I turned a bushel of ripe plums into Plum Jam using a simple trick that preserves the fruit’s color and extends its shelf life for months.
I never thought a handful of ripe plums and plain granulated sugar could turn into something that stops people mid-toast. I love how the jam sets into jewel-toned swirls that taste like late summer but with a little surprise that keeps you guessing.
This is not your syrupy supermarket spread; it’s honest, bright, sometimes tart, often sweet, and it makes mornings feel less routine. I keep notes on Plum Jam because I compare batches like records and I pin ideas from all the Jam Recipes Homemade I find.
You might open a jar and wonder why you waited so long.
Ingredients
- Plums, juicy and sweet with tart bite, high in fiber, vitamin C and antioxidants
- Sugar, gives sweetness and body, mostly carbs so use less if you watch intake
- Lemon juice, adds bright acidity, boosts flavor and helps pectin set, not sweet
- Water, only for very firm fruit, thins mixture a bit, no real nutrition
- Butter, tiny splash tames foam, barely noticeable flavor, totally optional but handy
- Powdered pectin, optional for quicker set, cuts cooking time and preserves fresh taste
- Salt, a pinch brightens sweetness and balances flavor, tiny amount only
Ingredient Quantities
- About 4 1/2 lb (2 kg) ripe plums, washed, pitted and roughly chopped
- 1 1/2 kg (3 1/3 lb) granulated sugar, roughly 75 percent of the fruit weight but you can adjust
- 3 tablespoons (45 ml) fresh lemon juice
- 1/4 cup (60 ml) water, only if the plums are very firm
- 1 teaspoon butter optional, helps cut down on foam
- 1 small package powdered fruit pectin optional, if you want a quicker set
- Pinch of salt optional
How to Make this
1. Wash, pit and roughly chop the plums; weigh about 4 1/2 lb (2 kg) so you know how much sugar to use.
2. Put the plums in a large heavy pot or Dutch oven, add 1 1/2 kg (3 1/3 lb) sugar (about 75% of the fruit weight), 3 tablespoons lemon juice, and a pinch of salt if you like; if the plums are very firm add 1/4 cup water. Mix, then let sit 30 minutes to a few hours so the fruit releases juice and the sugar starts to dissolve.
3. If you want a quicker, more predictable set, stir in one small package powdered fruit pectin now, either mixed with a little of the sugar first or sprinkled on and stirred in; follow the pectin package directions if they differ.
4. Place the pot over medium-high heat and bring to a steady boil, stirring often so nothing sticks. Reduce heat as needed to keep a strong simmer and continue cooking until the fruit breaks down and the jam thickens. This usually takes 15 to 30 minutes depending on how chunky you want it.
5. Add 1 teaspoon butter near the start of boiling if you want less foam; skim off any remaining foam with a spoon for a clearer jarred jam.
6. Test for set by putting a small spoonful on a chilled plate: after a minute push the edge and if it wrinkles and doesnt run the jam is set. Alternatively the jam reaches setting point at 220 F (104 C) on a candy thermometer.
7. When the jam has reached the set you want, remove the pot from heat and let rest a minute, then ladle hot jam into hot sterilized jars leaving about 1/4 inch headspace. Wipe rims, place lids and screw on bands fingertip tight.
8. Process the filled jars in a boiling water bath for 10 minutes (adjust for altitude if needed) to seal and store long term. If you plan to refrigerate and use quickly you can skip the bath and just chill.
9. Let jars cool undisturbed for 12 to 24 hours, check seals, label and store in a cool dark place. Once opened keep refrigerated and use within a few weeks.
Equipment Needed
1. Large heavy pot or Dutch oven, at least 5–6 qt, to cook the plums down
2. Cutting board and a sharp chef’s knife for washing, pitting and roughly chopping the fruit
3. Large mixing bowl to hold the chopped plums while you measure sugar and juice
4. Kitchen scale (or measuring cups) plus measuring spoons for sugar, lemon juice and salt
5. Wooden spoon or heatproof spatula for stirring so nothing sticks or burns
6. Candy thermometer or a chilled plate to test the set temperature (220 F / 104 C)
7. Ladle and a wide-mouth funnel to fill jars neatly, plus a clean cloth to wipe rims
8. Sterilized canning jars with lids and bands, jar lifter or tongs, and a large stockpot for the boiling water bath
FAQ
Easy Plum Jam Recipe Substitutions and Variations
- Plums: swap with equal weight of apricots, peaches or pluots. They have less pectin so you’ll need to add powdered pectin or cook longer to thicken and the color and flavor will change.
- Sugar: use less granulated sugar or replace some or all with honey or maple syrup. If using liquid sweeteners use about 70 to 75 percent of the sugar weight, expect a softer set and darker taste and reduce other liquids a bit.
- Fresh lemon juice: bottled lemon or lime juice works 1 to 1, or use 1/4 to 1/2 teaspoon citric acid per kilogram of fruit to boost acidity and help the jam set, taste will be slightly different.
