Easy Plum Jam
Easy Plum Jam is really very simple to make and has a sweet fruity flavour. This jam is ideal for beginners 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.
Why should I make Easy Plum Jam?
Homemade jam is so much nicer than any jam that you can buy. And Plum Jam is not one of the varieties that is readily available to buy in supermarkets. It’s one of the easiest of kinds of jam to make because plums have lots of pectin and the jam sets easily.
If you or a neighbour have a plum tree then some years you may end up with a massive glut of fruit. Jam is a great way to preserve the excess to eat yourself and you can also give a jar as a gift.
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.
But it is the 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 is the difference between Jam and Jelly?
Jam and jelly are both preserves made with fruit and sugar. In the UK jam is a preserve with whole pieces of fruit in it like this recipe for Mixed Red Berry Cherry Jam.
To make jelly you need to cook the fruit then strain the juice through a jelly bag. Once you have the juice you add sugar and boil to make a smooth jelly. For example, my Blackberry & Apple Jelly is a smooth jelly. In most parts of the US all fruit preserves are generally called jelly whether they contain pieces of whole fruit in them or not.
What ingredients do I need for Easy Plum Jam?
You only need a few ingredients to make this jam. Here is what you will need:
- Plums
- Water
- Sugar
- Lemon Juice
- Butter (optional)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
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 are high in pectin and make good jam.
You can use any 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 or Marjorie.
I used the lighter coloured Victorial plums for this batch of jam but I have used the same recipes with dark red plums and it works just the same.
What is pectin and can I make jam without it?
Pectin is the ingredient that makes jam set or gel. All fruit has some pectin, but some fruits are high in pectin and others have hardly any. Plums are high in pectin so the jam sets more easily than jam made with fruit such as strawberries.
Why do you add lemon juice to jam?
Although plum jam will set without lemon juice, I add lemon juice to the recipe becaue helps the pectin strands to form and set the jam. Lemon juice is also highly acidic and helps to reduce the growth of bacteria.
What kind of sugar should I use for Easy Plum Jam?
I use ordinary granulated sugar from the supermarket. You can buy preserving sugar which has larger crystals that dissolve more slowly and create less froth on top of the jam. Be careful when buying preserving sugar that you don’t buy Jam Sugar which is different and has added pectin and gelling agents.
There seems like a lot of sugar in this jam, can I use less?
This is a traditional jam recipe and uses equal quantities of sugar to fruit in order to preserve it. The high sugar level means that the jam will keep for longer. However, I do have a small batch recipe for a Low Sugar Plum Jam that uses a third less sugar.
How should I store Easy Plum Jam?
Store the sealed sterilised jam jars in a cool larder or cupboard. A lot depends on where you live in the world and how warm or humid your climate is. However, once the jam is opened I tend to keep it in the fridge unless it is going to be used quickly.
How long can I keep Plum Jam?
You can keep sealed jars of Plum Jam for up to a year without any deterioration in quality. You can keep the jam longer than that and it will still be edible but you may lose some colour and sometimes it shrinks inside the jar.
How do I sterilise jam jars?
There are many different ways to sterilise jam jars including putting them in a hot wash in the dishwasher. This is how I sterilise my jam jars:
- Wash and rinse the glass jars and metal lids
- Put the wet glass jars on a baking tray upside down.
- Place in the oven at 120C (250 F) before you start to make the jam. The water creates steam which helps to sterilise the jars.
- Pour boiling water from the kettle over the lids then drain and leave to dry on kitchen paper.
- Take the jars out of the oven and fill them with the hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
You can also sterilise your jars on a hot wash in your dishwasher or use your Air Fryer to sterilise a small batch of jars.
How do I know when the jam is ready?
I use the wrinkle test to check if the jam is ready. Here is how to test for set:
Before you start to make the jam place 2 saucers or small plates in the fridge.
• After the jam has been at a rolling boil for 10 minutes, take it off the heat.
• Put a teaspoon of the jam onto one of the saucers from the fridge.
• Return it to the fridge for 5 minutes.
• Take the saucer out of the fridge and push your finger across the jam. If it is ready the jam should wrinkle where you pushed your finger (see photo above).
• If it is not ready, bring the jam back to a boil for 5 minutes then repeat the saucer test. Be careful not to burn the jam on the base of the pan.
• Skim off any froth on top of the jam in the pan with a metal spoon, then pour or ladle your jelly into sterilised jars and seal.
Check out this video to see the wrinkle!
Can I make a larger quantity of plum jam?
You can double this recipe to make more jam. You may need to keep it at a rolling boil for longer to achieve setting point. I don’t recommend a larger batch than that though as the jam will take much longer to come to setting point and may burn to the bottom of the pan.
Do I need to water bath the jam?
No, it is not necessary to water bath this jam. I have been making jam for over 40 years and I have never water bathed jam or jelly. The high sugar content in this jam recipe and properly sterilsed jars means that the unopened jam jars will be safe to store out of the fridge. Once you open the jam it is safer to store it in the fridge.
Can I make jam with frozen plums?
