Quick & Easy Plum Jam (low sugar/DIY pectin)

oh hello stone fruit season ❥

today i’m featuring a quick small batch plum jam (with a diy pectin) that tastes every bit as good as traditional jam ~ with minimal sugar and even less fuss, you’ll love having this one up your sleeve to whip up in no time this summer.

key features of this jam ~

• quick & easy — 15 minute cook time!
• minimal heartache — no laborious canning process//fancy equipment required
• small batch ~ the recipe produces 1 cup of jam ~ low commitment :) & your jam is so fresh
• low sugar ~ a touch of maple syrup
• no commercial pectin ~ we’re sourcing directly from the fruit
• freezer friendly ~ option to freeze or put half in the fridge and save half for later (love those 4 oz jam jars)
• yummy ~ don’t let the quickness of the preparation fool you, this jam tastes every bit as good (better imho) as the traditional kind with a beautiful vibrant color and freshness

what you’ll need to make this jam ~

• juicy ripe plums (16 oz//450g — that’s about 2 rounded ‘American’ cups)
• lemon juice (1 Tbsp)
• lemon seeds (20 or so — an important source of pectin!)
• maple syrup (2-3 Tbsp depending on the sweetness of your fruit)
• star anise (although theoretically optional i want to argue for its necessity … so much flavor from 1 little spice ~ it will transform the whole batch, so go poach from your neighbor if you need to)
• a small piece of cheesecloth to wrap the lemon pits (so you don’t have to dig them out of the jam)
• 1 x 8 oz//250g  storage bottle (or 2 x 4 oz) with a lid ~ like a mason jar or a recycled jam jar

what’s the deal with pectin …

Pectin (a plant based soluble fiber that acts as a thickener) & sugar play key roles in preserving traditional jam — without sufficient amounts, your jam won’t typically set.  Since I prefer to let the natural sweetness of the fruit be the focal point, I’ve experimented with pectins like Pomona’s that are specifically formulated to help set low sugar preserves.

I went a step further with this recipe and researched pectin sources from our own gardens/homes that might allow us to keep sugar levels low while skipping commercial pectin altogether.  

Plums, and stone fruit generally, contain a good amount of pectin to begin with ~ we then build on that foundation by adding another natural source, lemon, and notably lemon seeds, to get the desired jelling effect.  It works like a charm ~ the combination of elements allows us to keep the sugar levels low while bypassing the need for commercial pectin.

since this jam is intended for the fridge or freezer and not the shelf, you’ll get to skip the traditional multi-step canning process and move right to slather mode

tips & notes ~

• I recommend weighing your fruit to get the ratios right and avoid disappointment (i have a very basic, aka inexpensive, scale ~ still works great).
• The sweetness of your jam is dependent on the sweetness of your plums – ripeness and variety (sweet vs. tart) will play into this.
• Keep the skin on ~ the skin of the plum contributes color, flavor and pectin to the jam and …. most amazingly, it dissolves as the fruit cooks – it’s the greatest trick – you won’t even know it’s there!
• If you are unfamiliar, star anise has an aroma and distinct flavor that is sweet and warm and pairs beautifully with stone fruit ~ some liken the taste to licorice but i find that a bit misleading because it’s so much more interesting and nuanced.
• Be sure to use clean jars and lids (running them through the dishwasher – ie: high heat – prior is a good idea).

Anyone else having a cottage cheese moment? (feel like I’m back in the 70s ❀🛼☮)

cottage cheese, vanilla yogurt, plum jam and walnuts for breakfast ~ summer lovin’

5.0 from 1 reviews

Easy Plum Jam with Home Sourced Pectin

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

A delicious low sugar plum jam with a diy pectin ~ so easy, quick and tasty, you'll be making a fresh batch every week!

Author: kelly

Serves: 8 oz // 225g of jam

Ingredients

• ❀ 16 oz (450g) -- that's about 2 rounded cups -- ripe organic plums (tart or sweet variety is fine but plums should have some give when gently squeezed, cut flesh away from pit (keep skin on) and chop relatively small (see photo)
• ❀ 1 Tbsp fresh lemon juice
• ❀ 20-25 lemon seeds (for pectin)
• ❀ 1 star anise
• ❀ 2-3 Tbsp pure maple syrup, adjust depending on sweetness level of your plums
• ❀ 1 small piece of cheesecloth to wrap the lemon seeds (see photo)
• ❀ 1 x 8 oz (225 g) lidded jar or 2 x 4 oz (113 g) jars ~ make sure your jars/lids are clean (running them through the dishwasher beforehand is helpful) ~ since this recipe is intended for the fridge or freezer, you will not need to do the full canning process to make it shelf-stable.

Instructions

1. Place chopped plums, lemon juice, maple syrup, star anise, and lemon seeds wrapped in cheesecloth (i just tie a little knot) in a saucepan on the stove -- bring the mixture to a boil and then reduce to an active simmer (should still be boiling just not as intense as full boil) for about 15-20 minutes* until the fruit has broken down (you will still see little chunks) ~ the texture should thicken somewhat as it reduces and become jammy -- ie: when you run a spatula through the center of the jam in the saucepan you should see a separation (see photo). Stir the fruit mixture during cooking time to prevent sticking to the bottom (or getting too hot that you risk burning the fruit), you can also help the fruit break down with wood spatula. It typically takes 15 minutes to get to the jammy stage but if you're working with very juicy (high water content) plums, it may take slightly longer for the fruit to reduce.
2. If you prefer fewer/smaller chunks of plum, you can use a potato masher (or back of a fork type thing) to break down the fruit further.
3. Remove the saucepan from heat and allow it to sit undisturbed for a few minutes before removing cheesecloth pouch and star anise (smells sooo good).
4. Once your jam is cool enough to handle, carefully transfer it into your clean jar/s.
5. Allow the jam to fully cool before placing the lid/s on the jar/s and storing in the fridge or freezer.
6. This jam will last upwards of 10+ days in the fridge and 3 months (or longer) in the freezer -- make sure your jam is well sealed to prolong life.
7. enjoy ❥

3.5.3251