No Pectin Plum Jam

Scenario: You are having way too much fun at the farmer market and you come home with 30 pounds of fruit and forget that you don’t have any pectin in the pantry! Answer: No Pectin Jam! Otherwise known as the way jam was originally made.


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Apricot, plum and vanilla peach jams

Plum Jam

15 pounds red plums, destoned

1/4 cup lemon juice

4 cups sugar

Place the plum halves, sugar and lemon juice in a heavy bottomed pot, a dutch oven works well, but if you have a pot that is specifically designed for jams like this one please use it you won’t be sorry.  Allow the plums to soak for about an hour, then begin your cooking process.

This is a slow process you will be bringing this up to a boil 4 separate times!  Stirring through this is mandatory you don’t want scorching on the bottom of your pot. Then allow it to cool down each time to room temperature.  This method allows you not to add pectin and get the beautiful thick consistency that you want for a jam.  It also doesn’t give you the rubbery consistancy that you can sometimes get from a commercial pectin.

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Sugar, lemon juice and plums, you can’t get any simpler.

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Red Plum Jam

You now have a beautiful thick jam! if you don’t go ahead and heat and cool it an additional go round.  The jam can now be canned in sterilized glass jars or frozen in plastic containers. I used this method for peaches, plums and apricots and they all turned out great!

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