Easy Plum Jam with Home Sourced Pectin
 
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A delicious low sugar plum jam with a diy pectin ~ so easy, quick and tasty, you'll be making a fresh batch every week!
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Serves: 8 oz // 225g of jam
Ingredients
  • ❀ 16 oz (450g) -- that's about 2 rounded cups -- ripe organic plums (tart or sweet variety is fine but plums should have some give when gently squeezed, cut flesh away from pit (keep skin on) and chop relatively small (see photo)
  • ❀ 1 Tbsp fresh lemon juice
  • ❀ 20-25 lemon seeds (for pectin)
  • ❀ 1 star anise
  • ❀ 2-3 Tbsp pure maple syrup, adjust depending on sweetness level of your plums
  • ❀ 1 small piece of cheesecloth to wrap the lemon seeds (see photo)
  • ❀ 1 x 8 oz (225 g) lidded jar or 2 x 4 oz (113 g) jars ~ make sure your jars/lids are clean (running them through the dishwasher beforehand is helpful) ~ since this recipe is intended for the fridge or freezer, you will not need to do the full canning process to make it shelf-stable.
Instructions
  1. Place chopped plums, lemon juice, maple syrup, star anise, and lemon seeds wrapped in cheesecloth (i just tie a little knot) in a saucepan on the stove -- bring the mixture to a boil and then reduce to an active simmer (should still be boiling just not as intense as full boil) for about 15-20 minutes* until the fruit has broken down (you will still see little chunks) ~ the texture should thicken somewhat as it reduces and become jammy -- ie: when you run a spatula through the center of the jam in the saucepan you should see a separation (see photo). Stir the fruit mixture during cooking time to prevent sticking to the bottom (or getting too hot that you risk burning the fruit), you can also help the fruit break down with wood spatula. It typically takes 15 minutes to get to the jammy stage but if you're working with very juicy (high water content) plums, it may take slightly longer for the fruit to reduce.
  2. If you prefer fewer/smaller chunks of plum, you can use a potato masher (or back of a fork type thing) to break down the fruit further.
  3. Remove the saucepan from heat and allow it to sit undisturbed for a few minutes before removing cheesecloth pouch and star anise (smells sooo good).
  4. Once your jam is cool enough to handle, carefully transfer it into your clean jar/s.
  5. Allow the jam to fully cool before placing the lid/s on the jar/s and storing in the fridge or freezer.
  6. This jam will last upwards of 10+ days in the fridge and 3 months (or longer) in the freezer -- make sure your jam is well sealed to prolong life.
  7. enjoy ❥
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2023/07/15-minute-plum-jam-low-sugar-diy-pectin.html