My recipe for Easy Plum Jam is really very simple and, as plums are high in pectin so the jam will set easily. Let me take you through this easy step by step recipe so you can enjoy this sweet treat.
My Grandmother’s Plum Jam
Plum Jam always reminds me of my maternal grandmother. My gran was a great jam maker, every year she made raspberry, strawberry, and blackcurrant.
However, it is my Gran’s Plum Jam I remember best of all because she didn’t bother taking out the stones. And you had to pick them out of the jam as you ate and put them on the side of your plate!
You’ll be pleased to know that I took the stones out of my jam recipe because I would hate someone to crunch down on one and break their teeth!
What kind of plums are best for jam-making?
Plums are part of a group of stone fruits that includes greengages, mirabelles, damsons and cherry plums All of these fruits make good jam.
You can use dessert plums to make Easy Plum Jam. The plums you buy in markets and supermarkets are usually dessert plums. They may simply be labelled as British Plums or Yellow Plums or you may get a variety such as Victoria.
You may be able to get cooking plums from a greengrocer or from a friend’s garden if you don’t have your own plum tree.
How to make Easy Plum Jam
You will need plums, sugar, water and lemon juice. That’s all, it really is that simple to make this delicious jam.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Prepare the plums
Halve the plums and remove the stones, put them into a large pan, I use the base of my pressure cooker.
Soften the plums and add the sugar
The plums will soften quite quickly in the water and lemon juice then you can add the sugar. Make sure that the sugar is fully dissolved before bringing it to the boil.
What is a rolling boil?
I learned about jam-making from my Mum and my grandmother by watching them. I think it is much easier to understand when you can see what you are aiming for.
So here is a little help with the main techniques for jam making. The video above will show you what a ”rolling boil’ looks like.
HOW DO I TEST IF MY JAM WILL SET?
THE WRINKLE TEST
When you have boiled the jam for 20 minutes you can check if it will set (firm up) once cooled. To test for setting point you can use a jam thermometer, you can use the ‘flake’ test, but I have always used the wrinkle test.
Place some saucers in the fridge before you start making the jam. After your jam has been at a rolling boil for the necessary time, take the pan off the heat.
Put a teaspoon of the jam onto one of the cold saucers. Place the saucer back in the fridge and leave for 5 minutes. Then remove the saucer and push your finger across the jam. If it wrinkles, you can skim off the froth and pot up your jam in sterilised jars.
HOW DO I STERILISE MY JAM JARS?
I sterilise my jam jars and metal lids by thoroughly washing and rinsing them. I then put them, still wet, upside down onto a baking tray and place it in the oven at 150C just before I start to make the jam.
The water creates steam which helps to sterilise the jars. I take them out of the oven and fill them with the hot jam, then put on the lids. There are other methods but this is how I sterilise my jars.
DO I NEED TO WATER-BATH THE JAM?
No. I have never water-bathed jam and my jams, jellies, and marmalade stay in good condition for at least a year kept in a cool dry cupboard. In other countries, this is common practice and often used for lower sugar recipes.
I always think there is something rather magical about the way fruit and sugar transform into jam. Plum Jam has the most glorious colour
The colour may vary depending on the type of plums that you use, but somehow it always looks like glowing jewels, or am I being fanciful?
More Jam Recipes from Farmersgirl Kitchen
Blackcurrant Jam is one of the easiest jams you can make. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar.
Greengage and Apple Jam is simple to make and a delight to eat. Serve the jam spread on bread, toast or scones. Use it to fill a cake or include it in a yogurt dessert, there are so many ways to eat this jam.
Gooseberry Jam is a rather magical jam. You start with green or slightly pink berries, sugar and water, and the result if a glowing amber-pink and totally delicious spread.
Rhubarb and Ginger Jam is one of the first jams I ever made. It’s absolutely delicious and the perfect way to preserve a glut of rhubarb in the spring and early summer. Rhubarb and Ginger Jam is really easy to make and the preserved ginger adds a fabulous kick.
More Plum Recipes for you to try
Plum and Almond Traybake – Farmersgirl Kitchen
Easy Roasted Plums with Star Anise – Supper in the Suburbs
Cinnamon Spice Pancakes with Cinnamon Poached Plums – Farmersgirl Kitchen
Plum Jelly – Kavey Eats
Duck and Plum Salad – Farmersgirl Kitchen
Mini Damson Madeira Loaves – Baking Queen 74
Plum Almond and Apple Tarte Tatin – Foodie Quine
Grilled Plums with Minted Couscous and Almonds – Thinly Spread
Plum and Almond Crumble Cake – Family, Friends, Food
Hungarian Plum Cake – Elizabeth’s Kitchen Diary
Glyn Purnell’s Duck with Spiced Plum Jam – Gingey Bites
Apple Plum Galette – Little Sunny Kitchen
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How to make Easy Plum Jam
Ingredients
- 900 g dessert plums (weight without stones)
- 4 tbsp water
- 900 g sugar
- 2 tbsp lemon juice
- 1 knob butter approx 1 tsp
Instructions
- Halve the fruit and remove the stones.
- Wash your jars and place in a low oven (see notes).
- Put into a large pan with the water and cook gently until the plums are soft but not disintegrated.
- Add the sugar and lemon juice and stir until the sugar has dissolved.
- Bring to the boil, and boil rapidly, (rolling boil) then remove from the heat after 5 minutes and test for set (see notes).
- When setting point has been reached, skim off the most of the froth (scum) into a bowl (you can still eat this, it’s not dirty just frothy) then add the knob of butter which will disperse the remaining scum.
