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    Home » Condiments

    Apple Plum Jam Recipe (No Pectin)

    Published: Oct 9, 2022 · Modified: Aug 22, 2023 by Natasha Levai · This post may contain affiliate links · 3 Comments

    Jump to Recipe

    This delicious apple and plum jam is a great way to preserve the Fall fruits, especially if you have them in your backyard. I was able to preserve not only plums and apples but also elderberries and other fruits by making jam that will last us through winter!

    Plum and Apple Jam spread on a piece of bread close up.
    Jump to:
    • Tools You Might Need
    • Ingredients
    • How to Make Apple and Plum Jam
    • Expert Tips
    • FAQ
    • 📖 Recipe
    • 💬 Community

    Tools You Might Need

    - A jam funnel, helps to avoid extra mess!

    - A large thick-bottomed pot like a Dutch oven (if you get one, you can make so many more Dutch oven recipes!)

    - An immersion blender. I really like to blend my jam to avoid peeling the fruit!

    - A can lifter. You will burn your hands if you try to get the cans out of the water without a can lifter (ask me how I know that!)

    Ingredients

    ingredients for plum and apple jam
    You can use any ratio of plums to apples. More apples will yield tangier results.
    Apple plum jam on a piece of bread

    How to Make Apple and Plum Jam

    Step 1 – Sterilize jars

    Wash your jars and lids in soapy water and place the jars into an oven at 150C/300F for at least 20 minutes. Boil the lids in water for 10-20 minutes. I tried placing the lids into the oven along with the jars but some of the lids burnt as they had material in them that was not highly heatproof. From then on I started sterilizing the lids separately in a small saucepan with boiling water.

    TIP: use a larger pot for boiling the fruit as you will most likely need more space than you think. Make sure the pot has a thick bottom or stir continuously (and raise the heat gradually after the sugar is dissolved) to prevent burning.

    Step 2 – Prepare the fruit

    Get rid of the stones inside the plums and core the apples. You don’t need to peel either of them.

    Chopped plums and apples in a dutch oven.
    Use a heavy-bottomed large pot.

    Step 3 – Boil the Jam

    Place the plums, apples, water, and sugar into the pan and heat until the sugar is dissolved. The fruit will start letting out the juice and eventually will start simmering. Add the lemon juice and any spices of your choice (I really like this jam with cinnamon, cloves, some nutmeg, and ginger) and let simmer for at least 20 minutes. While the jam is boiling use a potato masher to break up the fruit.

    Mashing the fruit in the pot.

    You don’t need to cover the pot with a lid! After the jam is done boiling use a stick blender to break up the rest of the chunks along with the skins. You can also utilize a countertop blender, just make sure to blend in batches. Also, close the hole on the top to prevent the jam from going onto your kitchen walls!

    TIP: for thicker jam skip the water.

    Step 4 – Jar the jam

    Scoop the jam into warm sterilized jars, screw the lids on tightly, and place the jams into a large pot with water (make sure the water covers the jars completely). Bring to a rolling boil and process the cans for 15-20 minutes. This processing is called a water bath and is used to prevent dangerous bacteria from growing on the inside of the jars.

    Water bath canning apple plum jam.
    Make sure the water covers the jars completely.

    TIP: make sure to let the jars set in the hot water with the lid off for 5 minutes before taking them out of the water bath.

    Plum and Apple jam on a spoon close up.

    Expert Tips

    - Make sure the jars are still hot when you scoop the jam into them as combining hot jam with cold jars can cause the glass to crack.

    - Keep the jars in the hot water after the water bath for about 5 minutes. Turn off the heat and take off the lid while letting the jars sit. This will prevent the temperature shock as you take the jars out.

    - Use water bath processing for extra protection. It is true that people canned jam without any water bath for generations but there is a risk of deadly bacteria growth if you don’t process your jars in that way.

    - Make sure to cut out any parts of the fruit that are starting to brown or rot.

    - Use a blender to break up the skins before scooping the jam into the jars.

    - Keep the jars in a cool and dark place to prevent spoiling!

    If you liked this jam recipe, you might also like my collection of elderberry desserts!

    FAQ

    Do You Remove Skins from Plums before Making Jam?

    No. You don’t need to remove the skins as they will blend beautifully if you use a stick blender to break up the bigger chunks in the jam. I am not a fan of big chunks of plum in jams as skins make it hard to eat it bit by bit, so I use a blender to ensure a smooth texture.

    What Type of Plums Make the Best Jam?

    The main thing is for your plums to be ripe. You want to make sure you cut out any part that is starting to brown and go bad but the riper the better!

    Why is My Jam Too Runny?

    Runny jam means there is not enough pectin or not enough sugar. Adding slightly unripe apples to the jam helps it thicken! If you don’t use apples then add more sugar.

    Should You Constantly Stir Jam?

    If you are using a thick-bottomed saucepan like a dutch oven then you just need to make sure the sugar dissolves. Then you can just stir from time to time. However, if you are using a thin-bottomed pan you have to stir continuously to make sure nothing burns.
    I did burn my last batch of apple jam just because I had so many that I decided to use the biggest pot I had and it did not have a thick bottom. Needless to say, the black layer of burnt apples and sugar broke apart into little pieces which penetrated the jam all through. You still can see the little black dots in the jars of my apple jam!

