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If you’ve got a bundle of fresh, juicy plums and want a simple way to preserve their flavor, homemade plum freezer jam is the answer! I have been known (annually, at this point it’s an annual tradition) to go to an apple orchard that also has pick your own plums, get SO EXCITED to pick plums, pick way too many, and then come home and realize that everyone in my family hates eating plums because of the messy juiciness and the dang pit.

Enter – plum freezer jam. It eliminates all the things my family hates about plums and we gobble it right up. This recipe comes together so quickly with that perfect jam taste and texture—sweet, spreadable, and bursting with tangy sweet plum goodness. Best of all, it requires no canning equipment and keeps beautifully in the freezer.

Why Make Freezer Jam?

Freezer jam is one of the easiest jams to make because you don’t need to sterilize jars or process them in a canner. Instead, you simply prepare the fruit, cook the pectin mixture, stir everything together, and pour into containers. Once set, the jam can be refrigerated or frozen for long term storage.

I recently decided to give regular jam a chance again and let me tell you… freezer jam is about 1000x easier, quicker, less stressful, and tastier. Although it’s possible the taste is exactly the same but the fact that I don’t have to stress about having a cold plate in my freezer in order to do a drop test and see if my jam is ready to be canned after burning my hand stirring it on the stove for what feels like HOURS? 1000% tastier, I’m telling you.

Will All Plum Jam Turn Red?

One of the fun surprises of making plum jam is watching the color transform as the fruit cooks with sugar and pectin. Many people, (myself included) wonder if all plum jam will turn that deep ruby-red color, even when starting with light-fleshed plums.

The answer is: it depends on the variety of plums you use.

Dark-skinned plums (like Black Amber, Friar, or Elephant Heart) often produce a rich red or purple jam because the pigments from the skin tint the fruit mixture as it cooks. Even if the flesh is pale, the skin brings out that deep color.
Light-skinned plums (like yellow or green plums) may result in a golden, amber, or even orange-colored jam. These won’t darken to red but are just as sweet and delicious.
If you prefer a deeper red color when using lighter plums, you can leave more of the skins on, or mix a few dark plums into the batch for extra color (just grab one or two dark plums at the grocery store and throw them in with the batch).

I grew up with dark skinned plums and so the dark color of the jam was a given. When I started picking from said orchard above, I was surprised to find that the flesh was much, much, lighter and more golden. I was pleasantly surprised by the magic of heat + sugar + time that turned my plums to a darker amber color, but it definitely wasn’t the dark color I was used to. My concerns were mitigated as soon as I tasted the jam though – still that sticky sweet plum jam flavor!

Ingredients

3 cups prepared fruit (about 2 lbs. fully ripe plums)
3/4 cup water, divided
5-1/2 cups sugar
1 box Sure-Jell Original Premium Fruit Pectin

Step-by-Step Instructions

1. Prepare the Plums

Wash, pit, and finely chop the plums. You can leave the skins on since they add beautiful color and flavor. The trick is to chop them finely, because breaking down the skin takes a bit of time and heat. The smaller the skin is to start, the less time and heat you need to process them.
Mix plums at ¼ cup water in a small sauce pan. Bring to a boil while stirring, then reduce heat to low, cover, and simmer for 10 minutes.
Measure exactly 3 cups of prepared fruit into a large mixing bowl.

2. Mix Fruit and Sugar

Add the 5-1/2 cups of sugar to the chopped plums.
Stir well and let stand for about 10 minutes, stirring occasionally.
After this, if you want the plums to be more broken down, feel free to use a potato masher or immersion blender.

3. Cook the Pectin Mixture

In a small saucepan, mix the Sure-Jell pectin (we always use sure-jell because it’s never let us down) with 1/2 cup water.
Bring the mixture to a boil over high heat, stirring constantly.
Boil for 1 minute, then remove from heat.

4. Combine and Stir

Pour the hot pectin mixture into the bowl with fruit and sugar.
Stir constantly for 3 minutes, until the sugar is dissolved and everything is well blended.

5. Fill the Containers

Immediately ladle the jam into clean containers, leaving about 1/2 inch of headspace at the top (to allow for expansion in the freezer).
Wipe rims, cover with lids, and let stand at room temperature for 24 hours.

6. Store and Enjoy

Refrigerate jam for up to 3 weeks.
Freeze for up to 1 year.
Thaw in the refrigerator before using (it thaws fast!).

Tips for the Best Plum Jam

Choose ripe plums: Fully ripe fruit gives the best sweetness and texture.
Don’t reduce the sugar: Freezer jam needs the exact amount of sugar to set properly.
Use freezer-safe containers: Mason jars, plastic freezer containers, or any airtight container works.

How to Use Plum Freezer Jam

Spread on toast, biscuits, or English muffins. Layer with cream cheese or goat cheese for an added treat.
Stir into plain yogurt for natural sweetness
Warm slightly and drizzle over pancakes or waffles
Use as a glaze for pork or chicken

Making homemade plum freezer jam is quick, rewarding, and the perfect way to savor the flavor of fresh plums year round. Once you try it, you’ll want to keep a batch in your freezer at all times and you’ll definitely never go back to making plum jam any other way!

Don’t forget to check out our other freezer jam recipes – Strawberry Rhubarb, Strawberry and Peach!

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