You can use frozen plums and if you do, then don’t defrost them. Cook them from frozen then continue to follow the recipe. You may lose a bit of colour in jam made with frozen plums but the jam should still taste good.
Vegetarian
This jam contains no animal products and it is suitable for vegetarians.
Gluten Free
There are no wheat products in this jam and it is suitable for people following a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Easy Plum Jam?
Serve Easy Plum Jam for breakfast with bread, toast, English muffins and croissants. It makes a great topping for pancakes, or try a large spoonful on some Greek yogurt and granola. It is also delicious on my air fryer scones for afternoon tea.
More Jam Recipes
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
Easy Plum Jam
Equipment
- Sharp knife
- chopping board
- weighing scales
- Measuring spoons
- large pan
- wooden spoon
- 4 glass jam jars with lids 380 ml (1 lb)
- 2 saucers or small plates
- jug
- Metal spoon
- small bowl
- ladle or jug
- jam funnel optional
Ingredients
- 900 grams (2 lb) dessert plums (weight without stones)
- 4 tablespoon (4 tablespoon) water
- 900 grams (4 cups) sugar
- 2 tablespoon (2 tablespoon) lemon juice
- 1 teaspoon (1 teaspoon) butter
Instructions
- Wash and rinse the 4 jam jars and place upside down on an oven tray (baking sheet). Put into the oven at 120 ℃ (250 ℉). Place the jar lids in a jug and pour boiling water over them. Put two saucers or small flat plates into the fridge to test for set.
- Wash 900 g (2 lb) plums, remove the stones (pits) and cut into quarters.
- Put the cut plums into a large pan with 4 tbsp of water.
- Cook gently until the plums are soft but not disintegrated.
- Add 900 g (2 lb) sugar.
- Heat gently, stirring with a wooden spoon, until the sugar has dissolved, then add 2 tbsp lemon juice.
- Bring to the boil, and boil rapidly, (rolling boil) for 10 minutes.
- Remove from the heat and plate a teaspoon of jam on a cold saucer then return the saucer to the fridge for 5 minutes. After 5 minutes push your finger across the jam and if a wrinkle forms the jam is ready. If not return the pan to the heat and bring back to the boil. Boil rapidly for a further 5 minutes and test again for set.
- When setting point has been reached, us a metal spoon to skim off the most of the froth into a small bowl (you can still eat this, it's not dirty just frothy) then add the knob of butter which will disperse the remaining scum.
- Add 1 tsp butter to the pan and stir. This will disperse any remaining froth. Let the jam cool in the pan for about 10 minutes so the fruit settles and doesn't sink to the bottom of the jars.
- Remove the jars from the oven and use a ladle or a jug to pour the jam into sterilised jars.
- Put the sterilised lids onto the jars and tighten. The lids will expand with the heat from the jam and the jars, so remember to return and tighten them again after the jam has cooled.
- Serve Easy Plum Jam with any kind of bread, toast, scones or pastries.
Video
Notes
Nutrition
This recipe was first published in 2017.
I love this time of year, not least for the plums and making jams, jellies, chutneys and even plum wine!
Yes, me too! We used to make plum wine but it was tricky as it has so much pectin.
Love the look of the plum jam, I will defo make some soon!
Thanks Lorna, enjoy!
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 🙂
They really are and I wish .I still had access to damsons!
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.
Thank you so much. That must be so frustrating for you Lucy.
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.
Yes, they can be a bit tasteless, but not in jam 🙂
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!
If you love plums you will definitely like the jam, it’s super easy to make. Enjoy!
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.
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!
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.
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 😀
It must be a grandmother thing! Thanks for your kind comments.
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!
Aw thank you. Yes, I suppose the stones were part of the fun when you are a child
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.
It really isn’t very difficult, let me know how you get on.
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
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!
I’ve just made double the amount and filled 7 smallish jars. Not sure how much they hold but not as big as 1lb jars. Hope this helps.
Thanks, Pam. It’s always an estimate on the quantity because different plums will yield a slightly different quantity. I always sterilise more jars than I think I need and sometimes they all get filled, other times not. I hope you enjoy your jam ?
Approximately how many jars of jam does this recipe make?
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.
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.
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.
Fabulous jam, great recipe thanks
Thank you, Adam. I’m glad you enjoyed it.
How can I rectify my plumb jam ,that does not set ,despite having all the correct ingredients
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.
I’ve just remembered I really need to make this. It’s not long now until plum season arrives. Yum!
There are some jams that seem almost magical and plum is one of them. I love the jewel like colour and chunks of fruit.
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!
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.
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
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.
I have just made this for my work colleagues as a little present.
I still have plum left so will be making some for family and friends.
What a lovely idea, thanks for letting me know, I hope your colleagues enjoy the jam.
This was my first attempt at jam and it came out great …only problem I have is I find it very sweet can I reduce the sugar amount
Hi Erica, Good to hear you had success with the recipe. In a traditional jam the sugar content is high in order to preserve the fruit and so it will keep. If you reduce the sugar the jam won’t set without artificial pectin and would need to be stored in the fridge. If you want to try this, I’d recommend that you find a specific low sugar recipe because it’s not something I’ve tried and I don’t think my recipe would work like this. I hope that is helpful.
