Italian Plum Jam is one of our absolute favorite jams! The perfect jam to spread on toast or drizzled on yogurt. Even better eaten straight out of the jar with a spoon!
We have been pretty busy the end of summer canning and pickling lots of different things. There actually is a slight indication of fall even for us. Canning and pickling this time of year just feels right. We had fun making our Watermelon Rind Jam.
The problem with this delightful plum jam is that everyone wants to eat it with a spoon right out of the jar. Seriously, it’s that good! This jam is so nice paired with pancakes, waffles and especially a simple toast. If you’re thinking ahead to the holidays, this would be the most lovely Christmas gift.
So you may be wondering what is an Italian Prune Plum. They are small and almost egg-shaped. They have the most gorgeous amethyst colored skin and the fruit is a greenish-yellow color. When you cook it, the flesh of the fruit turns a spectacular jewel colored red.
You can find them in markets around mid-August. Moreover, these plums are perfect to use in plum gnocchi (gnocchi di susine). Another favorite plum recipe is this Apple and Plum Cake.…we make it every plum season!
Whenever I see Italian prune plums I remember a special moment in Italy. On a solo trip to Italy while taking a road trip with a a dear friend, we were trying to park our car in a lot in Urbino. Urbino is a spectacular medieval city and it’s quite tricky to park there.
An older gentleman approached us and offered us to park in one of his spots and the sweetest thing was he offered us to come and see his wife’s albero delle susine (prune plum tree). He implored us, “Please come see my wife’s tree…it’s filled with fruit!” It’s one of those memories from my solo travel days in Italy that I can’t forget. So every time I make something with susine (Italian Prune Plums) I think of this lovely couple I met in Urbino and their beautiful and abundant tree .
It all starts out with these gorgeous Italian Plum Prunes. Yes, these are the plums that prunes are made with! Inspired by a recipe in a recent Saveur, we couldn’t wait to make this jam!
So all you need to make this jam is the Italian plums, sugar and lemon juice.
You place the sliced and pitted plums in a bowl with the sugar and lemon and let cover with plastic wrap. Secondly, place in the fridge for at least 8 hours (or overnight).
The next day they are ready to cook up! It is really not that difficult to make this jam. There is a method to check if it’s ready by placing a small plate in the freezer. You take a teaspoon of jam out and place it on the plate. If it sets within a minute, your jam is ready! But if it doesn’t seem ready, keep on stirring and slowly cooking.
HOW TO MAKE ITALIAN PLUM PECTIN-FREE JAM?
- The first step is to wash, slice in half and pit your plums.
- Next, place the plums, sugar and lemon in a bowl. Place the bowl in the fridge for at least 8 hours (or overnight).
- The next day, remove the bowl and place the plums in their sugar syrup in a large sauce pan.
- Slowly simmer the plums until it thickens up.
- It’s important to not leave the pan and to keep stirring it. After that, when it seems thickened up you could check the temperature with a candy thermometer (should be 220 F).
- Another way to test for readiness is to have a small plate in the freezer. Remove a teaspoon portion of jam and place on the plate. After that small step, if it sets within a minute, your gorgeous jam is ready to go! In addition to being totally delicious, this is a pectin-free and no-fuss jam recipe.
Pin for later!
This is a totally pectin-free recipe! Some jam recipes call for 2:1 ratio of fruit to sugar. In this recipe there is 300 grams (1 1/2 cups)of granulated sugar used with the 2 lbs of fruit. It’s truly the perfect amount of sugar that really brings out the fruits natural sweetness. This jam is perfect to enjoy with sweet and savory dishes. Native to the Italian peninsula, they have even a slightly sour flavor that makes them so unique and simply addictive!
We give instructions on storing the jam in the fridge. For more detailed info on canning instructions or directions, follow the USDA guidelines.
This recipe Recipe makes about 700ml / 24 fl oz / 3 cups of jam.
Some other summer recipes to enjoy:
Originally published September 2019 and updated on August 2021.
Italian Plum Jam
Ingredients
- 2 pounds Italian Prune plums quartered and pitted
- 1 1/2 cups granulated sugar
- Juice of one lemon
Instructions
- In a large bowl, toss the plums, sugar, and lemon juice.
- Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).
- Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).
- Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.
- Be sure to keep stirring for about 15-20 minutes. You’ll know it’s ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it’s never over 220 F. As it simmers, remove any white foam that could come to the surface.
- To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.
- Carefully spoon the jam into sterilized jars. Apply lids jars.
- Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Process in boiling water bath for 10 minutes.
- Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they’ve cooled down, store them in the refrigerator. The jam should keep unopened for several months.
Is it okay to double the recipe?
I haven’t doubled it, but it should work fine!
I’m curious what the point of water bath canning the jars if you refrigerate after the lids have sealed? They should be shelf stable at that point, no? Is it a typo?
I’m not sure what typo you’re referring to and actually have a hard time understanding your question. Are you asking what is the point to refrigerate? IF you have a cool storage area, store there after you do water bath. I do not have a cool storage area and store in the fridge (after processing in boiling water). Follow FDA canning guidelines for plum jam to make sure it’s extra safe if my post has you confused.
Thanks for your reply. I was looking for clarification as to why I would need to store in a fridge if I am water bath canning the jars. I understand now you store in the fridge because of lack of cool space (like a basement or pantry). Thanks!
Yes, lack of cool storage space here means it goes right to the fridge!! You’re welcome, Bee!!
It’s delicious! I had to simmer for over an hour before it came together.
Really happy you enjoyed! Thanks for letting me know, Linda!
Do you peel or run the partially cooked plums through a food press & remove the skins?
Also I came across your recipe AFTER I had mixed 2 tbs of regular pectin with the sugar and mixed it. It’s in the refrigurator now. I’ll probably cook & can it tomorrow.
Hi Steven-no, I cook the plum mixture the next day after it’s chilled in fridge and do not remove peels.
Hi Steve-No, I do not put them through a food press (I would have mentioned that step if I did)…the skin stayed on. The plums were cooked after being overnight in sugar/lemon mixture in the fridge. Hope that helps.
Can you freeze the plum jam??
I have never froze the jam, so I’m not sure how it will turn out.
I’ve been waiting for my Italian Prune Plum tree to be ready to harvest – and they are finally ready! I’ve been trying to think of what I can make with them and I LOVE a good jam so I was excited to try this recipe!
I made this today with brown sugar (I was out of regular sugar) – and it turned out great! The brown sugar gave it more of a molasses-type color and taste. It is very tart – almost sour – but so fresh and the sweetness of sugar balances it out. I love the hint of lemon that comes through as well. I also want to try using this jam in a cheesecake recipe or maybe some kind of crumble.
Hi Felicia-How lucky are you to have your own Italian prune plum tree! So happy to hear the results of making it with brown sugar. It sounds delightful! And, a cheesecake…yes!! Thank you and happy you enjoyed!
I don’t have a scale could you give me a guesstimate of how many plums in 2 lbs. or how many cups of plums 2lbs is aprox.
(I’ve got prune plums loaded on my tree this year. Have been making chutney, drying for prune mui, and drying for just eating. Your recipe looks good.)
Thanks
It’s about 14 prune plums x lb (so about 28 prune plums… I will measure with my measuring cup the next time I make it)
I found another recipe that said 4 pounds = about 6 cups. So I went with that and right now I have ten cups of plums and about 4 cups of sugar in the refrigerator ready to make this recipe tomorrow! It smells and looks heavenly. I am so excited. I especially love the story about the couple in Italy. <3 I adore Italy. Spent a summer in Roveredo in Piano in about 1996 when my best friend was living there. What an amazing summer!
Oh, sounds fantastic. How lovely you spent a summer in Roveredo. And that you loved my story of the couple and the plum tree. THANK YOU for letting me know 🙂 XX
On my gosh! This is so good! I lucked out and found a load of Italian plums at a local farm and thought – JAM! I got 3 jars canned for over the winter… if I can wait that long! Perfect recipe, couldn’t be happier.
Hi Denise-oh, how nice you found the plums at a local farm. I’m about to can some more for over here…wish they were from my own tree or a farm, but still, so nice to have!! Happy you enjoyed!! xx
I made a chutney with my Italian prunes last year, but realized this fruit deserves to shine on its own. This recipe allows them to do just that. The sweet/sour ratio works well and it develops into a very rich flavored jam. Thank you for sharing.
Hello Heilkje-oh, wow…a chutney sounds AMAZING! So happy you enjoyed the jam. It does have that lovely, rich flavor. Thank you for letting me know (I need your chutney recipe!). XX
This was my first attempt at making jam ever!! I love how easy the recipe is to follow, however I need to work on my patience skills! I didn’t think it would take as long to set. I hope I gave it enough time. Seemed to set after the 5th time but wasn’t nearly 220 degrees (more like 205).
Hi Yvonne…oh, wow! Good for you that you did it! I think it is so satisfying to make your own jam…and wait until you taste it! Thanks for letting me know!
