Farmersgirl Kitchen

How to make Easy Plum Jam

How to make Plum Jam - simple and delcious

Jams | September 28, 2017 | By

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 cooked the plums with the stones in and you had to pick them out and put them on the side of your plate when you spread the jam on your bread and butter!  

You’ll be pleased to know that I took the stones out of my jam as I would hate someone to crunch down on one and break their teeth – eek!  This recipe for Plum Jam is really very simple and as plums are high in pectin, you will have no difficulty getting it to set.  I’m sure you’ll agree it’s such a pretty colour. 

Plum Jam on Sourdough Toast


Plum Jam Recipe 


How to make Plum Jam
A simple jam using dessert plums, ideal to spread on bread and butter, scones or Scotch pancakes.
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  1. 900 g (2lb) dessert plums (weight without stones)
  2. 4 tbsp water
  3. 900 g (2lb) sugar
  4. 2 tbsp lemon juice
  5. knob of butter
  1. Halve the fruit and remove the stones.
  2. Wash your jars and place in a low oven (see notes).
  3. Put into a large pan with the water and cook gently until the plums are soft but not disintegrated.
  4. Add the sugar and lemon juice and stir until the sugar has dissolved.
  5. Bring to the boil and boil rapidly, remove from the heat after after 5 minutes and test for set (see notes).
  6. 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.
  7. Let it cook for about 15 minutes so the fruit settles and doesn't sink to the bottom of the jars.
  8. Ladle into sterilised jars and leave to cool before sealing.
  1. To Sterilise jars: thoroughly wash the jars, rinse in cold water, then turn upside down on a baking tray. Place in the oven and turn the heat on very low leave for about 15 minutes, remove just before filling.
  2. To Test for Set: After about 5 mins, spoon a little jam onto a cold saucer. Place it back in the fridge for 2 minutes then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
Farmersgirl Kitchen

Some Step by Step photographs


Plums in the pan for Easy Plum Jam

Only plums, sugar, water and lemon juice are needed to make this simple and delicious jam. Halve the plums and remove the stones, put them into a large pan, I use the base of my pressure cooker. 

How to make Easy Plum Jam

The plums will soften quite quickly in the water and lemon juice then you can add the sugar, be sure that the sugar is fully dissolved before bringing to the boil.  For more information and video clip of what a rolling boil looks like and how to tell if your jam is set using the wrinkle test, check out my Fig & Lime Jam recipe. 

Plum Jam is my favourite jam and reminds me of my grandmother, let me show you How to Make Plum Jam #jam


I always think there is something rather magical about the way fruit and sugar transform into jam and what a glorious colour this Plum Jam turned out to be.  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?  

Homemade Plum Jam recipe

Here are some other recipes using plums from top UK bloggers: 

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

Plum and Fig Cheesecake – Lovely Appetite

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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    • Leave a Reply

      Janice Pattie
      September 29, 2017

      Yes, me too! We used to make plum wine but it was tricky as it has so much pectin.

    • Leave a Reply

      October 15, 2017

      Love the look of the plum jam, I will defo make some soon!

      • Leave a Reply

        Janice Pattie
        October 15, 2017

        Thanks Lorna, enjoy!

    • Leave a Reply

      Janice Pattie
      September 29, 2017

      They really are and I wish .I still had access to damsons!

  1. Leave a Reply

    September 29, 2017

    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.

    • Leave a Reply

      Janice Pattie
      September 29, 2017

      Thank you so much. That must be so frustrating for you Lucy.

    • Leave a Reply

      Janice Pattie
      September 29, 2017

      Yes, they can be a bit tasteless, but not in jam πŸ™‚

  2. Leave a Reply

    September 29, 2017

    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!

    • Leave a Reply

      Janice Pattie
      September 29, 2017

      If you love plums you will definitely like the jam, it’s super easy to make. Enjoy!

  3. Leave a Reply

    Heidi Roberts
    October 2, 2017

    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.
    Heidi Roberts recently posted…Tobago: Welcome to Trinidad and TobagoMy Profile

  4. Leave a Reply

    Michelle @ Greedy Gourmet
    October 3, 2017

    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!

    • Leave a Reply

      Janice Pattie
      October 3, 2017

      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.

  5. Leave a Reply

    October 4, 2017

    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 πŸ˜€

    • Leave a Reply

      Janice Pattie
      October 4, 2017

      It must be a grandmother thing! Thanks for your kind comments.

    • Leave a Reply

      Janice Pattie
      October 16, 2017

      Aw thank you. Yes, I suppose the stones were part of the fun when you are a child

  6. Leave a Reply

    October 26, 2017

    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.

    • Leave a Reply

      Janice Pattie
      October 27, 2017

      It really isn’t very difficult, let me know how you get on.

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