Jamie Oliver Plum Jam Recipe

Jamie Oliver’s Plum Jam is a sweet, slightly tart preserve that captures the full richness of ripe plums. With just a few simple ingredients, this jam is ideal for toast, scones, desserts, or gifting. It’s a great way to use up seasonal plums and create a homemade jam that’s bursting with natural flavor—no pectin needed.

What is Jamie Oliver’s Plum Jam?

This plum jam recipe uses ripe, juicy plums, cooked with sugar and a splash of lemon juice, to create a naturally set jam that’s rich in flavor and color. The recipe is simple, traditional, and doesn’t require commercial pectin, making it perfect for beginner jam makers.

Other Popular Recipes

• Mary Berry Apricot Jam
• Mary Berry Blackcurrant Jam
• Mary Berry Rhubarb and Ginger Jam

Why You Should Try This Recipe

• Only 3 Ingredients – Plums, sugar, and lemon juice.
• Naturally Sweet and Tart – A balanced, fruity flavor.
• No Pectin Required – Plums are naturally high in pectin.
• Perfect for Preserving – Keeps well for months.
• Versatile Use – Spread it, bake with it, or give it as a gift.

Ingredients Needed to Make Jamie Oliver’s Plum Jam

• Ripe Plums (1kg / 2.2 lbs, halved and pitted) – Choose red or purple plums for the best flavor.
• Granulated Sugar (800g / 4 cups) – Helps preserve and sweeten the jam.
• Fresh Lemon Juice (2 tbsp) – Aids in setting and balances sweetness.

Optional: A splash of water (2–3 tbsp) can be added if plums are not very juicy.

Equipment Needed

• Large preserving pan or heavy-bottomed saucepan
• Wooden spoon
• Jam thermometer (optional)
• Sterilized glass jars with lids
• Jam funnel and ladle (optional)
• Small plate for wrinkle test

Instructions to Make Jamie Oliver’s Plum Jam

Step 1: Prepare the Fruit

1. Wash and halve the plums, removing the stones.
2. If desired, chop the plums into smaller pieces for a smoother jam.

Step 2: Cook the Plums

1. Add the plums to a large pan along with lemon juice (and a splash of water if needed).
2. Cook over medium heat for 10–15 minutes, stirring often, until the fruit is soft and starts to break down.

Step 3: Add the Sugar

1. Stir in the sugar and continue cooking over low heat until fully dissolved.
2. Once the sugar has dissolved, increase the heat and bring the mixture to a boil.

Step 4: Boil to Setting Point

1. Boil rapidly for 10–12 minutes, skimming any foam from the surface.
2. Use a jam thermometer and look for 105°C (220°F), or test with the cold plate method: drop a little jam on a chilled plate, wait 30 seconds, and push with your finger—if it wrinkles, it’s ready.

Step 5: Jar the Jam

1. Remove the pan from the heat and let the jam sit for 5 minutes.
2. Stir gently to distribute the fruit evenly.
3. Ladle into warm, sterilized jars, seal tightly, and let cool at room temperature.

Step 6: Label and Store

• Label the jars with the date and name, and store them in a cool, dry place. Once opened, refrigerate and use within 3–4 weeks.

What Goes Well With Jamie Oliver Plum Jam

• Warm Toast or Crumpets – Classic breakfast pairing.
• Buttermilk Scones – A fruity twist for afternoon tea.
• Vanilla Yogurt or Porridge – Stirred in for natural sweetness.
• Layer Cakes or Swiss Rolls – Use as a delicious jam filling.
• Cheese Boards – Pair beautifully with brie or cheddar.

Expert Tips for the Best Plum Jam

• Use Slightly Under-Ripe Plums – They contain more natural pectin.
• Add Lemon Zest – For a citrusy depth of flavor.
• Stir Frequently – Prevents sticking and burning.
• Skim Foam – For a clearer, shinier jam.
• Let It Sit Before Jarring – Distributes the fruit evenly.

Easy Variations of Jamie Oliver’s Plum Jam

• Spiced Plum Jam – Add a pinch of cinnamon or ginger.
• Plum and Vanilla Jam – Stir in ½ tsp of vanilla extract at the end.
• Plum and Apple Jam – Mix with tart apples for a firmer texture.
• Plum and Port Jam – Add a tablespoon of port after boiling for richness.
• Low-Sugar Version – Reduce sugar and simmer longer, though it may not set as firmly.

Best Practices to Store Jamie Oliver Plum Jam

• Cool, Dark Place – Keeps unopened jars fresh for up to 1 year.
• Refrigerate Once Opened – Best used within 3–4 weeks.
• Avoid Moisture Inside Jars – Always use a clean, dry spoon.
• Check Seals – If the lid doesn’t pop, the seal is good.

Nutrition Value (per tablespoon)

• Calories: ~48
• Carbohydrates: ~13g
• Sugar: ~12g
• Fat: 0g
• Fiber: ~0.5g

FAQs

Do I need to peel plums before making jam?

No, there’s no need to peel the plums. The skins soften during cooking and add rich color and texture to the finished jam.

Why is my plum jam not setting?

It may not have reached the proper setting temperature of 105°C (220°F). Try the wrinkle test on a cold plate or continue boiling for a few more minutes while stirring constantly.

Can I use less sugar in this jam recipe?

Yes, but reducing sugar may affect the texture and shelf life. To lower the sugar content, use a low-sugar preserving method or add a pectin-rich fruit like apple to help it set.

How long does homemade plum jam last?

When stored properly in sterilized jars, unopened plum jam lasts up to 12 months. Once opened, refrigerate and consume within 3 to 4 weeks.

Final Words

Jamie Oliver’s Plum Jam is an easy way to bottle the essence of fresh, ripe plums. With its rich color, natural sweetness, and smooth texture, it’s a joy to make and even better to eat. Perfect for breakfast, baking, or homemade gifts—this jam is a delicious staple for any kitchen.

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