Simple Plum Jam Recipe

5 from 2 votes

This Easy Plum Jam is as simple to make as it is delicious. With only 4 ingredients the taste is fresh, sweet and subtle.

Prep Time10

Cook Time15

Total Time25

Course: Jams

Cuisine: British/American

Servings: cups

Calories: 876kcal

Author: Emma Duckworth

Equipment

Heavy based saucepan

Ingredients

650 g plums halved and de-stoned
30 ml water
600 g granulated sugar
30 ml lemon juice

Metric - US Customary

Instructions

Sterilise Jars. Preheat your oven to 140°C (280°F). Wash the jam jars well, rinse and place them upside down on an oven rack for 15 minutes to sterilise. Remove just before filling.
Quarter or chop the plums. Add plums to a heavy-based saucepan and, with 2 tablespoons of water, cook for 5 minutes on medium heat or until the fruit has softened slightly. (If the plums are already juicy and ripe, this step isn’t necessary). Place a small plate in the freezer.
Cook jam. Add sugar and lemon juice to the softened plums and bring to a rolling boil on high heat. Add a candy thermometer and cook until the temperature reaches 105°C (215°F) setting point.
Check setting point. Once the jam reaches the correct temperature, perform the jam setting test. Remove the saucer from the freezer and place a dollop of jam on the plate. Leave it for a couple of minutes, and if you run your finger through the jam and it stays apart, it’s ready. If not, then continue to boil and repeat the test.
Ladle into jars. Scoop off the scum from the top of the jam. Carefully remove the jars from the oven and ladle the jam into the preserving jars. Screw the lids on firmly and leave to cool completely. Label the jars and store them until needed.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: If jars have been sterilised, store jam at room temperature in a cool, dark place away from direct sunlight. A pantry cupboard is perfect. Once the jar is opened, then refrigerate and enjoy within 3 weeks.

To freeze: When filling the jars, leave 2 cm (1-inch) head space. Once the jam has cooled, securely close it with a lid and freeze it for up to 1 year. Thaw overnight in the refrigerator.

TIP 1: Choose fresh plums that aren't overripe. Too soft or slightly blemished fruit can cause the jam to spoil.

TIP 2: A wider base saucepan is best. This allows the water to evaporate quicker from the fruit.

TIP 3: Use a long-handled wooden spoon. The jam does spit when bubbling, and it's piping hot!

Nutrition