Plum Jam without added pectin


Quantity: 8 half-pints

Jar size: Half-pints or pints


2 quarts chopped tart plums (about 4 pounds)
6 cups sugar
1½ cup water
¼ cup lemon juice


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves.

3. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir constantly to prevent sticking or burning.

4. Pour hot jam into hot, sterile jars, leaving ¼ inch headspace.

5. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

 5 min

 10 min

 15 min

Source: National Center for Home Food Preservation