- Let it cool for about 15 minutes so the fruit settles and doesn't sink to the bottom of the jars.
- Ladle into sterilised jars and leave to cool before sealing.
Kavita Favelle | Kavey Eats says
I love this time of year, not least for the plums and making jams, jellies, chutneys and even plum wine!
Janice Pattie says
Yes, me too! We used to make plum wine but it was tricky as it has so much pectin.
Lorna says
Love the look of the plum jam, I will defo make some soon!
Janice Pattie says
Thanks Lorna, enjoy!
Chris @thinlyspread says
Deliciousness! I think plum and damson jam are my two favourites to make, they are so easy and so tasty and rarely to be found on a supermarket shelf. Yours is a glorious colour, makes me want to just dive in! Thanks so much for sharing my grilled plums recipe too 🙂
Janice Pattie says
They really are and I wish .I still had access to damsons!
Licy says
Your plum jam looks glorious, I’ve been wanting to get the jam pan out for ages. When my hob is finally installed this will be one of the first things I make! Thanks for including my recipe.
Janice Pattie says
Thank you so much. That must be so frustrating for you Lucy.
Emma @ Supper in the Suburbs says
I adore plums. You can’t beat a ripe one! Though I do often find that supermarket plums are a little tasteless. This is a great way of using up a glut.
Janice Pattie says
Yes, they can be a bit tasteless, but not in jam 🙂
Diana says
I have to be honest, I’ve never tried plum jam before. But I love plums, and would really love to try the jam. Maybe I’ll make some next week!
Janice Pattie says
If you love plums you will definitely like the jam, it’s super easy to make. Enjoy!
Heidi Roberts says
I love the freshness of home made jams, plums being one of my favourites. I take the stones out and crack them, wrap the little pieces inside in muslin and cook them with the jam – this helps with the setting as the pectin is inside the stones.
Michelle @ Greedy Gourmet says
Think I attempted plum jam once, years ago, but it didn’t set and was very runny. Tasted good though but it intimidated too much until now. Maybe I should try again!
Janice Pattie says
Oh that’s a shame. I think it depends on the plums. To be extra sure of set crack the stones from the plums and put them in a muslin bag which you boil along with the jam, that will give you extra pectin.
Nadia says
I absolutely LOVE plum jam! My nana used to make it for me when I was growing up. This takes me back. Looks so delicious 😀
Janice Pattie says
It must be a grandmother thing! Thanks for your kind comments.
Choclette says
I grew up with stones in damson jam, so sort of used to it, but definitely prefer it without. Love plum jam, though I have to say my current favourite is your fig and lime – mmmm!
Janice Pattie says
Aw thank you. Yes, I suppose the stones were part of the fun when you are a child
Iss says
Never tried making a jam myself to be honest, but this one does not look too complicated so I will give it a go ! Plus- plum jam is actually my favourite.
Janice Pattie says
It really isn’t very difficult, let me know how you get on.
Jackie Reid says
Hello, can you let me know how much jam this recipe makes? It’s my first time making jam and I want to make sure I have enough jars (or not too many!). Thank you
Janice Pattie says
Hi Jackie, Thank you for getting in touch, I’m delighted that you are making the Easy Plum jam. You should get about 4 standard jars of jam from this recipe. Good Luck!
Sue says
Approximately how many jars of jam does this recipe make?
Janice Pattie says
Hi Sue, Thanks for getting in touch. You will get about 3-4 jars of jam depending on the size of your jars. I hope you enjoy the jam.
Jacqui Bellefontaine says
I love making my own jam. sadly my plum tree has yet to have enough fruit for me to make jam with. I made roasted greenage jam last year and it was devine.
Janice Pattie says
I have to buy my plums for jam as I don’t have a plum tree…yet! Love green gages too, they make wonderful jam.
Adam says
Fabulous jam, great recipe thanks
Janice Pattie says
Thank you, Adam. I’m glad you enjoyed it.
Grahame Park says
How can I rectify my plumb jam ,that does not set ,despite having all the correct ingredients
Janice Pattie says
Hi Grahame
I’m sorry to hear that your jam has not set. Th would suggest reboiling the jam with a tablespoon of lemon juice, test for set as before. You can also use commercial pectin e.g. Certo and use the quantity suggested on the packaging and reboil. Both of these provide extra pectin. I hope that works out for you.
Choclette says
I’ve just remembered I really need to make this. It’s not long now until plum season arrives. Yum!
Janice Pattie says
There are some jams that seem almost magical and plum is one of them. I love the jewel like colour and chunks of fruit.
shelley castle says
When you say let it cook for 15 minutes so fruit doesn’t go to bottom of jars do you mean let it cool? Just making this now!
Janice Pattie says
Hi Shelly, yes it should read cool for 15 minutes. Thanks for letting me know, I’ll get that changed. I hope you enjoy your jam.
Paul Huckett says
The last of the plums are just turning up in a greengrocers now in Australia. The supermarkets stopped selling them a month ago. So I am making your plum jam today .I made your Spicy Courgette and Apple chutney this week. I was a bit naughty and kept a bit in the fridge . I just ate it for lunch on some homegrown beef that was corned by our butcher and then slow roasted for 3hrs 30 mins and allowed to cool for sandwiches . Both were delicious . Thank you for your recipes
Janice Pattie says
That’s great to hear, Paul. I hope you enjoy the plum jam as much as the chutney. I’ve just planted a new plum tree, it may be a year or two before I get a crop but I’m looking forward to having my own supply! Thanks again for your kind comments.