    How Long Will Homemade Jam Last?

    It totally depends on your method of making it. If you add more sugar you will ensure better durability. If you can your jam and make sure the jars are sterilized then you prolong the shelf life of the jam.
    The water bath is a debatable question since many people don’t use this step but if you do process the jars in a water bath it will take the safety one level forward. So, if you follow all the safety steps your jam should definitely last you at least a year and potentially a few years. However, the flavor will be best in the first 12-18 months!

    Can You Scoop Mould Off the Top of the Jam?

    Generally, I would be very cautious about moldy foods. To be on the safe side I would rather throw away jam that is covered in mold, yet, there are sources claiming that it is totally fine to eat what is beneath a moldy layer.

    Is the Weight of the Fruit With Or Without Seeds?

    Without! First, I pitted the plums and got rid of the cores of the apples, and then weighed the fruit.

    Did you like this apple plum jam recipe? Please, leave a 5-star rating in the recipe card below! And if you REALLY liked this recipe, consider supporting it by buying me a coffee! 🙂 Thank you and have a great day!

    📖 Recipe

    Plum and Apple jam on a spoon close up.

    Apple Plum Jam without Pectin

    Natasha Levai
    This jam is a great way to preserve the Fall fruit! Keeps for years if properly canned.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Water Bath 20 minutes mins
    Total Time 1 hour hr
    Course Jam
    Cuisine International
    Servings 4 jars
    Calories 179 kcal

    Equipment

    • 1 large pot (dutch oven is a good option)
    • 4 jars (I am not using mason jars but rather just the jars I have from other canned products)
    • 1 cutting board
    • 1 knife

    Ingredients
      

    • 1200 grams (2.6 lbs) apples after chopping
    • 1000 grams (2.2 lbs) plums after pitting
    • 1 lemon
    • 500 grams (2.5 cups) sugar add more for better thickening and preservation if prefer
    • 200 ml (¾ cup) water omit if you want a thicker jam

    Instructions
     

    • Wash your jars and lids in soapy water and place the jars into an oven at 150C/300F for at least 20 minutes. Boil the lids in water for 10-20 minutes. I tried placing the lids into the oven along with the jars but some of the lids burnt as they had material in them that was not highly heatproof. From then on I started sterilizing the lids separately in a small saucepan with boiling water.
    • Get rid of the stones inside the plums and core the apples. You don’t need to peel either of them.
    • Place the plums, apples, water, and sugar into the pan and heat until the sugar is dissolved. The fruit will start letting out the juice and eventually will start simmering. Add the lemon juice and any spices of your choice (I really like this jam with cinnamon, cloves, some nutmeg, and ginger) and let simmer for at least 20 minutes. While the jam is boiling use a potato masher to break up the fruit.
    • You don’t need to cover the pot with a lid! After the jam is done boiling use a stick blender to break up the rest of the chunks along with the skins. You can also utilize a countertop blender, just make sure to blend in batches. Also, close the hole on the top to prevent the jam from going onto your kitchen walls!
    • Scoop the jam into warm sterilized jars, screw the lids on tightly, and place the jams into a large pot with water (make sure the water covers the jars completely). Bring to a rolling boil and process the cans for 15-20 minutes. This processing is called a water bath and is used to prevent dangerous bacteria from growing on the inside of the jars.

    Notes

    - Make sure the jars are still hot when you scoop the jam into them as combining hot jam with cold jars can cause the glass to crack.
    - Keep the jars in the hot water after the water bath for about 5 minutes. Turn off the heat and take off the lid while letting the jars sit. This will prevent the temperature shock as you take the jars out.
    - Use water bath processing for extra protection. It is true that people canned jam without any water bath for generations but there is a risk of deadly bacteria growth if you don’t process your jars in that way.
    - Make sure to cut out any parts of the fruit that are starting to brown or rot.
    - Use a blender to break up the skins before scooping the jam into the jars.
    - Keep the jars in a cool and dark place to prevent spoiling!

    Nutrition

    Serving: 2tablespoonCalories: 179kcalCarbohydrates: 47.5gProtein: 0.6gFat: 0.4gSodium: 2mgPotassium: 199mgFiber: 3.7gSugar: 42.5gCalcium: 1mgIron: 1mg
    Keyword Apple Plum Jam, Spiced Apple and Plum Jam
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mariann says

      October 25, 2022 at 7:01 pm

      5 stars
      Looks great!

      Reply
    2. Carol says

      September 15, 2023 at 10:12 pm

      Do you use reused lids on jars as I see in the photo?

      Reply
      • Natasha Levai says

        September 16, 2023 at 9:43 am

        Oh yes! We don't buy new lids on this side of the world to make jam. These lids don't get damaged as they are very sturdy. When it comes to mason jar lids, those bend sometimes after opening which ruins them!

        Reply

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    Hi, I'm Natasha! My gluten-free adventure began when I met my amazing husband, who has celiac. From that moment on, I've been happily baking gluten-free goodies almost every day. I can't wait to spread the love and share my tips and recipes with all of you!

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