There’s something magical about homemade plum jam—its deep, rich color, the sweet-tart flavor bursting with summer essence, and the satisfaction of preserving nature’s bounty. Whether you’re a seasoned canner or a first-time jam maker, this plum jam recipe is foolproof and delivers a luscious spread perfect for toast, desserts, or even cheese pairings. Let’s dive into the art of turning plums into a jar of sunshine!
Why You’ll Love This Plum Jam
This plum jam is a standout for so many reasons. First, it requires just a handful of simple ingredients, letting the natural sweetness of ripe plums shine. The balance of sugar and a hint of lemon juice creates a vibrant, tangy depth that store-bought jams can’t match. Plus, making it at home means no artificial preservatives—just pure, fruity goodness. Spread it on warm biscuits, swirl it into yogurt, or gift it to friends—it’s a versatile treat you’ll want to make again and again.
Ingredients & Equipment
Ingredients:
- 2 lbs (about 1 kg) ripe plums, pitted and roughly chopped
- 1 ½ cups granulated sugar (adjust to taste)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional, for depth)
- ½ tsp ground cinnamon (optional, for warmth)
Equipment:
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Canning jars with lids (if preserving)
- Fine-mesh sieve or potato masher (for texture preference)
- Thermometer (optional, to check for gel stage)
Step-by-Step Instructions
- Prep the Plums: Wash, pit, and chop the plums into small pieces (no need to peel—the skins add flavor and texture).
- Cook the Fruit: In your pot, combine plums, sugar, and lemon juice. Let sit for 10 minutes to draw out juices, then bring to a gentle boil over medium heat.
- Simmer: Reduce heat to low and simmer for 30–40 minutes, stirring occasionally, until the mixture thickens and reaches 220°F (104°C) or passes the “plate test” (a spoonful on a chilled plate should wrinkle when pushed).
- Adjust Texture: For smoother jam, blend briefly with an immersion blender or press through a sieve. For chunkier jam, leave as-is or lightly mash.
- Jar It: Pour hot jam into sterilized jars, leaving ¼-inch headspace. Seal tightly and process in a water bath (if canning) or let cool and refrigerate.
Pro Tips
- Ripe but Firm: Use plums that are ripe but not mushy for the best balance of sweetness and structure.
- Pectin Power: Plums are naturally high in pectin, but if your jam isn’t setting, add 1 tbsp of lemon juice and simmer longer.
- Flavor Twists: Stir in a splash of bourbon, a pinch of cardamom, or orange zest for a unique twist.
- No Crystals: Stir occasionally as the sugar dissolves to avoid graininess.
Storing Leftovers
Once cooled, store non-canned jam in an airtight container in the fridge for up to 3 weeks. For longer storage, freeze for up to 6 months or properly can the jam using a water bath (sealed jars last 1 year in a cool, dark place). Always check for signs of spoilage before use, like mold or off smells.
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Plum Jam Recipe
- Total Time: 1 hour 10 minutes
- Yield: 3 cups
- Diet: Vegan
Description
A sweet and tangy homemade plum jam made with just a few ingredients — perfect for spreading on toast or gifting in jars.
Ingredients
2 pounds ripe plums, pitted and chopped
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1/4 cup water
Instructions
1. Place the chopped plums, sugar, lemon juice, and water in a large saucepan over medium heat.
2. Stir to combine and bring to a gentle boil.
3. Reduce heat to medium-low and simmer, stirring occasionally, for 45–55 minutes or until thickened.
4. Use a potato masher or immersion blender to reach desired consistency (chunky or smooth).
5. Continue to simmer for another 5–10 minutes, stirring frequently to prevent burning.
6. To test doneness, place a small spoonful on a chilled plate — if it wrinkles when pushed, it’s ready.
7. Remove from heat and let cool slightly.
8. Transfer the jam into sterilized jars and seal. Store in the refrigerator or process in a water bath for shelf-stable storage.
Notes
You can adjust the sugar based on the sweetness of your plums.
Add a cinnamon stick or star anise while simmering for a spiced variation.
Jam will thicken more as it cools. Makes about 2 1/2 to 3 cups of jam.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American