You will love this classic recipe for Easy Plum Jam, made with sweet, ripe, juicy plums at the height of their season. It is the ultimate way to preserve this delicious stone fruit to enjoy throughout the coming months.
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Why we love this recipe:
My simple, traditional recipe contains just four ingredients – plums, sugar, lemon juice and water. It does not require the addition of pectin.
In this recipe I will show you, with step-by-step instructions, how easy it is to make homemade Plum Jam.
You’ll love it because:
- Jam making is a great way to preserve some of nature’s seasonal bounty to enjoy throughout the cooler months ahead – if it lasts that long.
- Homemade jam is infinitely superior to shop-bought. There are no unwelcome additives, artificial preservatives or thickeners that you may find in a commercially prepared jam. For me, one of the most important parts of home cooking is the knowledge that I control the quality of the ingredients.
- You can use this Plum Jam in so many ways. Spread it on toast, serve with scones and cream (delicious!), make mini tarts, fill sponge cakes or drizzle over our No-Churn Vanilla Ice Cream. You are only limited by your imagination.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Plums – I often use a red plum with ruby-red flesh. It gives the jam a beautiful colour. However, you can, of course, use the plum variety of your choice, as shown below.
Sugar – regular granulated sugar is best.
Lemon juice – use freshly squeezed lemon juice. The juice is vital as it aids in the setting of the jam and balances the sweetness.
Water – filtered tap water.
Step by Step Instructions:
To begin, place two small saucers or plates in the freezer. You will use these to test when the jam is set.
Sterilise the jars by heating in the oven. Full directions are in the recipe below.
- Gather all of your ingredients.
- Wash the plums and remove any blemishes. Cut the fruit in half, remove the stone and cut the pieces in half again.
- Add the quartered plums, along with water, to a large, wide saucepan.
- Bring the fruit to a gentle simmer, stirring occasionally. Cook with the lid on until the fruit is soft.
- Then, add the sugar and lemon juice and stir until the sugar dissolves.
- Bring the fruit to a rolling boil, stirring frequently.
- After about 5 minutes, start to check for setting point. You will not have any trouble getting this jam to set as plums are high in pectin.
- If your jam has any scum, remove it with a spoon.
- Alternatively, add a knob of butter and stir to remove the scum.
- Allow the jam to sit for 5 minutes to allow the fruit to settle.
- When ready, ladle the Plum Jam into hot, sterilised jars and seal with the lids. After cooling, wipe the jars to remove any spills, label with the date and jam variety and store in a cool, dark place.
- Enjoy your homemade Easy Plum Jam!
Equipment needed:
When making your own preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts, as these could melt in the oven.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
You can use recycled glass jars with metal lids that are in good condition or purchase new ones. Jars which have contained pickles are generally not suitable as they often hold the aroma. Save these for your own chutneys or pickles.
You will not need any special equipment to make this recipe. You need a large, wide saucepan. The large surface area allows faster water evaporation, giving the jam a concentrated flavour. Without a large saucepan, there is the risk of it boiling over.
Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
As well, I use a long-handled wooden spoon to keep my hand away from the bubbling jam.
Tips for success and FAQs:
Choose good quality, freshly picked fruit. Ripe plums with firm skins will contain more pectin and give the best result. Do not use plums that are over-ripe, soft or bruised as they may cause the jam to spoil.
If you follow the recipe instructions precisely and your jars are thoroughly sterilised, the Plum Jam should be shelf-stable for a year, possibly longer. No canning is required. When you open a jar, store it in the fridge. Always use a clean spoon to remove the jam.
No, you don’t need to peel the plums. The skins contain high amounts of pectin which aids with getting the jam to set.
Conventional jam requires a lot of sugar. When you see it weighed out it is slightly alarming but please don’t reduce the amount of sugar. The sugar not only sweetens the fruit but it helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may not be shelf stable.
Lemon plays an important role in jam-making. It is high in acid and pectin, both essential for the setting of the jam. As well, the acidity of the lemon helps balance the sweetness.
Pectin is a naturally occurring starch that is found in varying degrees in fruits and vegetables. It is what makes jams and jellies firm when they are cool. When combined with acid and sugar, and cooked to a high temperature, it forms a gel.
More delicious recipes for you to try:
We absolutely love making the most of in-season produce to enjoy all year round. Here are some more of our favourite preserve recipes:
- Apricot Jam
- Preserved Chillies in Oil
- Fresh Peach Chutney
- Lemon Marmalade
- Sweet Chilli Sauce
- Grapefruit Marmalade
- Blueberry Jam
My Easy Plum Jam recipe is a great place to start if this is your first time making jam as plums are high in pectin. Once you’ve perfected your jam making technique you will have the ability and equipment to make fresh jam for years to come. You just need to invest a little of your time; when you finish and see your own produce lined up, you will know that it was time well spent.
