1 tablespoon lemon juice (see How to Juice a Lemon)
⅛ teaspoon stevia
Steps
Wash and dry plums, then slice in half, removing pits
Place water and plums in large pot, cover and bring to a simmer, stir occassionally
Once mixture turns liquidy, remove lid
Simmer and stir frequently until desired thickness, 30-90 minutes
Stir in lemon juice and stevia
Cool, then transfer to clean one-cup quilted mason jar or one-cup wide mason jar
Store in fridge for up to 10 days
Reviews
Vape Aah on 2026-06-02 (4 stars): This looks absolutely delicious! I appreciate how simple the recipe is and that it uses natural sweetness from the plums rather than added sugar. The tips on achieving the right consistency are especially helpful for anyone making homemade jam for the first time. Thanks for sharing such a healthy and practical recipe—I’m looking forward to trying it with some freshly picked plums this season. Great post!
Amy on 2025-08-27 (5 stars): Thank you for this recipe! My jam came out delicious and I couldn’t believe how easy it was! I used another variety of plum, possibly Catalina, and it actually tasted great without any added sugar!
It can be difficult to find no- or low-sugar-added fruit preserves without paying a premium so I’m glad that I found your site!
Bethany Dunn on 2024-06-18 (5 stars): My neighbor has 2 plum trees, and he dropped off 7.5 pounds of plums within a week! I made two batches - one with the 1 to 5 ratio, and a second with a 1.5 to 5 ratio. I also added 1/8tsp vanilla and 1/8tsp pumpkin pie spice per 1/2 pint jar. It was AMAZING!
However, I'm concerned that the jars of jam I put in the freezer over a week ago still aren't frozen. Everything else in the freezer is frozen solid, but not the jam. It's very cold, but still completely spreadable. Is that normal, or did I do something wrong?
Wendi on 2023-08-15 (5 stars): Going to make a tiny batch of plum jam today with just a dozen plums and some ginger to put on a charcuterie board this weekend. I made blueberry jam recently, using very little brown sugar, some lemon juice and apple skins for some additional pectin. I put one small jar through a fine mesh strainer at a friend’s request. The rest, I kept the blueberry skins and the apple skins too. Those spirals of purple-blue apple skins were my favorite part!