- Powdered pectin: swap with liquid pectin following package directions, or skip pectin and cook longer until jam gels (or reaches the 220 F boil test), or add grated green apple or apple peels for natural pectin.
Pro Tips
1) Sugar and setting: you can cut the sugar below the 75 percent if you want it less sweet, but expect a softer set unless you add pectin. if you go low-sugar, add the powdered pectin or cook it longer and test on a chilled plate often so you dont overcook the fruit.
2) Texture control: for chunkier jam, crush a few plums with a potato masher before it boils; for smooth, pulse with an immersion blender for 5 to 10 seconds or sieve skins out while still warm. dont puree too much or youll lose that nice plum texture.
3) Reduce foam and keep color bright: a teaspoon of butter at the boil start helps, and skim any remaining foam with a spoon so jars look clear. also cook at a steady simmer not a furious boil, that helps keep the color from darkening.
4) Jars and timing: always ladle into hot sterilized jars with about 1/4 inch headspace and wipe rims clean before sealing, that avoids bad seals. if you want shelf-stable jars do the 10 minute water bath and adjust for altitude, otherwise chill and use within a few weeks.
Easy Plum Jam Recipe
I turned a bushel of ripe plums into Plum Jam using a simple trick that preserves the fruit's color and extends its shelf life for months.
150
servings
46
kcal
Equipment: 1. Large heavy pot or Dutch oven, at least 5–6 qt, to cook the plums down
2. Cutting board and a sharp chef’s knife for washing, pitting and roughly chopping the fruit
3. Large mixing bowl to hold the chopped plums while you measure sugar and juice
4. Kitchen scale (or measuring cups) plus measuring spoons for sugar, lemon juice and salt
5. Wooden spoon or heatproof spatula for stirring so nothing sticks or burns
6. Candy thermometer or a chilled plate to test the set temperature (220 F / 104 C)
7. Ladle and a wide-mouth funnel to fill jars neatly, plus a clean cloth to wipe rims
8. Sterilized canning jars with lids and bands, jar lifter or tongs, and a large stockpot for the boiling water bath
Ingredients
About 4 1/2 lb (2 kg) ripe plums, washed, pitted and roughly chopped
1 1/2 kg (3 1/3 lb) granulated sugar, roughly 75 percent of the fruit weight but you can adjust
3 tablespoons (45 ml) fresh lemon juice
1/4 cup (60 ml) water, only if the plums are very firm
1 teaspoon butter optional, helps cut down on foam
1 small package powdered fruit pectin optional, if you want a quicker set
Pinch of salt optional
Directions
- Wash, pit and roughly chop the plums; weigh about 4 1/2 lb (2 kg) so you know how much sugar to use.
- Put the plums in a large heavy pot or Dutch oven, add 1 1/2 kg (3 1/3 lb) sugar (about 75% of the fruit weight), 3 tablespoons lemon juice, and a pinch of salt if you like; if the plums are very firm add 1/4 cup water. Mix, then let sit 30 minutes to a few hours so the fruit releases juice and the sugar starts to dissolve.
- If you want a quicker, more predictable set, stir in one small package powdered fruit pectin now, either mixed with a little of the sugar first or sprinkled on and stirred in; follow the pectin package directions if they differ.
- Place the pot over medium-high heat and bring to a steady boil, stirring often so nothing sticks. Reduce heat as needed to keep a strong simmer and continue cooking until the fruit breaks down and the jam thickens. This usually takes 15 to 30 minutes depending on how chunky you want it.
- Add 1 teaspoon butter near the start of boiling if you want less foam; skim off any remaining foam with a spoon for a clearer jarred jam.
- Test for set by putting a small spoonful on a chilled plate: after a minute push the edge and if it wrinkles and doesnt run the jam is set. Alternatively the jam reaches setting point at 220 F (104 C) on a candy thermometer.
- When the jam has reached the set you want, remove the pot from heat and let rest a minute, then ladle hot jam into hot sterilized jars leaving about 1/4 inch headspace. Wipe rims, place lids and screw on bands fingertip tight.
- Process the filled jars in a boiling water bath for 10 minutes (adjust for altitude if needed) to seal and store long term. If you plan to refrigerate and use quickly you can skip the bath and just chill.
- Let jars cool undisturbed for 12 to 24 hours, check seals, label and store in a cool dark place. Once opened keep refrigerated and use within a few weeks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 20g
- Total number of serves: 150
- Calories: 46kcal
- Fat: 0.05g
- Saturated Fat: 0.01g
- Trans Fat: 0g
- Polyunsaturated: 0.01g
- Monounsaturated: 0.01g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 22mg
- Carbohydrates: 12g
- Fiber: 0.3g
- Sugar: 11.3g
- Protein: 0.1g
- Vitamin A: 46IU
- Vitamin C: 1.3mg
- Calcium: 0.8mg
- Iron: 0.02mg
