Recipe
Spiced Plum Jam from fresh plums
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 1.5 kg black plums OR Italian plums, seeds removed. 3½ lbs. About 4 – 4.5 lbs whole plums)
- 700 g white sugar 3½ cups
- Pinch sea salt
- 30 – 45 mL lemon juice 2 – 3 tbsp
- 2 star anise
- ¼ tsp ground cardamom generous ¼ tsp
- ¼ tsp ground cloves generous ¼ tsp
- 200 g granny smith green apples 7 oz. Grated (1 – 2 green apples)
Instructions:
- Wash the plums well. To remove the seeds – first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.1.5 kg black plums
- Repeat with all the plums.
- Cut all the plums into 1 inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
- Add sugar, salt, lemon juice and spices into the bowl. Mix well.700 g white sugar, Pinch sea salt, 30 – 45 mL lemon juice, 2 star anise, ¼ tsp ground cardamom, ¼ tsp ground cloves
- Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
- When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.200 g granny smith green apples
- Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium – medium low, and cook until the fruits start to soften.
- MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
- Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
- Check the temperature of the plum jam every 10 – 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
- If you don’t have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you’ve cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
- Remove the pot from the heat.
- Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
- Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
- Allow the jars to cool to room temperature completely. Then label and store.
Recipe Notes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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