This small-batch plum jam cooks ripe fruit into a thick, spoonable spread without pectin or added sugar. Keep it refrigerated or frozen; it is not a shelf-stable canning recipe.
Sugar Free Plum Jam Without Pectin
Ripe plums provide natural body as their moisture cooks away. Lemon brightens the fruit, while a measured allulose blend adds sweetness without the large amount of granulated sugar used in traditional jam.
- Prep time: 10 minutes
- Cook time: 22 to 28 minutes
- Cooling time: 45 minutes
- Yield: About 1 1/2 cups
- Storage: Refrigerator or freezer only
The title uses “sugar-free†to describe a no-added-sugar recipe. Plums naturally contain sugar, so account for the fruit if you monitor total carbohydrate or blood glucose.
Ingredients
- 4 cups pitted ripe plums, chopped into 1/2-inch pieces, about 21 oz
- 1/3 cup granulated allulose sweetener
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Choose ripe but sound plums
Use plums that yield slightly when pressed and have no mold or fermented smell. A mix of red and black plums gives the finished spread a balanced sweet-tart flavor.
How to Make Sugar Free Plum Jam
- Wash, pit, and cut the plums into uniform 1/2-inch pieces.
- Add plums, allulose, lemon juice, cinnamon, and salt to a 2-quart saucepan.
- Heat over medium heat for 5 minutes, stirring every 30 seconds, until the fruit releases juice.
- Reduce to medium-low and maintain a gentle simmer for 17 to 23 minutes.
- Stir every 1 to 2 minutes and mash the softened fruit to your preferred texture.
- Remove from heat when a spoon drawn across the pan leaves a trail for 2 seconds.
- Cool in the pan for 15 minutes, then transfer to a clean 2-cup jar.
- Cool uncovered for 30 minutes before sealing and refrigerating.
How to check the texture
The hot mixture should look slightly looser than finished jam. It thickens as it cools, so stop cooking when the spoon trail briefly exposes the bottom of the pan.
Cooling, Storage, and Serving
- Refrigerate the cooled jam in a sealed clean jar for up to 10 days.
- Freeze in a freezer-safe container for up to 3 months, leaving 1/2 inch of headspace.
- Thaw overnight in the refrigerator and stir before serving.
- Discard the jam if you notice mold, bubbling, an off smell, or a leaking lid.
- Do not process this formula in a water-bath canner.
For other small batches, compare this method with sugar-free peach jam, strawberry chia jam, and mango chia jam.
Sugar Free Plum Jam FAQ
Why is my plum jam runny?
The fruit may need several more minutes of gentle simmering. Continue cooking while stirring, then test for a 2-second trail across the pan.
Can I use frozen plums?
Yes. Thaw 21 oz of pitted plums in the refrigerator, include the released juice, and expect 3 to 5 additional minutes of simmering.
Can I replace allulose?
Use an equal amount of a granulated sweetener labeled as a 1:1 sugar replacement. Texture and sweetness may change, so avoid unmeasured concentrated drops.