no pectin, low sugar, small batch plum jam

  • Author: mimi
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 2 cups of jam 1x
  • Category: Jams & Preserves
  • Method: Boil
  • Cuisine: Seasonal



  • 1 lb of fresh, in season plums, quartered and skins left on
  • 1 tablespoon of powdered sugar


  1. Quarter the plums but keep the skins on; just dispose of the pits. 
  2. In a medium size pot, bring the plums + their juices and 1 T of powdered sugar up to a boil, let it boil for 2 minutes, and then turn off the heat and let it come back to room temperature. 
  3. Check on the sweetness level. I like plum jam very tart, so didn’t add much sugar at all. If you want a little more sweetness, add another tablespoon of powdered sugar. 
  4. Repeat the bringing the plums to a boil process once more — then do a spoon test. If you dip a spoon into the jam and then drag your finger down the middle and the jam stays separated, then it’s ready.
  5. if it’s loose still, third time is the charm for getting the jam to the viscosity you want. Repeat the boil-and-cool a third time — be careful that it doesn’t burn, since more liquid has evaporated by this point. 
  6. Store in a jar!

Keywords: easy plum jam recipe, low sugar plum jam, no pectin plum jam