Plum Jam
Capture the essence of summer's sweetest bounty with this homemade Plum Jam recipe. Bursting with ripe, juicy plums, balanced by a touch of tangy lemon juice and just the right amount of granulated sugar, this jam is a delightful blend of sweet and tart flavors. With only four simple ingredients and straightforward preparation, it’s perfect for beginners and seasoned home canners alike. The recipe guides you through softening the fruit, achieving the ideal jam consistency, and preserving it for long-term storage or immediate enjoyment. Whether spread on buttery toast, dolloped on scones, or layered in desserts, this vibrant and versatile jam is a pantry staple you’ll love to have on hand. Make this easy plum jam today and savor the taste of the season year-round! Keywords: plum jam recipe, homemade jam, how to make plum jam, fruit preserves, canning jam.
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Recipe Information
Ingredients
- 1000 g plums
- 500 g granulated sugar
- 2 tbsp lemon juice
- 100 ml water
Instructions
Wash the plums thoroughly and remove their pits. Cut the plums into quarters.
In a large pot, combine the plums, water, and lemon juice. Place the pot over medium heat and bring the mixture to a simmer.
Cook for about 10 minutes, stirring occasionally, until the plums are softened and starting to break down.
Use a potato masher or fork to gently crush the plums further to release their juices. For a smoother texture, you can use an immersion blender at this point, but this is optional.
Add the granulated sugar to the pot and stir well to combine. Increase the heat slightly to bring the mixture to a gentle boil.
Let the mixture boil steadily for about 20–25 minutes, stirring frequently to prevent sticking or burning. Skim off any foam that forms on the surface with a spoon.
To check if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles slightly when you push it with your finger, it’s done. If not, continue cooking for 5 more minutes and test again.
Once the jam has reached the desired consistency, remove it from the heat and let it cool for about 5 minutes.
Carefully pour the jam into sterilized jars, leaving about 1 cm of headspace. Seal the jars with their lids and allow them to cool completely at room temperature.
Store the jam in the refrigerator for up to 3 weeks, or process the jars in a hot water bath for long-term storage.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 616.3 g | 224% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 600.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
