Plum Jam Recipe

I’m so stoked about this plum jam journey i embarked on – picture 3 lbs of juicy plums, 4 cups sugar, a splash of lemon juice and water (and yeah, even some lemon zest if you’re feeling extra) coming together in a big, messy saucepan, simmering slowly while i stirred and waited for that perfect gel moment, and trust me, nothing beats the feeling of spooning that warm, homemade sweet goodness straight into sterilized jars for a taste of summer all year round.

I love makin plum jam becuz it’s a great way to get natural vitamins from ripe plums mixed with just the right sweetness of sugar and tang of fresh lemon juice. I add a bit of water and sometimes a little lemon zest to enhance flavor, makin it a simple, tasty, and nutritious treat.

Ingredients

Ingredient Quantities

• 3 lbs ripe plums, pitted and roughly chopped (about 8 to 10 medium ones)
• 4 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1/4 cup water
• Optional: zest of 1 lemon for extra flavor

How to Make this

1. Start by sterilizing your jars and lids if you plan to can the jam for long term storage or just use clean jars if refrigerating.

2. In a large heavy bottomed saucepan, mix together the roughly chopped plums, 4 cups granulated sugar, 1/4 cup fresh lemon juice, 1/4 cup water, and if you want extra flavor, add the zest of 1 lemon.

3. Let the mixture sit for around 10 minutes so that the sugar can start to dissolve into all the fruit.

4. Put the pan on the stove over medium heat and stir it often so that none of the sugar starts to burn.

5. Once the sugar is mostly dissolved, increase the heat until the mixture comes to a steady simmer.

6. Allow the jam to cook for about 30 to 40 minutes, stirring frequently. The fruits will break down and the jam will start to thicken as it cooks.

7. To check if it’s thick enough, drop a small spoonful onto a cold plate and wait about a minute. If it gels up, it’s ready, if its still runny, cook it a bit longer.

8. When you’re happy with the thickness, remove the pan from the heat and let it cool for a few minutes.

9. Carefully ladle the warm jam into the sterilized jars, leaving a little headspace at the top.

10. Seal the jars tightly and let them cool completely at room temperature before storing. Enjoy your homemade plum jam on toast or as a treat in your favorite recipes!

Equipment Needed

1. Sterilized jars and lids (or clean jars if you’re refrigerating)
2. A heavy-bottomed saucepan
3. A chopping board and a sharp knife for chopping the plums
4. Measuring cups for the sugar, lemon juice, and water
5. A long-handled stirring spoon for constant stirring
6. A ladle for transferring the jam into the jars
7. A cold plate to test the jam’s consistency
8. A stove to cook the mixture

FAQ

• Q: How long does it take to make this jam?
  A: It usually takes about 1 to 1.5 hours from start to finish, including prepping the fruit and cooking the jam.
• Q: Can I use a substitute for granulated sugar?
  A: You can use honey or another sweetener but expect differences in flavor and cooking time so its best to try a small batch first.
• Q: How do I know when the jam is set?
  A: A good trick is to drop a spoonful on a cold plate, if it thickens up after a minute its ready to jar.
• Q: Is it necessary to be precise with chopping the plums?
  A: Not really, just keep the pieces roughly the same size so the cooking is even, some extra chunkiness is fine.
• Q: How long can I store this plum jam?
  A: When stored in a clean, airtight jar in the fridge it should last up to 2-3 weeks.

Plum Jam Recipe Substitutions and Variations

• Instead of 3 lbs of plums, you could use a mix of peaches or nectarines to give your jam a slightly different, delicious twist
• If you dont have granulated sugar, try coconut sugar or honey (just note that honey is sweeter so use a bit less)
• No fresh lemon juice on hand? Lime juice or even a splash of apple cider vinegar works fine to add that tang
• Instead of water, a little apple juice can be used for extra fruity flavor in your jam
• If lemon zest is missing, orange zest is a good alternative that still brings a bright, citrusy note

Pro Tips

1. Pro tip: Let the chopped plums sit with the sugar and lemon juice for at least 10 minutes before heating. This waiting time helps the sugar dissolve better so you dont get that gritty texture later on.

2. Another tip is to stir constantly once the pan is on the stove. You gotta keep an eye on it and stir often to prevent the sugar from burning, which can mess up the whole flavor.

3. When you’re checking if your jam is thick enough, use the cold plate test. Drop a spoonful onto a cold dish and wait for about a minute. If it gels up like it should, you’re good; if not, give it a bit more time. Just be careful not to overcook it because that can make it too thick and gloopy.

4. Lastly, make sure your jars are super clean or (even better) sterilized if you plan on storing your homemade jam for a longer time. Leaving a little headspace in the jar is also important so the jam cools down properly and seals well.