Description
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.
Ingredients
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Ripe Plums (1kg / 2.2 lbs, halved and pitted) – Choose red or purple plums for the best flavor.
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Granulated Sugar (800g / 4 cups) – Helps preserve and sweeten the jam.
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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.
Instructions
Step 1: Prepare the Fruit
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Wash and halve the plums, removing the stones.
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If desired, chop the plums into smaller pieces for a smoother jam.
Step 2: Cook the Plums
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Add the plums to a large pan along with lemon juice (and a splash of water if needed).
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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
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Stir in the sugar and continue cooking over low heat until fully dissolved.
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Once the sugar has dissolved, increase the heat and bring the mixture to a boil.
Step 4: Boil to Setting Point
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Boil rapidly for 10–12 minutes, skimming any foam from the surface.
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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
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Remove the pan from heat and let the jam sit for 5 minutes.
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Stir gently to distribute the fruit evenly.
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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 in a cool, dry place. Once opened, refrigerate and use within 3–4 weeks.