Ingredient · Ingredients
Plum
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A stone fruit whose pectin class, on Ohio State’s chart, depends on whether it is an Italian plum — and a Group II fruit in U.S. jam identity.
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Plum is a stone fruit whose set depends on which plum you bought. Ohio State: plums other than Italian, if not overripe, have enough natural pectin and acid to gel with sugar only; Italian plums always need added acid, pectin, or both 1. Read the fruit, not the word “plum.”
Jam identity. 21 CFR 150.160 lists plum (other than greengage plum and damson plum) in Group II; damson and greengage are listed separately in the same group; pit weight is excluded 2. Ohio’s no-added-pectin jelly table includes plums 1. Kitchen gel is still Pectin and Jam. Peach and Apricot are other stone fruits.
What to notice. Tart skin versus sweet flesh. A prune-type Italian plum is a different pectin problem than a sour fresh plum. Do not invent a water-bath time.
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Cited in this article
- Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams. Ohio State University Extension. 2015 — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
- 21 CFR § 150.160 — Fruit preserves and jams — U.S. Food and Drug Administration (text via Cornell LII) — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
Updated 2026-08-26. gg:ingredient:plum · CC BY 4.0
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