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Plum Preserves

Updated: Oct 19, 2023

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.

3 Half-Pint Jars of Plum Preserves in front of a basket of Plums.

Plum Preserves

Canning Plum Preserves

These directions and recipe make 5 half-pint jars.

Pit plums.

pit plums

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

Add sugar and optional butter to your pitted plums.

add sugar and optional butter

Next, we will place them in our jam 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 for 15 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.

Altitude Chart - Water Bath Canning

Altitude Chart – Water Bath Canning

If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at our canning basics videos.


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