Plum Jam Recipe
American · Condiment · 55 min total
A simple, homemade plum jam that captures the sweet-tart flavor of ripe plums. Perfect for spreading on toast or using in desserts.
15
min prep
min prep
40
min cook
min cook
32
servings
servings
49
kcal/serving
kcal/serving
Ingredients
- 2 pounds ripe plums (about 8-10 plums), pitted and chopped
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- Place a small plate in the freezer to test the jam's set later.
- In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Let sit for 10 minutes, stirring occasionally.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Add the butter if using, to reduce foaming.
- Reduce heat to medium and cook at a steady boil, stirring often, until the jam thickens and reaches the setting point, about 30-40 minutes. To test, spoon a small amount onto the cold plate; if it wrinkles when pushed with a finger, it's ready.
- Remove from heat and let cool for 5 minutes. Skim off any foam if desired.
- Ladle the jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or refrigerate for up to 3 weeks.
Tips
- For a smoother jam, blend the cooked mixture with an immersion blender before jarring.
- Store in the refrigerator for up to 3 weeks, or process in a water bath for shelf-stable storage up to 1 year.
- Adjust sugar to taste depending on the sweetness of your plums.
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