Alex xx
This post was originally published in April 2019. It has been updated with new photos and more information. The recipe remains the same.
Easy Plum Jam
Equipment
- 11 x 250ml (8.5 oz) jars (See notes)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 kg (4 ½ pounds) plums – prepared weight See Note 1
- ½ cup (125 ml) water
- 1 ½ kg (3 ⅓ pounds) granulated sugar See Notes 2 and 3
- 1 ½ tablespoon (30 ml) lemon juice See Notes 4 and 5
Instructions
To Sterilise the Jars:
- Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Ensure your lids are oven safe or see our notes if they are not. (See Note 6.)Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes. The jars and lids should be completely dry and remain very hot.
To Make the Jam:
- Place 2 small plates or saucers in the freezer to chill – see Note 7.
- Wash the plums and remove any blemishes. To halve the plums, start at the stem end and run a sharp knife around the plum, following the naturally occurring marking. Use the tip of the knife to remove the stones.Cut the halves in half again. If you don’t want your jam to have chunks of fruit, cut the plums into eighths.
- Place the plums and water in a large, wide saucepan. See Note 8.
- Bring the plums to a simmer over low-medium heat. Stir occasionally using a long-handled wooden spoon. See Note 9.
- Cover the pot and cook, stirring occasionally, until the plums are soft, 15-20 minutes. At this stage, if you prefer less chunky jam, you could blend it using a hand-held stick blender. Take off the heat to do this.
- Add the sugar and lemon juice. Stir frequently, with the saucepan uncovered, until the sugar dissolves.
- Increase the heat and bring to a rolling boil for 5-15 minutes. You need to be vigilant at this point. Stir frequently to avoid the jam catching and burning on the bottom of the pan. Boiling time will vary depending on the size of your saucepan and the heat that you apply.
- After about 5 minutes rapid boiling, turn the heat off under the jam. Spoon a small amount of jam onto a chilled plate or saucer to check if it is starting to set. I use the wrinkle test. When the jam has cooled, push it gently with your fingertip. If it wrinkles, even slightly, it is ready. If it remains liquid, put the jam back on the heat for a further 5 minutes and check again. See Note 10.
- You can also use a thermometer to check for setting point. To use this method, you will need a sugar thermometer. Clip the thermometer to the side of your pan. When the thermometer reads 104C (220F) the jam is ready.
- When the jam reaches setting point, remove the pan from the heat. If there is any scum on the surface of the jam, add a teaspoon of butter and stir well. It will dissolve the scum.
- Let the jam stand for about 10 minutes to allow the fruit to settle. This will ensure that any pieces of fruit will be evenly distributed throughout the jam. Without standing, the fruit will rise to the top of the jar.
- The jam will still be liquid when you ladle it into your jars. It can take up to 48 hours to completely set.
- Stir the jam and carefully ladle it into the heated, sterilised jars. You need to be very careful. A splash or spill from hot jam would result in a serious burn. I recommend that you wear clothing with long sleeves. Additionally, this is not the occasion to have children nearby.Immediately seal the jars tightly with sterilised lids.
- When cool, remove any spills from the jars and label with the date and name. Store the jam in a cool, dark place. When using the jam, always use a clean, dry spoon to avoid contamination. After opening a jar, as a further precaution, store it in the refrigerator.
Notes
- Ensure your fruit is freshly picked and of good quality. Avoid fruit that is bruised or over-ripe. The plums contain pectin which aids in the jam setting. If your fruit is older, it will contain less pectin. The colour of the jam will vary depending on the variety of fruit that you use.
- My plums were perfectly ripe and sweet so I used a fruit/jam ratio of 1 kilo of fruit to ¾ kilo sugar (1 pound fruit to ¾ pound of sugar). If the fruit you use is slightly unripe and quite tart you may need to use a ratio of equal weight fruit and sugar.
- Do not reduce the amount of sugar. Whilst the sugar sweetens the fruit it also acts as a preservative and helps the jam to set. If you reduce the sugar, your jam may not be shelf-stable and may become mouldy.
- The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15ml or 3 teaspoons. Please adjust the measurement if necessary.
- Lemon juice not only balances the sweetness of the sugar, but it also contains acid and pectin which help to set the jam.
