Plum jam
A classic homemade plum jam gently simmered and boiled to setting point, then sealed in jars for long-lasting sweetness and rich fruit flavour.
Updated : 05 February, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Plum
1
Lemon
700 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the plums, lemon juice and 150ml (5fl oz) water into a heavy-based saucepan or preserving pan. Bring to a gentle simmer and cook for about 5 minutes, until the plums begin to soften slightly.
Step 2
Add the sugar a third at a time, stirring until fully dissolved, then remove the pan from the heat. Cover and leave to cool for a couple of hours or overnight. As the mixture rests, the plums will sink as they absorb the syrup and become heavier.
Step 3
Return the pan to the heat, stirring to loosen any sugar that may have settled on the base. Carefully bring the mixture to the boil, then increase the heat and boil rapidly for around 10 minutes, or until the jam reaches setting point. Remove from the heat and leave to stand for 5 minutes so the fruit can settle evenly.
Step 4
Pour the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars right to the brim.
Step 5
Seal immediately with lids and store in a cool, dark place. For best flavour and texture, enjoy the jam within 1 year.
Author note
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