Made this plum jam tonight,?nice simple recipe, absolutely delicious.
Thank you, I’m so glad you found the recipe easy. Enjoy your jam!
Hi Janice,
I am planning to make this jam, I was just wondering how long you would recommend cooking the plumbs in the water and lemon juice (before adding the sugar)
Many Thanks.
Hi Neil
Just cook them until they are soft. I can’t give a time as it depends on the type of plums and how ripe they are.
When the jam is made, how long will it keep unopened inba cool cupboard? Thanks.
Hi Debbie
The jam will keep for up to a year as long as the jars are sterilised and remain unopened. Once opened it should be eaten within a week or if kept in the fridge it will keep for 2 or 3 weeks.
Mixed Victoria plums with a punnet of big purple plums that didn’t convince as raw fruit,, and thankfully the result is a very tasty jam (phew) with a wonderful colour.
I’m so glad to hear that, Izzi. Jam is definitely the answer for indifferent plums!
Just made my first ever attempt at making jam and so far so good!!!! Our tree has produced a glut of plums so really satisfying to find a way to use them. The jam is still a little warm so not as set as i would like but hopefully in the morning it will have set properly. Would i use jam sugar next time if there is a problem with the setting or do half jam sugar half granulated sugar?? Regards Rach
Hi Rach, so good to hear you are making your own jam. I hope your jam has firmed up a bit now. If not you could boil it up again with the juice of half a lemon and test for set again. That does tend to make the jam darker and you have to be careful not to burn it. By all means try half jam sugar if you want but its not something I’ve ever had to do. Jam making does get easier the more you do it and get to know your wrinkle test. Also homemade jam doesn’t set solid like some bought jam but nor should it be runny. I hope that helps. Janice x
Hi Janice
We just made our first batch of homemade plum jam!
Our three plum trees are full of fruit this year
I would like to know if there is a plum jam recipe without or a
smaller amount of sugar??
Will await your reply
Thanks for your tips
Angela& Gary
Hi Angela and Gary, good to hear you have made my plum jam. In terms of the sugar content, the sugar is key in preserving the fruit. If you reduce the sugar, the jam will not keep outside the fridge. I am able to keep my recipe for over a year without any reduction in quality or mould growth.
My only suggestion would be to look for a freezer jam recipe or a chia seed jam. But with 3 plum trees I’m guessing you need long term storage.
What I try to remember is that I will only be eating one teaspoon of jam at a time on bread or toast, which is no more sweet than a biscuit or piece of cake.
I hope that helps. I will look to see if I can develop a lower sugar sweet spread but it wouldn’t be like jam
Thanks for your feedback, it is really appreciated.
Janice
Thanks Janice for your help
I am thinking of storing the excess plums in the freezer, Is that a good idea?
Regards
Angela & Gary
Hi there, yes you can freeze plums. There are various opinions about whether you should freeze them whole, remove the stones, or cook them before freezing. I would generally remove the stones and cook them before freezing. If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. If you plan to use the plums for dessert them add the sugar at the cooking stage. You could try cooking some and freezing some as they are and see how you get on but they will need to be cooked when they come out of the freezer. Best of luck,
Janice
It’s interesting what you said about leaving in the stones, I had always heard that if you leave the stones in you get a better flavour but with the recipe I used to use you wait till all the stones float to the top when it’s cooking and skim them off! However after discovering the most ugly wee red maggoty thing in one of my plums I decided to cut in half and destone. The maggots also make the insides rotten and you can’t always see that. Mind you I bet we’ve all eaten plenty of maggots and other interesting wildlife in bought jam!
Love your website, it’s right up my street!
I just hate finding stones in my jam and I always missed one if I left them in. Cutting in half does definitely let you see that the plums are good too. Thanks for your kind comments.
Hi
Just about to make this jam from my first harvest of yellow flesh plums – hope they work ok. I can’t see any mention of storage. Should the jam be stored in or out of the fridge and how long will it keep for? How many jars will I need if they are quite small jars?
Thanks so much for your help.
Lucy – Leeds, UK
Hi Lucy
As long as your jars are sterilised and sealed, you can store the jam outside the fridge for up to a year. Once opened you may wish to store in the fridge if your house is very warm. The recipe makes about 3.5 – 4 standard 380g (1lb) jars. If you have smaller jars you may need more. I always sterilise more than the recipe needs just in case! I hope you enjy the jam and this infomration doesn’t come to late for you as I’ve been away for a few days and just seen the question.
After I ladle the jam in jars and place the lids on, do I need to turn the jars upside down to help seal them? I’ve never done it this way before. I’ve always sealed them with a hot water bath.
Thank you!
Hi Rebecca, I don’t turn my jars upside down and I’ve never had any problem. As the jam cools in the sealed jar, just check that the lid is tight. If you feel happier about it you can turn them upside down but I’ve never found it necessary.
Perfect recipe for this time of year, using up the plums I’ve have in my garden. Think I’ll make pancakes tomorrow morning for breakfast to go with the jam.
Another fantastic jam recipe! Adding this to my jam making rotation.
Thank you. Enjoy!