Dried Prune Jam Recipe

Here’s a 2-ingredient dried prune jam recipe that’s made without pectin and without sugar! Perfectly spreadable, naturally sweet, and ready in 30 minutes. Homemade jam doesn’t get much simpler than this! Learn how to make jam from dried prunes and water. (Or, try my 2-ingredient no pectin plum jam made with fresh plums!)

Often, homemade jam recipes can be intimidating—between choosing the fruits and working with pectin and home canning. But making jam at home doesn’t need to be complicated! This simplified jam is made from dried fruit, and it requires no sugar or pectin. Plus, if you use the jam within a week or 2, there’s no need for home canning (unless you want to, of course).

To make this no pectin prune jam recipe, you just need some quality dried prunes, a bit of water, and a pot over the stove. Cook over low heat for about 30 minutes, monitoring and stirring regularly, and you’ll have a deliciously gelled jam—without any added sugars! Perfect for spreading onto toast, crackers, or enjoying with cheese as part of a DIY charcuterie board.

What is the difference between a plum and a prune?

A plum is a fresh fruit with a purple or reddish color and a pit in the middle. A prune is just a dried plum with the pit removed. Because they’re dried, prunes are darker and wrinkled in appearance compared to plums. However, not all prunes look or taste the same. Personally, my favorite are Sunsweet Amaz!n™ prunes—they’re the juiciest and most flavorful!

How do you use dried prunes?

You can enjoy prunes in loads of ways—on top of oatmeal or chia pudding, added into breakfast smoothies, in brownies or energy bites, or as a nutritious snack all on their own. With their natural sweetness, rich fiber content, and chewy texture, they’re perfect for this 2-ingredient prune jam recipe! Plus, you can keep prunes stocked in your pantry without worrying about them spoiling like fresh fruits.

How to Make Jam from Dried Prunes

Making homemade prune jam from dried prunes is as simple as heat, mash, and season to taste! Due to the natural sugar, fiber, and pectin content of prunes, they’re an ideal candidate for a sugar free no pectin jam. Of course, you’re welcome to add sugar for flavor if preferred—or add a dash of salt, cinnamon, or any seasoning you like!

• Heat water and prunes in a saucepan over low heat for 20-30 minutes, stirring regularly and mashing the prunes gradually. (Add additional water as needed.)
• When the dried prune jam has a jelly consistency, turn off the heat and season to taste with cinnamon. (And/or salt or sugar.)
• Enjoy spread onto toast, on fruit and nut crackers, in thumbprint cookies, served as part of a cheese and charcuterie board, or however you like!
• Store in an airtight jar or container with a lid. Lasts 1-2 weeks in the fridge.

Watch how to make this 2-ingredient prune jam in my DIY Charcuterie Boards video!