Plum Jam

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A sweet and smooth homemade Plum Jam recipe made with only 4 basic ingredients.

Course Breakfast, Condiment

Cuisine American, European

Keyword Plum Jam

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 68kcal

Author Chrissie (thebusybaker.ca)

Equipment

2 16 oz Mason Jars
large pot or sauce pan

Ingredients

8 cups plums aprox 1.5 kg of plums
2 cups granulated sugar
Juice of 1 lemon (approximately 2 tablespoons)
2 cinnamon sticks

Instructions

Wash, halve and pit the plums and add them to a deep pot along with the sugar, cinnamon sticks and lemon juice.
Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
Use a potato masher to mash the plums until they begin to fall apart.
When the mixture begins to boil, continue to stir every 30 seconds or so.
Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 218 degrees Fahrenheit (for low altitudes) or 215 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
Once the correct temperature is reached, remove the pot from the heat and fish out the cinnamon sticks carefully. Spoon the jam into standard mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
Add the lids to the jars and allow to cool at room temperature until completely cool.
Store in the fridge and enjoy on toast, scones, or however you like!
If you don't have an instant read thermometer but you want to make this jam, as you boil it, take out a little bit of your jam with a teaspoon and drip a few drops on a plate. Tilt the plate - if the drops keep their shape, your jam is ready, if they don't you need to boil your jam longer.

Notes

To make this jam shelf-stable

Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator or freezer jam.

How much jam does this recipe make?

This recipe makes about 4 cups of jam (to fill 2 standard mason jars - 16 oz).

How to store Plum Jam

Store this jam in the fridge (for up to 2 weeks) or in the freezer (for up to 6 months).

Nutrition