Description
This homemade plum jam recipe transforms ripe plums into a sweet and tangy spread that’s perfect for toast, pastries, or as a topping for desserts. With simple ingredients and optional spices, it offers a delightful way to preserve the fresh flavor of summer plums.
Ingredients
Scale
Ingredients
- 2 pounds ripe plums, pitted and chopped
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon pectin (optional, for quicker setting)
Instructions
- Prepare the Plums: Wash, pit, and chop the ripe plums into small pieces to ensure even cooking and easy mashing during jam making.
- Combine Ingredients: In a large heavy-bottomed pot, combine the chopped plums, granulated sugar, lemon juice, and ground cinnamon if using. Stir well to distribute the sugar evenly over the fruit.
- Cook the Jam: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. If using pectin, add it according to package instructions at this point. Reduce heat to medium and simmer the jam for about 15-20 minutes, or until the mixture thickens and reaches the desired jam consistency. Continue to stir occasionally to avoid scorching.
- Test for Setting: To test if the jam is set, place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through it; if it wrinkles and holds its shape, the jam is ready. If not, continue simmering and test again every few minutes.
- Jar the Jam: Once set, remove the pot from heat and allow the jam to cool slightly. Pour the hot jam into sterilized jars, leaving some headspace. Seal the jars immediately.
- Cool and Store: Let the jars cool completely at room temperature before storing them in the refrigerator. The jam will thicken further as it cools. Consume within a few weeks or process in a water bath for longer shelf life.
Notes
- You can adjust the amount of sugar depending on the sweetness of the plums and your taste preference.
- Adding cinnamon is optional but adds a warm spice note to the jam.
- Pectin helps the jam set faster but is not required if you prefer a more natural jam.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Store opened jam in the refrigerator and consume within 3-4 weeks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