Everything went as planned, but as I got my water bath going for the jars the temp went over 220 degrees, do you anticipate them not setting because of this?
Looks and tastes yummy!
I’m not sure how much over water went 220F for you and I’ve never done a bath over that temp. It may get a consistency like glue (from what I read online)…keep me posted, I do hope it’s perfect consistency!!
Hi, thanks for the recipe. You mentioned in it to skim the white foam as the jam simmers during cooking. I add and stir in a few teaspoons of butter to each batch that helps eliminate that from happening. Hope you’ll try it.
Jo
Hi Jo-thanks for the tip! We made it totally vegan, so no dairy. But for those that can eat dairy, they could try it out!
Made it yesterday and it turned out fantastic! The flavor is delicious and the plum skins shrunk down to a nice size to add a little texture to it. My friends kept making toast so they could eat more of the jam. This was a super easy recipe to follow – thank you!
Hi Brianna-that is so nice that you liked it and let me know. And hey, your friends sound like my friends…they know where to get the good stuff. Happy they enjoyed it with you! xx
Do you remove the skins?
No, skins stay on.
Hi Lora! Your recipe sounds great! Love the fact that your recipe isn’t packed with sugar and has no other additives. I have 3 lbs of Italian plums in my fridge and I am ready to go forward with this recipe. In your description you mentioned that you make apple-plum cake. Can you please share the recipe? Thank you!
Hi Elena-Thank you for letting me know! I hope you enjoy the recipe…here is my apple-plum cake: https://www.savoringitaly.com/torta-di-mela-e-prugne-apple-and-plu/
Maybe you can try it out (it’s really good!). XX
Thank you very much, Lora! I will definitely make it!
Hi. I’m a newbie. I was wondering why put the jars upside down? And do the lids seal this way? Thanks 😉
Hi Gwen-It’s a canning method that is supposed to help to seal the lid to the jar for jams and jellies(inversion canning). And latest studies are showing it’s not the safest method, so be sure to keep in fridge to store (like I mention in the recipe). I do it always with my jams, but I always store in the fridge and it is eaten pretty quickly. Since I mention in the recipe the boiling method and also fridge storage, your jam jar should be very safe. Happy canning! XX
I finally tried out this recipe and it almost didn’t make it into the jars. It’s simply delicious! (and really easy to make!!)
Feel silly asking this, but do you weigh the plums before or after pitting them?
So excited to try your recipe Lora and give hopefully give as gifts to neighbors this Xmas. We have Italian plum trees lining our road, but normally the fruit is dangerously out of reach. This year a limb bowed down for us and I’m so excited to make jam!
Hi-that is a great question and yes, I weighed before pitting…so I will adjust the recipe to mention that!! You’re soooo lucky to have the Italian plum trees lining your road. How nice this year you have a limb of fruit to get and try out the recipe!! Happy JAMMING! XX
Oh excellent, more jam! Thanks!
Hi all. So just to share a story of Italian prune plums that I made a few years back. Because plums have their own pectin they will set without the box or liquid pectin. Anyway, there is a question of what happens to the plums if you cook them for too long to a higher temp, it begins to turn into a sticky candy(ish) type texture. I overheated mine and when I thought it was done I poured it into my jars. Right away I knew something was wrong when it was thicker than syrup. I did not keep it as there was so much. I guess I could’ve just kept cooking until I got to the candy hardness and tried to make a taffy out of it???? That is why the recipes call for a quick pour into hot jars, to stop the cooking process. Hope this helps someone. Live and learn through our and other’s mistakes. Yummy jam, almost ready to pick me some plums as soon as I’m done juicing my grapes for grape jelly. Yummy.
Hi Susan-Thanks for sharing your experience when you cooked it too long. And how lucky are you to have your own plum trees and grapes to make grape jelly! Happy Jamming! XX
Can you do this recipe with frozen italian plums?
I think it could work! I never tried with the frozen plums, but if you do, come back and let me know how it turned out, please!!
Hello!
A couple of things…I tripled the batch and cooked the jam for over an hour and it never set. My instinct is that I need to keep cooking but I am afraid I will break down the natural pectin. Any thoughts on this? I processed a few jars and they are very runny. Also, I weighed the plums after pitting and I suspect my ratio of fruit to sugar is off and that is affecting my set. Any advice would be great.
Hi Allison, I’ve never tripled the recipe…and in the recipe, the weight I mention is 2 pounds Italian Prune plums (I mention in recipe I weighted them before pitting). So not sure since you weighted the plums AFTER pitting if it affected the sugar ratio and how it was setting. It could even set as it is cooling…