Easy Plum Jam
This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. It is a simple recipe that lets the flavor of the plums shine through. The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. Directions for canning the plum jam are also included.
This simple and easy plum jam is made without pectin. Not that there is anything wrong with pectin, I just prefer the pure flavor of the fruit. Adding pectin would give the jam a bit more ‘gel’ to it, but in general, I rarely use it, preferring ‘no pectin’ jams, jellies, and preserves.
So, what is the difference between jams, jellies, and preserves? Jellies are typically a clear spread made from the juice of fruit. Typically the solids are removed by straining through a fine mesh colander or muslin. Jams are spreads that will contain pieces of fruit, either as small chunks, pureed or mashed. Jams are also typically a bit looser and more spoonable than firm jellies. Lastly, preserves will be ‘chunkier’ than jams or jellies as they typically container larger pieces, or even whole pieces, of fruit. Preserves are also the least gelled of the three.
For more information on this plum jam and my favorite canning tools, pop over to the blog. And, check out this recipe for spiced golden plum jam and this one for fig conserve.
Easy Plum Jam
Recipe details
- 5 Cups
- Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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