Simple Plum Jam Recipe

Jump to Recipe Print Recipe

Head on over to your local Farmer’s Market this summer and fall and stock up on the star of our homemade jam – Plums! This Simple Plum Jam Recipe is a great addition to your morning yogurt, a slice of toast, or added to your sparkling water!

Jump to:

⭐ Why You’ll Love This Recipe
❓ What are plums?
❓ The Difference Freezer Jam vs. Cooked Jam
❓ Using Pectin in Plum Jam
❓ Can I Use Frozen Plums for this recipe?
🍴Ingredients
📖 Step by Step Instructions
⏲️ Substitutions & Variations
💭 Recipe FAQs
Here are some other recipes to try!
Simple Plum Jam Recipe
💬 Comments

Preserving the luscious, rich flavors of ripe plums, our easy plum jam recipe is a testament to the beauty of homemade preserves. There’s nothing like the joy of converting fresh, juicy plums into a delicious jam that captures the essence of this delightful stone fruit.

Perfect for breakfast spreads or as a sweet layer in desserts, this simple plum jam is an easy recipe for both beginners and jam-making aficionados. Dive into the world of jam-making with these step-by-step instructions and savor the fruits of your labor.

⭐ Why You’ll Love This Recipe

Small Batch Goodness: Making jam in small batches ensures that you capture the best fruit flavors without compromising the texture or taste.
No Added Pectin: Our easy plum jam recipe uses the natural pectin present in ripe plums, ensuring a great set without the need for additional pectin.
Low Sugar: With less sugar than most store-bought jams, you get to relish the natural sweetness of ripe plums.
Versatile Uses: Beyond bread, this delicious plum jam is perfect for swirling into yogurt, topping desserts, or even as a glaze for meat dishes.

❓ What are plums?

Plums are a type of stone fruit that contains one large stone or pit in the middle. The stone itself isn’t a seed, though a lot of people think that’s the case! The actual seed is actually found inside the stone once it’s cracked open. Some other common stone fruits are peaches, nectarines, cherries, plums, and apricots!

It's the season for plums and stone fruit!

Of course, this will vary depending on where you live, but generally, stone fruit season tends to span from late spring to early fall!

Which Type of Plums should I use?

There is such a large variety of plums and stone fruits that you can use - don’t be afraid to substitute the plums of your choice for this jam! Use whatever your heart desires.

How to Store your Plums

After purchasing and washing your plums, leave them out at room temperature for a day or two so they have a chance to ripen. You’ll be able to tell that they’re ready when they become slightly tender to the touch. Once ripe, you can place them in the fridge to prolong their shelf life!

❓ The Difference Freezer Jam vs. Cooked Jam

When making freezer jam, the fruit is not or only briefly cooked before storing in the fridge or freezer. On the other hand with traditional jam, the fruit is simmered together with sugar, and a range of other ingredients before storing.

❓ Using Pectin in Plum Jam

Depending on the fruit jam you are making, you may be instructed to add an ingredient called pectin that helps to thicken the mixture. Some fruits are higher in pectin than others and work better in no pectin jam recipes, such as this one! Plums are naturally rich with pectin, so I would advise not adding more to this recipe.

❓ Can I Use Frozen Plums for this recipe?

You certainly can! Follow this recipe as directed, just note that it will of course take a bit longer for your plums to break down as they will be cold.

🍴Ingredients

Sugar
Plums
Cardamom Pods
Salt
Lemon Juice

📖 Step by Step Instructions

Add the sliced plums, sugar, whole cardamom pods and salt into a saucepan stirring to combine. Bringing the stove to medium high, bring the mixture to a boil and continue heating until the sugar dissolves. During this process, use a utensil similar to a potato masher to mash the plums, breaking them down.
Add lemon juice and stir to combine.
Lower the heat to a simmer and keep stirring while boiling, skimming off any foam.
Continue stirring for about 20-30 minutes total. You’ll know that the jam is ready when the juices have thickened significantly.
Finally, strain into airtight heat proof container and allow to cool before using.

⏲️ Substitutions & Variations

Sugar Variations: If you prefer, you can substitute white sugar with brown sugar or honey, adjusting to taste.
Spice it Up: Add a cinnamon stick or a pinch of ground cinnamon during the cooking process for a warming, spiced variation.
Mix of Fruits: While plums are the stars, try combining them with other fruits like strawberries for a unique strawberry-plum jam blend.
Wild Plum Adventure: Wild plums offer a tart, unique flavor. If you have access to wild plums, they can be used in place of red plums for a tangy twist.

💭 Recipe FAQs

Do I need to peel my plums before making jam?

You certainly can peel your plums before starting the process of making jam! I tend to let the skin remain on the plums and then strain my jam once it's finished cooking. That will allow me to discard the cardamom pods and the skins for a smooth, consistent texture.

How do I know when to stop cooking my jam?

You can also test whether your jam is ready by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of jam on the plate. If your jam sets within one minute on the cold plate you’re finished! If not, you’ll need to continue cooking a bit longer.

How Long will my Jam last?

After making your jam, you'll want to store it in the refrigerator and use it within one month!

Do I need to peel the plums before making the jam?

No, the plum skins break down during the cooking process and add a lovely texture and color to the jam. If you prefer a smoother texture, you can blend the hot jam or pass it through a sieve.

How do I know when my jam has reached the setting point?

The cold plate test is a great way to check. Place a plate in the freezer for a few minutes. Drop a small amount of the hot jam onto the chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, cook for a couple of minutes more and test again.

I have a bounty of plums from my plum tree this year. Any tips for getting the best results for my homemade jam?

Certainly! For the best plum jam, work in small batches to ensure even cooking and use a large saucepan for better surface area. Always follow the recipe card closely, especially regarding the sugar ratio and boiling points, to achieve that perfect jam consistency.

Here are some other recipes to try!

If you try the recipe for this Plum Jam, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