Plum jam recipe

This classic recipe for Easy Plum Jam is made with sweet, ripe, and juicy plums at the peak of their season. This is the best method to preserve the delicious stone fruit for the coming months.

Why we love this recipe:

This simple recipe has four ingredients: plums (or apricots), sugar, lemon, and water. This recipe does not need to be pectin-free.

This recipe will demonstrate how simple it is to prepare homemade Plum Jam.

Making jam is a beautiful way to preserve the seasonal bounty of nature to enjoy in the cooler months to come – if they last that long.

The homemade jam is superior to the store-bought. Commercially prepared holes may contain additives that are not welcome, preservatives, artificial, or thickeners. One of the best parts of cooking at home is knowing that I can control the ingredients.

This Plum Jam can be used in many different ways. Spread it on toast or serve with scones, cream, and whipped topping (delicious!) Make mini tarts, fill sponge cake, or drizzle it over our Vanilla No-Churn Ice Cream. Your imagination is the only limit.

Ingredients in this recipe:

For exact ingredients and complete instructions, please refer to the recipe card at the end of the post.

PlumsI uses red plums with ruby-red pulp. This gives the jam an attractive color. However, as shown in the picture below, you can use any plum variety.

Use freshly squeezed juice. It is essential to use lemon juice as it helps set the jam and balances its sweetness.

Step-by-step instructions:

Place two small plates or saucers in the freezer. These will be used to determine when the jam has been set.

Heat the jars in the oven to sterilize them. The recipe includes full directions.

All ingredients must be gathered.

Remove any spots or blemishes from the plums. Remove the stone, then cut the fruit in half.

Add the quartered plums and water to a large and broad pan.

Bring the fruit up to a gentle boil, stirring it occasionally. Keep the lid on and cook until the fruit becomes soft.

Add the sugar, lemon juice and stir until it dissolves.

Bring the fruit up to a rolling boil while stirring it frequently.

Check the setting point after about 5 minutes. This jam will be set easily as it contains a lot of pectin.

Remove any scum from your jam with a wooden spoon.

Add a knob of butter to the water and stir.

Allow the jams to rest for five minutes to settle the fruit.

Once ready, ladle Plum Jam into hot sterilized jars and seal the lids. After cooling, wipe the jars clean to remove any jam spills. Label the jars with the date and the variety of jam. Store in a dark, cool place.

Enjoy your homemade Easy Plum Jam.

How to Make Jam

To chill, place two small saucers or plates in the freezer – see Note 7.

Wash the plums, and remove any spots. Start at the stem and cut the plum in half with a sharp knife. Follow the natural marking. Remove the stones with the tip of your knife.

The halves can be cut in half again. Cut the fruit into eighths if you do not want chunks in your jam.

Put the plums, water, and sugar in a large wide pan. See Note 8.

The plums should be simmered on low to medium heat. Stir with a long-handled wooden spoon. Note 9.

Cover the pot, and cook the plums, stirring every so often, for 15-20 minutes. Blend it with a stick blender if you want a less chunky jam. To do this, turn off the heat.

Add the lemon juice and sugar. Stir the pan frequently with the lid off until the sugar has dissolved.

Bring to a rolling boil and continue for 5-15 min. At this stage, you need to be very vigilant. Stir the jam frequently to prevent burning at the bottom of your pan. The time it takes to boil will depend on the size and heat of the saucepan.

After 5 minutes of rapid boiling, turn off the heat under the jam.

Pour, check if the jam is setting, and spoon a small amount onto a plate or saucer that has been chilled. I use the wrinkle test. Push the spot gently with a fingertip after it has cooled. It is ready if it wrinkles even slightly.

If the jam is still liquid, rest on the heat and cook for another 5 minutes. Check again. See Note 10.

A thermometer can be used to determine the setting point. You will need a thermometer to use this method. Clip the thermometer on the side of the pan. The jam will be ready when the thermometer reaches 104C (220F).

Remove the pan from heat when the jam has reached the setting point. Add a teaspoon of butter to the spot’s surface if there is any scum. Stir well. This will dissolve any scum.

Allow the jam to stand for 10 minutes to settle the fruit. It will also ensure that the fruit pieces are evenly distributed on the spot. Fruit will rise to the top of jars if they are not standing.

When you pour the jam into the jars, it will still be liquid. This can take up to 48 hours for it to set.

Stir the jam and carefully ladle the mixture into the heated jars. Be very careful. You could get severe burns if you spill or splash a hot spot on your skin. Wear clothing with long sleeves. There is a better time to bring children near.

Seal the jars immediately with lids that have been sterilized.

Remove any spills in the jars when they are fantastic, and label them with the name and date. The jam should be stored in a dark, cool place.

To avoid contamination, use only a dry, clean spoon when using jam. As an extra precaution, keep the jar in the fridge after opening.