Plum Preserves

Marie Overton
Mar 21, 2022
2 min read

Updated: Feb 8

Sweet and a little bit tart, these old-fashioned Plum Preserves made with no pectin are simply fabulous. Remove the pits, simmer a pot on the stove, and you’ll have a couple of jars of beautiful, preserved fresh plums to enjoy throughout the year.

Plum Preserves manage to be sweet and tart at the same time. I love them for gifting since they are so pretty. This recipe is extra nice because it does not require the use of pectin. I use preserves as syrup because it is a nice smooth syrup with fruit in it. Plum Preserves is a great addition to pancakes, waffles, and as a topping for ice cream or bread.

Let us teach you how to make plum preserves without pectin.

Plum Preserves

Canning Plum Preserves

These directions and recipe make 5 half-pint jars.

pit plums

The first step is to wash and pit 5 cups of plums (about 2.5 pounds).

add sugar and optional butter

Next, I will place them in my large pot and mix the plums with 4 cups of sugar. Add 1/2 teaspoon of butter to reduce foaming. (Optional)

Place the pan on the stove and bring to a boil. Cook it to almost the gelling point. (220 degrees Fahrenheit at sea level, subtract 2 degrees for every 1000 feet above sea level.)

Fill your half-pint jars with plum preserves.

fill jars

Using a jar funnel, fill your hot jars leaving a 1/2 inch headspace.

Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.