Bright, jewel-toned, and irresistibly fresh, Easy Plum Jam is exactly what your toast (and heart) have been craving. With just a handful of ingredients and a little time on the stovetop, this recipe transforms juicy, late-summer plums into a sweet-tart spread bursting with flavor. Whether you’re a seasoned canner or a first-timer, there’s nothing quite like popping open a jar of homemade jam and basking in the taste of pure, summer sunshine.

Ingredients You’ll Need

Ripe Plums:
- 2 lbs (pitted and chopped)
Granulated Sugar:
- 1 ½ cups
Lemon Juice:
- 2 tablespoons
Ground Cinnamon (optional):
- ½ teaspoon
Vanilla Extract (optional):
- 1 teaspoon

How to Make Easy Plum Jam

Step 1: Prep the Plums

Start by washing your plums, then halve, pit, and chop them. There’s no need to peel unless you’re after a super-smooth result—the skins dissolve and add gorgeous color. Place the chopped fruit in a large saucepan.

Step 2: Macerate the Fruit

Sprinkle the sugar and lemon juice over the plums in the pot. Give it a good stir so everything is coated and let the mixture sit for 15–20 minutes. This rest allows the plums to release their natural juices, making for a jam that cooks down evenly and bursts with flavor.

Step 3: Cook and Stir

Set the saucepan on medium-high heat and bring the mixture to a boil, stirring often. Once bubbling, reduce the heat to medium and continue simmering. It’s important to stir frequently to keep the jam from sticking and burning. After about 25–35 minutes, you’ll notice it thickening and turning glossy.

Step 4: Add the Extras

In the last 5 minutes of cooking, if you’d like a twist, add the cinnamon and vanilla extract. Both are optional but add a delightful aromatic dimension that really makes your Easy Plum Jam stand out. For a smoother jam, break up the fruit with a potato masher or blend briefly with an immersion blender to your desired consistency.

Step 5: Test and Jar

To check if your jam is ready, spoon a bit onto a cold plate and push it with your finger—if it wrinkles and doesn’t run, it’s perfect. Remove the pot from the heat and let cool slightly before spooning the jam into sterilized jars. Seal tightly. Store in the refrigerator for up to three weeks or process in a water bath canner for a longer shelf life and all-year-long enjoyment.

How to Serve Easy Plum Jam

Garnishes

Give your Easy Plum Jam a little flourish with fresh mint leaves, a dusting of powdered sugar, or a sprinkle of toasted almonds. These simple touches turn a humble jar of jam into something extra special, especially when you’re gifting or hosting brunch.

Side Dishes

Jam is a classic companion to buttered toast, warm biscuits, or scones, but don’t stop there. Try spooning your plum jam over yogurt, pancakes, waffles, or even roasted meats for a tangy-sweet contrast. The possibilities are as endless as your cravings!

Creative Ways to Present

Beyond breakfast, Easy Plum Jam makes a wonderful glaze for grilled chicken, a swirl into oatmeal, or a sophisticated filling for thumbprint cookies. Package it in pretty jars with handwritten labels for heartfelt homemade gifts that never fail to delight.

Make Ahead and Storage

Storing Leftovers

Once your Easy Plum Jam has cooled, store any leftovers in clean, airtight jars in the refrigerator. Properly sealed, it will keep beautifully for up to three weeks, perfect for spreading a little summer cheer morning after morning.

Freezing

If you want to keep your jam even longer, let it cool completely and transfer to freezer-safe containers, leaving about half an inch of space at the top for expansion. It freezes well for up to six months; just thaw in the fridge overnight before serving.

Reheating

Jam is lovely served cold or at room temperature, but if you enjoy it warm (say, over pancakes or dessert), gently reheat what you need in a small saucepan over low heat. Stir frequently, and never overboil, to keep that luscious texture just right.

FAQs

Can I use frozen plums to make Easy Plum Jam?

Absolutely! Frozen plums work just fine—just thaw them first and drain any excess liquid. This is a great way to enjoy plum jam out of season.

How do I know when my jam is set?

The plate test is your best friend. Place a small plate in the freezer before you start—when you think your jam is ready, drop a spoonful onto the cold plate and let it sit for a minute. If it holds its shape (and wrinkles when pushed), you’re good to go!

Can I reduce the sugar in this recipe?

You can, especially if your plums are especially sweet. Just know that sugar isn’t only for taste—it also helps the jam set and preserves it, so reducing it too much may affect consistency and shelf life.

Is it necessary to peel the plums?

No need! Most people love the deeper color and slight texture from the skins, which break down as they cook. If you prefer a super-smooth jam, an immersion blender at the end of cooking will do the trick.

Can I double this recipe?

Doubling is possible, but larger batches can sometimes cook unevenly and take longer to thicken. For the freshest flavor and best set, I recommend making multiple small batches of Easy Plum Jam instead of one giant one.

Final Thoughts

If you’ve never made homemade jam before, Easy Plum Jam is the perfect place to start—it’s fuss-free, spectacularly tasty, and brings a gorgeous pop of color to any table. Go ahead, treat yourself (and the lucky folks who get a jar) to a bite of plum perfection!

Easy Plum Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 45 minutes
Yield: 3 cups 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

Learn how to make a delicious and easy plum jam right at home with this simple recipe. Perfect for spreading on toast or using in your favorite recipes.

Ingredients

Scale

Ripe Plums:

2 lbs (pitted and chopped)

Granulated Sugar:

1 ½ cups

Lemon Juice:

2 tablespoons

Ground Cinnamon (optional):

½ teaspoon

Vanilla Extract (optional):

1 teaspoon

Cook Mode Prevent your screen from going dark

Instructions

Prepare Plums: Place chopped plums in a large saucepan. Add sugar and lemon juice, stirring to combine. Let sit for 15–20 minutes to allow the plums to release their juices.
Cook Plum Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer for 25–35 minutes, stirring often until the mixture thickens and reaches a jam-like consistency.
Adjust Texture: For a smoother jam, use a potato masher or immersion blender to break down larger fruit pieces. Optionally, stir in cinnamon and vanilla extract during the last 5 minutes of cooking.
Test for Doneness: Test the jam by placing a spoonful on a cold plate—if it holds its shape, it’s ready.
Finish and Store: Remove from heat and let cool slightly before transferring to sterilized jars. Store in the refrigerator for up to 3 weeks or process in a water bath canner for longer shelf life.