How to make homemade plum jam
Sweet, tangy and beautifully vibrant, this homemade plum jam is a classic preserve. Made with just a few simple ingredients and no added pectin, it captures the fresh flavour of ripe plums in every jar. Perfect for spreading on toast, using in desserts, or giving as a gift, this recipe is safe for water bath canning and ready for your pantry.
Why you’ll love this recipe:
This plum jam recipe is simple and wholesome, requiring no commercial pectin thanks to the natural pectin found in plums. Whether you are an experienced home canner or a beginner looking to explore the art of preserving, this straightforward recipe produces delicious, spreadable results every time. The optional addition of cinnamon adds a subtle warmth, while the jam’s vivid colour makes it as beautiful as it is tasty. It’s an excellent way to preserve the flavour of summer, and it makes delightful homemade gifts during the holiday season.
Ingredients:
(Tip: You can find a full list of ingredients and their measurements in the recipe card below.)
- 2.5 lbs ripe plums, pitted and chopped
- 2 cups of granulated sugar
- 1 tablespoon of lemon juice
- 1/2 teaspoon of cinnamon (optional).
Directions:
- Prepare the jars: Sterilise the canning jars, lids and rings by boiling them or washing them in hot, soapy water. Keep them warm until ready to use.
- Combine the ingredients: In a large pot, mix the chopped plums with the sugar, lemon juice and cinnamon, if using.
- Cook the jam: Bring the mixture to the boil over a medium-high heat, stirring constantly. Reduce the heat and simmer for 20–30 minutes or until thickened.
- Test for doneness: Use the cold plate method: place a spoonful of jam on a chilled plate and leave it to cool for a few seconds. Run your finger through the jam to see if it wrinkles and holds its shape. If it wrinkles and holds its shape, it’s ready.
- Fill the jars: Carefully ladle the hot jam into sterilised jars, leaving a 6 mm headspace. Wipe the rims clean, place the lids on and screw on the rings.
- Process the jars: Place the jars in a boiling water bath and process for 10 minutes (adjust the processing time if you are at a higher altitude).
- Cool and store: Remove the jars and leave them to cool for 12 to 24 hours. Check the seals before storing in a cool, dark cupboard.
Servings and timing:
Servings: Makes approximately 4 to 5 half-pint jars.
Prep time: 20 minutes
Cooking time: 30 minutes
Processing time: 10 minutes
Cooling time: 12–24 hours.
Variations:
Spiced plum jam: Add a pinch of ground cloves or nutmeg for a richer, spiced flavour.
Plum Vanilla Jam: Stir in one teaspoon of vanilla extract after cooking to add a mellow, aromatic note.
Low Sugar Option: Reduce the sugar slightly if preferred, but note that this may affect the jam’s shelf life and consistency.
Mixed Stone Fruit Jam: Combine plums with peaches, apricots or cherries to create a unique blend.
Storage/reheating:
Sealed jars can be stored in a cool, dark place for up to one year. Once opened, keep the jam in the refrigerator and consume within three weeks. For the best flavour, leave the refrigerated jam out at room temperature for a few minutes before serving. Do not microwave the jars; instead, reheat small portions in a separate container as needed.
ENJOY