- Properly sterilising your jars is an essential process to remove bacteria that could cause your preserves to spoil. Wash the jars and lids either in the dishwasher or by hand in hot soapy water, and rinse well. Do not dry them with a tea towel. Place jars and lids on a baking tray. If you are using Kilner jars with rubber seals, be sure to remove the seals before placing the jars in the oven. The dry heat of the oven would damage the seals. Boil the seals separately in a saucepan for about 10 minutes. If your lids are not oven safe, boil them for 10 minutes and allow them to air dry. Heat the jars in the oven for at least 20 minutes. When your preserves are ready to bottle, use thick oven mitts or jar tongs to remove the jars. Do not place them on a cold surface as they may shatter. I place mine on a wooden chopping board which I cover with a tea towel. Always sterilise a few more jars than you think you will need. It is better to have too many jars than not enough.
- The chilled plates are used to quickly cool the jam when testing the setting point.
- Always choose your widest saucepan that has enough height to enable the jam to boil vigorously. More surface area means the liquid will evaporate faster; having sufficient height means you can boil the jam at a higher heat and maintain the fresh flavour of the plums. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
- Do not use a metal spoon, it will become very hot. A long-handled wooden spoon is important to avoid being burnt by a splash from boiling jam.
- My jam reaches its setting point about 5 minutes after it begins to boil rapidly. Boiling time will vary depending on the size of your saucepan and the heat that you apply.
- Please note, the nutritional information is based on one whole jar. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Paulette C.
A neighbor gave me a big bag of plums yesterday so I came on Pinterest looking for a recipe. I’m so glad I found yours! Your detailed instructions were very helpful. I’ve made jam a few times over the years but not enough to be 100% confident in what I’m doing. I didn’t change a thing. And did opt to use an immersion blender to grind up the skins. The texture was perfectly smooth and glossy after about 15 min of the hard rolling boil. I ended up going by the temperature on a thermometer of reaching 220° but I double checked it with the chilled plate method as you described. Thank you for this delicious recipe! This morning we put it on toasted fresh pumpernickel and it was insanely good!! 5 stars.
Alexandra Cook
Hello Paulette,
So thrilled you came across this recipe and had such success with it 🙂
I really appreciate you taking the time to leave a comment. Enjoy your jam! Alex xo
Padraig
I am just a dude with a neighbor’s plum tree that’s hanging over into our yard. Mine came out tasting more like gummy bears, but not as hard and more sticky to the touch. Sticky not like jelly or jam. I think maybe I simmered it down to be too thick. Great flavor though.
Alexandra Cook
Hi Padraig!
I am glad you found the flavour to be great 🙂
It does sound like it may have been cooked for a little too long – keep in mind for next time that it shouldn’t be too thick when it is cooking, but it will thicken as it sets.
Hopefully the neighbour’s plum tree will continue to provide some more fruit!
Alex xo
Pam
First time I have made plum jam. I halved the recipe but used the same amount of lemon juice. It’s so yummy. And so easy to make. I made sure the fruit was well cooked before I added the sugar. Thank you for sharing
Alexandra Cook
So happy you enjoyed it, Pam 🙂
Thank you so much for taking the time to leave a comment!
Alex xo
Christal
the recipe was very easy to understand and to follow. first time making this.
Thank you…
Alexandra Cook
Thank you so much, Christal!
Alex xo
Tina Philpot
Hi,
Great recipe. Quick and easy and it set beautifully.
Alexandra Cook
Thank you so much, Tina!
Alex xo
Leah
great recipe
Alexandra Cook
Thank you, Leah! 🙂
Alex xo
Anita
I purchased about a kg of plums and was going to just make it off the cuff and then saw this recipe. I have made orange marmalade from Alex’s blog and it’s a firm favourite and now so is this one!!!! As all of her recipes this is so clear, concise and easy with fantastic end results!
Added to my regular recipes from Alex!!!
Alexandra Cook
Love to hear this, Anita 🙂
Thank you so much!! Alex xo
Mandy
Can I use yellow plums for this recipe?
Alexandra Cook
Hi Mandy,
Are you thinking Mirabelle plums or just a yellow fleshed plum, like a lemon plum?
I haven’t personally made this jam using Mirabelle, although some readers have. (Cooking times may vary.)
If you’re thinking a yellow fleshed plum, yes, that works fine. (The colour may not be as vibrant though.)
Let me know how you get on! Alex xo
Vicky
Wonderful recipe, jam set perfectly, I added 3/4tspn cinnamon just because I like a bit of spice.
Alexandra Cook
Thank you, Vicky!
Plums work so well with cinnamon 🙂 Lovely!
Alex xo
John Phillips
Simple easy recipe = excellent plum jam. Thank you for sharing
Alexandra Cook
Thank you so much, John! 🙂
I appreciate your comment! Alex xo
Nicolette Wright
What a fantastic recipe, I halved it as I only had 1kg of plums and it is delicious, thank you for sharing
Alexandra Cook
Thank you so much for making the recipe, Nicolette! 🙂
Appreciate your comment. Alex xo
Asmira
I’m most of the way through the recipe but having trouble getting the mixture to reach setting point at 104. It’s been at a roiling boil for half an hour already (not the 5 minutes described) and it’s still liquidy and the thermometer stays at 100.8. What might be going wrong?
