- 1 lb of fresh, in season plums, quartered and skins left on
- 1 tablespoon of powdered sugar
- Quarter the plums but keep the skins on; just dispose of the pits.
- 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.
- 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.
- 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.
- 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.
- Store in a jar!
Keywords: easy plum jam recipe, low sugar plum jam, no pectin plum jam