Plum Freezer Jam

I love this Plum Freezer Jam because it captures the bright, fresh flavor of ripe plums without the long cooking time of traditional jam. I make it when plums are at their peak, and it’s one of my favorite ways to preserve summer fruit with minimal effort.

Why You’ll Love This Recipe

I like this recipe because it’s quick, approachable, and doesn’t require any canning equipment. I put everything together in a short amount of time, and the jam keeps its fresh plum taste instead of a cooked-down flavor. I also enjoy how flexible it is, since I can adjust the sweetness depending on how ripe my plums are.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh ripe plums, washed, pitted, and finely chopped
granulated sugar
fruit pectin made for freezer jam
fresh lemon juice
water

Directions

I start by chopping the plums very finely and measuring them carefully into a large bowl. I add the lemon juice and stir it in well. In a separate bowl, I mix the sugar and pectin together so the pectin distributes evenly. I slowly stir the sugar mixture into the plums and keep stirring for a few minutes until the sugar begins to dissolve.

In a small saucepan, I heat the water just until it’s warm, then pour it into the plum mixture while stirring constantly. I continue stirring for a few more minutes until the mixture thickens slightly. I spoon the jam into clean freezer-safe jars, leaving a little space at the top, then let them sit at room temperature until set before transferring them to the freezer.

Servings and timing

I usually get about 5 to 6 half-pint jars from this recipe. I plan around 25 minutes of prep time and about 10 minutes of resting time for the jam to begin setting. I like how fast the whole process is compared to cooked jam.

Variations

I sometimes add a pinch of cinnamon or cardamom for a warm spice note. When I want a deeper flavor, I mix in a small amount of vanilla extract. I’ve also made this with a mix of plums and berries, which gives the jam a slightly different color and taste.

storage/reheating

I store this jam in the freezer, where it keeps well for up to a year. Once I open a jar, I keep it in the refrigerator and use it within three weeks. I don’t reheat freezer jam; I just let it soften naturally when spreading.

FAQs

Can I reduce the sugar in this recipe?

I can reduce the sugar slightly, but I keep in mind that the jam may be softer and less stable if I cut too much.

Do I need to peel the plums?

I don’t peel them because the skins add color and flavor, and they soften nicely in the jam.

How long does it take for freezer jam to set?

I usually see it begin to set within a few hours, but I let it rest overnight for the best texture.

Can I use frozen plums?

I can use frozen plums as long as I thaw them completely and drain excess liquid before chopping.

Why is my jam runny?

I’ve noticed this can happen if the fruit wasn’t measured accurately or if the sugar was reduced too much.

Conclusion

I keep coming back to this Plum Freezer Jam because it’s simple, fresh-tasting, and incredibly satisfying to make. I like knowing I can enjoy the flavor of ripe plums long after the season ends, all with a recipe that fits easily into my day.

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