Easiest Sugar Plum Jam Recipe – No Pectin, Just Sugar & Plums!

I’ve never tried sugar plum candies, but this festive sugar plum jam sure tastes sweet as candy—in spreadable form! Plums are in season in fall, making for naturally-sweeter, extra delicious plum jam. I love the hint of tang, vibrant color, and that I only need 2 ingredients to make it!

Honestly, I’m a huge fan of plums in their whole fruit form because I love their super-sweet yet subtly-tart flavor. They are higher in natural sugars than some other fruits, yet plums are rich in fiber and still low on the glycemic index, so they don’t cause large blood sugar spikes!

Unfortunately, plum jam isn’t the most common option available in grocery stores. Which is a bummer because it’s just as delicious (if not MORE delicious) than any grape or strawberry jam! Seriously, this sugar plum jam recipe became my new favorite the moment I tasted it.

It’s sweet, tangy, and totally smooth—and I even left the skins on my plums! Plus, that gorgeous pink color looks especially lovely packaged into jars for DIY Christmas gifts. Spread it on toast, or pair with my pumpkin spice peanut butter for a festive PB & plum jam sandwich!

Sugar Plum Jam Recipe, How to make plum jam, plum jam without pectin, plum jam no pectin

How to Make Plum Jam without Pectin

Typically, fruit jam recipes involve pectin—a type of fiber that occurs naturally in fruits. Or, you can also buy commercial pectin to add into jam recipes to help them gel. Personally, I don’t like to mess with it, so I went about making my plum jam without pectin!

Some fruits are higher in pectin than others and work better in no pectin jam recipes. Luckily, plums are one of those high-pectin fruits! And, leaving the skins on when you make this recipe is actually a smart idea, since most of the pectin resides in the fruits’ skins.

So, to make plum jam without pectin, simply slice up your plums—skins and all. Toss them into a pot (with NO heat), sprinkle them with sugar, and allow them to sit for about an hour. Trust me, giving your plums time to macerate is worth it for the increased sweetness and flavor!

After macerating, you can then turn on the heat, bring the pot to a boil, and simmer on low for 45-60 minutes. Finally, give the soft, fragrant, simmered plums a good mash until your jam is as chunky or smooth as you like! Bada-bing, bada-boom—plum jam, no pectin, so much deliciousness.

Sugar Plum Jam Recipe, How to make plum jam, plum jam without pectin, plum jam no pectin

To Make Low Sugar Plum Jam:

If you’re watching your sugar intake, you can adapt this plum jam recipe to suit your needs. For a totally sugar free jam, you can substitute the sugar for stevia instead!

It will taste a bit different than the classic sugar plum jam, but still perfectly scrumptious. And, the texture may change slightly since sugar helps the natural pectin in the fruit to gel.

Or, meet in the middle and make a low sugar version by using ½ cup of sugar and ½ cup of stevia!

Find healthy holiday and seasonal recipes galore…

In my 150+ Healthy Holiday Recipes eBook!

Sugar Plum Jam Recipe, How to make plum jam, plum jam without pectin, plum jam no pectin

Sugar Plum Jam without Pectin

A deliciously easy no-pectin plum jam recipe with only 2 ingredients: fresh plums & sugar!
4.73 stars (11 ratings)


  • 2 lbs plums, ~12 medium-sized, or ~6 cups pitted & sliced
  • 1 cup sugar or sweetener of choice


  • Slice plums and remove the pits. (You can leave the skins on!)
  • Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. Allow to sit and macerate for about 30 minutes to an hour. (This will make your jam sweeter and more flavorful!)
  • After macerating, turn on heat and bring pot to a boil. Turn heat down and allow to simmer for 45 minutes to an hour, stirring occasionally.
  • Mash plums to desired consistency, until jam is as smooth or chunky as you like.
  • Transfer to jars and store in the fridge up to 3-4 weeks, or top mason jars with festive cupcake liners for homemade holiday gifts! Or, use a sterilized canning process and store 2-3 months.
  • To freeze, store the cooled jam in airtight containers (like mason jars), leaving about 1/2-inch of free space at the top of each container in case the jam expands during freezing. Lasts about a year stored in the freezer. (You can also store in plastic freezer bags if desired!)
  • Yields ~4 cups homemade plum jam.


Doubling the recipe:

  • I do not recommend doubling this no-pectin jam recipe because it will change the ratio of liquid to pectin in the batch.
  • This means your jam is more likely to turn out runny, or you’ll need to reduce it for much longer to get it to thicken.
  • For best results, work with only 6 cups of fresh plums (or 4 cups of jam) at a time.

Making this recipe with different fruits:

  • If you decide to make this jam with berries (or any other low-pectin fruits), a member of this community has recommended using more sugar than listed in this recipe.
  • Since berries have less natural pectin than plums, you may need to use 2 to 3 times as much sugar for 2 lbs of berries. (We have yet to try this personally so we can’t speak to the exact amount.)


  • Per 2 Tbsp plum jam made with stevia, yields 32 servings (~4 cups):
    14 calories | 0g fat | 10g carbs | 0g fiber | 3g sugars | 0g protein
Nutrition provided below for 2 Tbsp plum jam made with sugar.
Serving: 2Tbsp, Calories: 37kcal, Carbohydrates: 10g, Sugar: 9g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!