There’s something magical about opening a jar of homemade plum jam in the middle of winter. The taste instantly brings back summer memories – the buzzing bees in the orchard, the warm sun on your back, and the heavy branches full of ripe plums. If you have a plum tree, you probably know the struggle of what to do when it suddenly produces far more fruit than you can eat fresh. For me, jam is one of the best solutions. It’s simple, delicious, and a perfect way to capture the harvest in a jar.

In this post, I’ll share my favorite plum jam recipe, along with tips on how to prepare, cook, and preserve it. We’ll also look at different sugar ratios, variations with spices, and clever ways to use up your homemade jam.

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Why Make Plum Jam?

Plums are one of the most rewarding fruits to preserve. They’re naturally sweet, full of pectin, and cook down into a beautifully smooth jam with little effort. Depending on the variety, your jam may turn out ruby-red, deep purple, or golden-yellow.

Homemade plum jam isn’t just tasty on bread; it’s also great as a filling for cakes, served alongside cheese, or even as a glaze for meats. By making your own, you can also control the amount of sugar and adjust the flavor to your liking.

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Step 1: Preparing the Plums

Wash the plums thoroughly, remove the stems, and cut them in half. Take out the pits and discard any fruit that is damaged or moldy.

You can leave the skins on – they add color and flavor – but if you prefer a very smooth jam, you can peel them. To do this, dip the plums briefly in boiling water, then into cold water. The skins should slip off easily. Personally, I keep the skins on, as they dissolve nicely during cooking.

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Step 2: Adding Sugar

The amount of sugar you add depends on your taste and the sweetness of your plums. A traditional ratio is 1:1 (1 kg sugar for 1 kg fruit / 2.2 lbs sugar for 2.2 lbs fruit). This makes a very sweet jam that keeps well for years.

If you prefer a fresher, fruitier flavor, you can use less sugar: 500 g per kg of fruit (½ kg sugar for 1 kg fruit / about 2 ½ cups per 2.2 lbs). With this lighter version, the jam will keep for at least 6–12 months if stored properly.

Add the lemon juice and zest to help with gelling and to balance the sweetness.

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Step 3: Cooking the Jam

Place the plums, sugar, and lemon in a large pot. Let the mixture sit for about 30 minutes so the sugar can draw out the juices. Then slowly bring it to a boil while stirring regularly.

Once boiling, let it cook on medium-high heat until it thickens. This usually takes 20–30 minutes. Skim off any foam that forms on the surface – this helps the jam look clearer and keeps it from spoiling.

Testing the consistency

To check if your jam is ready, use the “plate test.” Drop a small spoonful on a cold plate, wait a few seconds, and push it with your finger. If it wrinkles and holds its shape, it’s done. If not, cook a little longer and test again.

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Step 4: Variations and Flavor Ideas

One of the joys of making jam is experimenting with flavors. Here are a few variations that work beautifully with plums:

• Cinnamon and Vanilla: Add a cinnamon stick and half a vanilla pod to the pot while cooking. Remove them before filling the jars.
• Spiced Plum Jam: A pinch of ginger, cloves, or star anise gives a warming flavor that’s perfect for winter.
• Plum and Rum Jam: Add a tablespoon of dark rum or amaretto at the very end of cooking for a rich, aromatic twist.
• Plum and Apple Jam: Mix plums with peeled apples (about 1:1). Apples are high in pectin and help the jam set naturally.

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Step 5: Filling and Sealing the Jars

Sterilize your jars and lids by boiling them in water for 10 minutes or heating them in the oven at 120°C (250°F) for about 15 minutes.

Pour the hot jam into the jars while it’s still bubbling, leaving about ½ cm (¼ inch) of space at the top. Wipe the rims clean, seal tightly, and let the jars cool upside down or process them in a water bath for longer shelf life.

If sealed properly, the jam will keep for at least a year in a cool, dark place. Once opened, store in the fridge and use within a few weeks.

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Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

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Tips for Perfect Plum Jam

• Choose ripe fruit: Overripe plums are great for jam, but avoid underripe ones, as they can give a sour taste.
• Use a wide pot: This allows the liquid to evaporate faster, so your jam will thicken more quickly.
• Stir often: Plum jam can stick to the bottom and burn if not stirred regularly.
• Adjust sugar to taste: If you’re not sure how sweet your plums are, start with less sugar and add more during cooking if needed.

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How to Use Plum Jam

Homemade jam isn’t just for spreading on bread. Here are some of my favorite ways to enjoy it:

• As a filling for sponge cakes or layer cakes
• Stirred into yogurt or oatmeal
• As a topping for pancakes or waffles
• Paired with cheese (especially Brie or goat cheese)
• Brushed onto roasted meats as a glaze
• Added to sauces for a sweet-sour depth

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Plum Harvest Time

With that much fruit, you have to get creative. I love to preserve plums by canning, or turning them into syrup (great for drinks or poured over ice cream), and of course… jam!

Do you also have a large plum harvest and are looking for more ways to use them? Here are a few other recipes worth checking out:

• Dried Plums
• Strawberry-Plum Jam
• Canned Plums (no added sugar)

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Final Thoughts

Making plum jam is one of the simplest and most satisfying ways to preserve a bumper harvest. With just a few ingredients and a bit of time, you’ll have jars filled with summer sweetness to enjoy all year round.

Whether you stick to the traditional version or play around with spices and liqueurs, the result will always be unique, flavorful, and far better than anything store-bought.

So, the next time your plum tree gives you more fruit than you can handle, grab a big pot, some sugar, and a stack of jars – and get jamming!

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