Alexandra Cook
Hi Asmira,
I hope I can help figure out what happened!
A few thoughts and a couple of questions to assist.
– did you make any changes to the recipe at all, ie. reduce the sugar? The sugar helps absorb the water in the fruit.
– did you happen to check the jam using the cold plate test at all? I just wonder if your thermometer was faulty and not going above the 100.8?
– likely not the issue, but worth mentioning just in case – but do you happen to be at high altitude? This can affect the timing because of the variance in boiling point.
As a note, the jam will still be very liquidy while hot (Step 12) and can take up to 48 hours to set.
Plums are one of the highest pectin fruits, so assuming that your fruit was lovely and fresh, and not overripe, setting should not be an issue.
If you have found that your jam hasn’t set, we can reboil with the juice of a lemon for a further five minutes, but I’d be surprised if it hadn’t after such a lengthy cooking time.
Please let me know how you get on 🙂 Alex xo
Amanda Tindall
My previous experiences with jam making are reflected in the amount of jamsetta in my pantry. I tried this recipe today, including reading the notes, and it worked perfectly! I made jam that actually set by itself! 😃 I added some ginger to the recipe, as well as substituting like juice for lemon (Jam making was a spontaneous decision!) and it is still delicious. The tips that helped include using a wide saucepan, and cooking the fruit first. Thank you for an easy recipe that works!
Alexandra Cook
Hello Amanda,
Thank you so much for giving the recipe a try and yay for the success! 😀
Ginger sounds so good – plums and spices just work so well together 🙂
So happy you enjoyed this recipe, Alex xo
Shirley
Hi Alex,
So pleased l found your recipe online 3 days ago as l wanted a quick easy jam recipe,made it the same day,no problems lovely texture & taste, as l have 2 lovely plum trees ,l am making another jam batch at this very moment,also making got plum sauce cooking as well,busy day but very satisfying
Kind regards
Shirley
Alexandra Cook
Thank you, Shirley!
How lovely to have two plum trees 🙂 A plum sauce sounds wonderful also.
Enjoy! Alex xo
Bev
Love this recipie – thank you.
Can I use the same method for apricot?
Alexandra Cook
Hello Bev,
I am so happy to hear this!
It is a very similar method using apricots, but the timings and quantities we use are slightly different.
You can find a link to our Apricot Jam recipe here.
Enjoy! Alex xo
RubyJane
I followed the recipe. The amount of sugar is waaaaaay too much. I gave jars to friends and neighbors and EVERYONE said the same thing. Practically inedible. What a waste of all that good fruit. Who likes it that sweet??? If following this recipe cut the amount by half. Sheesh. No wonder this country wallows in Type 2 diabetes.
Alexandra Cook
Hi RubyJane,
I am sorry this recipe wasn’t to your taste.
I follow the recipe that has been in my family for generations and has been loved by many readers, but there are plenty of other lower sugar jam recipes available 🙂
Kind regards, Alex
Isabella Russo
Hi, roughly how much would the yield be from 2kg of plums? Isabella
Alexandra Cook
Hi Isabella,
This recipe makes about 11 x 250 ml jars.
For our recipes, you can find all the details for yield, prep time etc. towards the top of the recipe card.
Happy jam making! Alex xo
Lou
How soft should the plums be before you use them? I’ve got about 10 patiently waiting to be made into jam but they are still firm to the touch. Assuming I should wait a few more days for them to ripen up a bit?
Many thanks
Alexandra Cook
Hi Lou,
Thanks for your question!
Have you tried eating one at all? I’d say they likely need a day or two to ripen. To speed it along, you can put the plums in a paper bag and loosely close it. Otherwise, if it’s very warm where you are (it is for me!), you may find that a day is all it takes anyway!
You want the plums to be ripe, but still with firm skins – that way, they’ll contain more pectin and give the best result. We don’t recommend using plums that are over-ripe.
Let me know how you get on. Thanks so much! Alex xo
Lou
Hi Alex,
I have to say this recipe is fantastic. So easy to make, I did have small freak out that I had overlooked it when it was solid in the jars (my strawberry peach jam from the day prior was a smidge overcooked and very thick) and didn’t want a repeat with the plum! But it turned out perfectly, the flavor is amazing and it’s not going to last long. Definitely going to make again if I can get my hands on some more plums. Thank you!
Alexandra Cook
Lovely to hear, Lou 🙂
(And strawberry peach sounds yummy too!)
Thanks so much for checking back in and letting me know! Alex xo