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–+ servings
Plum Jam with Walnuts Easy Vegan, No Pectin

Oven-Baked Plum Jam with Rum and Walnuts

A hands-off, low-sugar plum jam baked slowly in the oven, finished with dark rum and toasted walnuts. No pectin needed.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Choose Serving Size 24 servings (¼ jar each)

Equipment

  • Large heavy pot
  • Wooden spoon
  • Sterilized jars
  • Small plate for set test

Ingredients 

  • 3 kg plums ripe, halved and pitted (about 6½ lb)
  • 300 g brown sugar or white; add more for a sweeter jam
  • 200 g walnut kernels roughly chopped and toasted; use less if you prefer
  • 50 ml dark spiced rum or 2 vials of rum essence
  • 1 tsp cinnamon optional

Instructions

  • Wash the plums, halve them, and remove the pits. Spread them in a large roasting tray and scatter the brown sugar over the top. If you have time, let them sit for 30 minutes to start drawing out the juices.
  • Heat the oven to 180°C (350°F). Bake the plums uncovered, so they release their juice and slowly reduce.
  • After about 1½ to 2 hours, lower the oven to 160°C (325°F) and keep baking, until the jam is thick, dark, and glossy - about 2½ to 3 hours in total. For a smooth, magiun-style spread, blend it with a stick blender; leave it as is for a rustic jam.
  • Stir in the rum and bake for 15 more minutes so the aroma settles in. Fold in the toasted walnuts right at the end so they stay crunchy.
  • Test the set on a cold plate: drop on a little jam, wait a minute, then push it with your finger. If it wrinkles, it is ready.
  • Ladle the hot jam into clean, sterilized jars, seal, and let cool. Store sealed jars in a cool, dark place; refrigerate once opened.

Notes

No pectin needed; Add the walnuts near the end so they stay crunchy. Use the cold plate test for a perfect set.
How to sterilize the jars: Wash the jars well with hot water and dish soap, then rinse them very thoroughly. Place them clean (dry or damp), opening up or on a baking sheet, on the oven rack or in a tray, without letting them touch. Put the tray into a cold oven, set it to 120–150°C (250–300°F), and time 20 minutes from the moment the oven reaches temperature. Turn off the oven and let the jars cool down gradually inside before using them.
  • Do not put lids with rubber seals in the oven — they can warp or the seal can melt. Sterilize those separately by boiling them in water.
  • Do not wipe the inside of the jars with a cloth after sterilizing, to avoid re-contaminating them with bacteria.