Easy Plum Jam Recipe – Elavegan

By Ela on 15. September, 2023 | Leave a Comment. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

This easy fail-proof plum jam (German plum butter) is the perfect way to preserve seasonal ripe plums – no peeling, no pectin, perfectly spiced, optionally sugar-free, and ready in just 30 minutes!

30-Minute Healthy Spiced Plum Jam Without Pectin

I’ve been making this small batch plum jam all summer long, tweaking and making changes along the way. It’s quicker, healthier, and easier than traditional jam, and now it’s finally time to share the recipe. With just a few ingredients, it’s the perfect way to preserve a bounty of in-season sweet, ripe, juicy plums.

With a combination of plums, water, a sweetener (use a regular, unrefined, or sugar-free option), cinnamon, and cloves, this spiced plum jam has a deliciously warm, perfectly spiced, and sweet flavor. There are also plenty of ways to adapt the texture (chunky to smooth) and flavor to your liking – whether with extracts, extra fruit, or even cheeky alcohol.

Unlike traditional jam, this German plum butter (Pflaumenmus)/ compote hybrid requires zero technical skill, no pectin, can be made sugar-free, requires just 4 base ingredients, and is ready in just 30 minutes from start to finish (just like my raspberry chia jam). Once prepared, it’s perfect for spreading over toast, cakes, and pastries, stirring into yogurt, ice cream, oatmeal, and more.

Looking for more ways to use up a seasonal bounty of plums? Try my recipes for upside-down plum cake, plum and apple crumble, and stuffed yeast dumplings (Dampfnudeln).

The Ingredients

• Plums: Use fresh, ripe (slightly overripe will work, too!) plums with firm skins and no blemishes/bruising. Any variety will work, though I love making red plum jam.
• Water: To bring the jam to the correct consistency.
• Sugar: You can use regular granulated sugar, unrefined raw cane sugar or coconut sugar, or even a sugar alternative, like Xylitol (which I used).
• Spices: Cinnamon and cloves both perfectly complement the flavor of the plum preserves.

How to Add More Flavor to Plum Jam?

• Lemon juice: or lime juice – to add bright flavor and acidity, act as a natural preservative, and help the quick plum jam to set.
• Apples: Grated green apples will help to add more flavor and natural pectin to thicken.
• Other spices: There are several other spices you can experiment with in this spiced plum jam, including cardamom, star anise, nutmeg, and/or ginger.
• Other stone fruits: Feel free to swap the plums for nectarines, peaches, apricots, etc.
• Vanilla extract: Just a little to enhance warmth in this easy plum jam recipe.
• Almond extract: This complements and enhances the plums wonderfully.
• Herbs: E.g., rosemary, thyme, or oregano (simmer, then remove from the jam).
• Lavender: A little culinary lavender adds a subtle, floral flavor.
• Alcohol: Replace some water with amaretto, brandy, or spiced rum.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Easy Plum Jam?

• First, chop and pit the plums into 4-8 pieces. There’s no need to peel them.

• Add the plums and water to a saucepan and simmer over medium-low heat for 12-15 minutes.

• Then add the remaining ingredients, stir well, and simmer the plum jam for another 10 minutes.

• Mash the plums with a potato masher to adjust the mixture to your desired texture/consistency. Alternatively, use an immersion blender at the end.

• Finally, taste and adjust any ingredients (sugar, spices, a little lemon juice for brightness, etc.).
• Then allow it to cool a little and use it immediately, or transfer it to a clean jar and leave it to thicken further in the refrigerator while it cools.

Storage Instructions

Store: Once prepared, store this easy plum jam in an airtight jar in the refrigerator for up to 5 days. When you use regular sugar, in regular jam quantities, it may last up to a month.

Freezer: It’s possible to freeze the plum preserves for up to 3 months. Thaw in the refrigerator overnight.

How to Serve Plum Compote/ Jam?

When enjoying this plum compote/jam, the sky is the limit.

• Spread over toast or a PB&J Sandwich
• Serve with crepes, pancakes, French toast, or waffles
• Enjoy on or in croissants, puff pastry Danishes, and other pastries
• To fill thumbprint cookies
• Spooned into a parfait or yogurt bowl
• Swirl into vanilla ice cream
• Spread into a layered cake, swirled into brownies, or over a slice of cheesecake
• Enjoy with overnight oats, porridge, rice pudding, and chia pudding
• Add the plum jam to dressings, shakes, and cocktails
• Enjoy it as part of a vegan cheese board/ charcuterie board
• By the spoonful, straight from the jar

FAQs

Do you need to peel the plums?

Not only is it not necessary, but keeping the skins on will add natural pectin into the mixture to help this easy plum jam set.

Can I use frozen plums?

Yes, that should work fine, though the plums break down more, so it works best for a smoother plum jam.

Can I use a canner with this plum jam recipe?

This plum butter recipe wasn’t designed to be canned, as it contains no acid, and less sugar than regular jam.

How to Thicken the Plum Jam?

This naturally has more of a thick compote consistency. To thicken it further, add some pectin (natural or powder) and/or sugar- which both thicken the mixture. You can also make it into a chia jam by using chia seeds to thicken.

Recipe Notes and Tips

• Use sterilized jars: Wash the jars and lids in hot soapy water, then leave them to thoroughly dry at room temperature.
• Faster jam: Use a wide pot. The larger the surface area, the shorter the cooking time.
• Sweeten to taste: I make this plum butter sugar-free with Xylitol- each sweetener/sugar will taste different and require different amounts to taste. Just note that regular sugar is also a natural preservative and thickener.
• If you have time: Leave the plums and sugar (when using real sugar- I haven’t tried this with a sweetener, but I don’t think it’ll work) to macerate for up to 24 hours so the flesh softens and the fruit cooks faster, with a fresher flavor. Alternatively, carefully use an immersion blender at the end, directly in the saucepan.
• Adjust the texture: Leave the plum jam chunky, mash it to your desired consistency, or use an immersion blender (or food processor) to blend it into a purée.

Vegan Fruity Dessert Recipes

If you try this easy 30-minute homemade plum jam recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.

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