Damson Plum Jam Recipe No Pectin
Homemade damson plum jam without pectin.
- Author: Zerrin & Yusuf
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 jars (250ml) 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Turkish
- 2 lbs/1 kilo plums (we use damson plums)
- 1,5 lbs/650g sugar
- 1 teaspoon butter
- 2 tablespoon lemon juice
- Cut the plums in four or eight depending on how chunky you like your jam. Remove the stones. Put the plum slices in a large pot.
- Pour sugar over the slices. Let them sit covered for 7-8 hours or overnight so that they release their juice.
- Place the pot over medium heat and cook uncovered, stirring occasionally with a wooden spoon. When it is hot enough, add in butter before it starts to boil. Bring it to a full rolling boil and reduce the heat. Let it simmer for about 30 minutes, again stirring occasionally. If you see any foams, skim it with a spoon.
- Now check the consistency of the jam: Drop a little jam into very cold water in a glass. If it doesn’t get mixed with water and reaches the bottom of the glass, it has the right consistency.
- Add in lemon juice now and let it simmer for another 5 minutes.
- If you are planning to keep it for a long time: Transfer the hot jam in sterilized hot jars using a ladle and a funnel. Screw on the lid. Turn the jar upside down and let it sit until it cools completely. Store it in a dark place for months.
- If you are planning to consume it in a short time: Let the jam in the pot cool completely. Then put it in a jar and keep it covered. It is better to consume it within 1-2 weeks.
- We don’t peel the plums, just cut them into thick slices. We keep it chunky. If you want, you can mash some of it with a potato masher or food mill when it is simmering.
- If you don’t want to wait for 7-8 hours or overnight, pour ¼ cup of water over plum slices and sugar. Bring it to a simmer over medium-low heat, stirring occasionally.
- It might be easier to use a wooden spoon when stirring the simmering jam in the pot. Metal spoon gets hot when stirring the jam and might burn your hand.
- To sterilize the jars: Heat the oven at 275F/140C. Wash your jars in soapy water. Rinse them very well and place on a parchment paper lined baking sheet without drying. Put them in the oven and heat for 20 minutes. Meanwhile, sterilize the lids in boiling water for 20 minutes and drain.
- Don’t pour hot jam into cold jars. It might cause the jar to crack.
- After heating the jars in the oven, you can turn it off and let your jars sit in the oven with the door closed until your jam is ready.
- Be careful when pouring the hot jam into hot jars. You can use oven gloves or kitchen towel to hold the hot jars.
- Using small jars is better. Keep it in the refrigerator once opened.
- Make sure you use a dry spoon when taking out some jam from the jar. If it is wet, your jam will go bad in a short time.
- Makes 4-5x250ml (8.5 oz) jars
- Serving Size: 1 jar
- Calories: 3004
- Sugar: 549.3 g
- Sodium: 15.6 mg
- Fat: 74 g
- Carbohydrates: 589 g
- Protein: 36.6 g
- Cholesterol: 0 mg
Keywords: plum jam, damson jam, plum jam without pectin