Making plum jam couldn't be simpler with this easy recipe for a Small Batch Plum Jam made with fresh plums and without added pectin.
Small batch homemade jams are a lot of fun to make. With so many options possible you could choose a different flavour everytime. The idea of making jam out of plums first came to me when I discovered how delicious cooked plums were after making this Plum Upside-Down Cake.
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How to Make Plum Jam
Making a small batch of jam means you don't need to worry about the equipment or the extra steps necessary to prepare the jars for making shelf-stable jam since you can simply refrigerate this quick plum jam.
All you need are four ingredients and less than 30 minutes to make this jam. You'll notice the list of ingredients doesn't include pectin. That's because plums naturally contain pectin in its skin and so you don't need to add any to make the jam gel. That's why fruits that naturally contain pectin are great for jam making.
For ingredient amounts please see the recipe card at the end of the post.
Ingredients Overview
- Plums. You will need one pound of fresh plums.
- Sugar. Granulated or preserving sugar is best for making jam.
- Lemon juice. Two teaspoons to one tablespoon of freshly squeezed lemon juice. If you like things on the tangier side go with one tablespoon. Because lemons are high in pectin the lemon juice combined with the sugar helps thicken the jam.
- Cinnamon. A stick of cinnamon is used to infuse the jam with a touch of spice. This is optional, but I find it adds just a hint of cinnamon to the jam and compliments the taste of plums nicely.
Steps Overview
- Wash and cut the plums in half. Remove the pit and chop each half in quarters.
- Add all of the ingredients to a medium-sized saucepan.
- Cook over high heat stirring to dissolve the sugar.
- Bring the mixture to a boil, stirring often to avoid burning the fruit.
- Lower heat to medium-high and let the jam boil for about 12 minutes, stirring frequently until it thickens. If you don't like pieces of fruit in your jam, use a potato masher or a fork to mash the fruit.
- Check if the jam is ready by making a streak with your finger down the back of a jam covered spoon. If the gap stays clear (see picture above) then you know the jam is ready. If the jam is still runny then boil it for a few minutes longer and check again.
- Once the jam has thickened to your liking remove it from the heat. Remember the jam will thicken a little as it cools.
- Let the jam cool a bit before transferring it into a clean jar.
- Let the jam cool completely, seal the jar and refrigerate for up to three weeks.
Tips
- If you prefer a plum jam without pieces of the fruit's skin, you could use a fork to remove the plum skins from the jam once it's cooked. Or you could chop plums finely in a food processor before cooking them. Don't peel the plums as its skin contributes to the colour and flavour of the jam.
- If you are watching your sugar intake you could use a little less sugar than stated in the recipe. Taste the jam while you are making it and if it's not sweet enough you could add a bit more sugar.
- You could skim off any foam that appears on top of the jam while it boils.
This recipes yields one small jar of a beautiful ruby red colored jam with a slightly tangy taste and just a hint of cinnamon spice.
Serving Suggestions
Plum jam could be enjoyed spread on toast, on these Irish Scones or on pancakes. You can also swirl it into yogurt or a bowl of oatmeal. And if you want something a bit more decadent you could top a slice of vanilla pound cake with it or even use it to bake these delicious jam and nut bars.
Storage Instructions
Let the jam cool completely before sealing the jar. Store in the refrigerator for up to three weeks.
Enjoy!
More Breakfast Recipes
- Vanilla Almond Granola
- Whole Wheat Carrot Muffins
- Homemade Muesli
- Homemade Maple Pecan Granola
- Quinoa Breakfast Bowls
Small Batch Plum Jam Recipe
Ingredients
- 1 pound fresh plums
- ¾ cup granulated sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 cinnamon stick optional
Instructions
- Wash and cut the plums in half. Remove the pit and chop each half in quarters.
- Add plums, sugar, lemon juice and cinnamon stick to a medium-sized saucepan.
- Cook over high heat stirring to dissolve the sugar. Bring the mixture to a boil, stirring often to avoid burning the fruit.
- Lower heat to medium-high and let the jam boil for about 12 minutes, stirring frequently until it thickens. If you don't like pieces of fruit in your jam, use a potato masher or a fork to mash the fruit.
- Check if the jam is ready by making a streak with your finger down the back of jam covered spoon. If the gap stays set then you know the jam is ready. If the jam is still runny then boil it for a few minutes longer and check again.
- Once the jam has thickened to your liking remove it from the heat. Let the jam cool a bit before transferring into a clean jar.
- Let the jam cool completely, seal the jar and refrigerate for up to 3 weeks.
Notes
- One serving equals two tablespoons of jam. Two tablespoons contain approximately 100 calories.
- If you are watching your sugar intake you could use a little less sugar than stated in the recipe. Taste the jam while you are making it and if it's not sweet enough you could add a bit more sugar.
- If you prefer a plum jam without pieces of the fruit's skin, you could use a fork to remove the plum skins from the jam once it's cooked. Or you could chop plums finely in a food processor before cooking them. Don't peel the plums as its skin contributes to the colour and flavour of the jam.
wolfgheist says
1lb before or after pitting?
Fida | Sweet and Savoury Pursuits says
Hello, that's 1lb before pitting.
Chantel says
Made this today as we had some plums that no one wants to eat. Turned into jam and everyone loves it haha although am I meant to leave the cinnamon stick in the jam or not? I wasnt sure so I did leave it in.
Fida | Sweet and Savoury Pursuits says
Oh yay! That’s great! I’d remove the cinnamon stick since the flavor might become too strong.
Darla Bratkowski says
This recipe was very easy to follow. I bought a bag of little Italian plums and measured out approximately a cup and a half chopped. This was a huge hit with the family! Fresh jam is so much better than the store bought. And it only took less than half an hour start to finish. Worth the time!
Linda Nell Baggett says
Really good, simple recipe. To avoid foam in your jam, simply add a small pat of butter to the jam as it's cooking.
Fida | Sweet and Savoury Pursuits says
So glad you enjoyed this plum jam recipe!