German Plum Freezer Jam (Zwetschgen, No Pectin)

Prep Time: 20

Macerating Time 2

Cook Time: 20

Total Time: 2 40

This homemade German plum freezer jam is made with Zwetschgen (Italian plums), sugar, and lemon juice, simmered until thick and portioned into freezer-safe containers. No pectin or canning equipment needed.

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Ingredients

Servings: 16 8oz containers

4 kg Zwetschgen (Italian plums), washed and pitted about 8¾ lbs
4 cups white sugar
2 tablespoons lemon juice

Instructions

Wash the Zwetschgen and remove the pits — no need to chop, they break down on their own.
Combine the plums and sugar in a large bowl or pot and let macerate at room temperature for about 2 hours.
Transfer to a large pot, stir in the lemon juice, and bring to a boil.
Reduce to a simmer and cook for about 20 minutes, stirring occasionally. Around the 10-minute mark, blend briefly with an immersion blender right in the pot to help the jam thicken.
Remove from heat and let the jam cool completely in the pot.
Ladle into freezer-safe containers, leaving about ½ inch of headspace. Label and freeze.

Notes

This recipe is intended for freezer storage, not shelf-stable canning. The lemon juice amount here is for flavor and balance, not calibrated for canning safety — for a canned version, use a tested recipe's lemon-juice-to-fruit ratio and proper water-bath processing times.