Plum Jam 2 Recipe

plum jam 2

Plum Jam recipe submitted byGreen man

Ingredients for Plum Jam:

1.5 kg plums
1.25 kg granulated sugar
400 ml water

Method for Plum Jam:

  1. Halve and stone the plums. you can crack a few of the stones ,get out the inside kernels, put into a basin and cover with boiling water. Leave for a minute or 2 then drain them clean off the reddish brown skin off – it will give the jam an lovely almond like flavour.
  2. Put the plums, skinned kernels and 400ml of water into a pan. bring to a simmer and cook gently until the fruit is tender and the skin soft. May take 20 minutes depends on the size and variety of the plums.
  3. Add the sugar and stir until dissolved. Bring to boiling point and boil rapidly until setting point is reached, usually 10 – 12 minutes.
  4. Take off the heat. If the fruit is bobbing about at the top of the pan then it may not be cooked enough if this happens cook for a few more minutes about 3 – 4.
  5. Pour into sterilised jars.

There is enough jam for 8 jars about 450g in each or whatever you have.

This jam is lovely on rice puddings or on Ice cream.

I hope you enjoy this jam.

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Posted in Val's Preserves, Jams, Fruit, Vegetarian Recipes, All Recipes, Plums
29 comments on “Plum Jam 2 Recipe
  1. Ann says:

    Followed your recipe and it turned out lovely. My first attempt and grandchildren love it. Thank you.

  2. Mark says:

    I always add the juice of a lemon or two to cut down the sweetness, and pectin or sugar with pectin to guarantee a good set.

  3. Jane says:

    Tried the recipe and used 300ml of water plus 100ml of sherry and it is lovely!

  4. molly daltry says:

    I find using my pressure cooker cuts down on time making jam and preseves the colour also you can bottle plums using this too

  5. Barry Jones says:

    We are about to try this recipe but someone has told us that the kernels are poisonous and should be removed from the jam – is this correct?

  6. Val says:

    I’ve never heard that the kernels are poisonous or had any side effects! You usually remove the stones and crack open a few and remove the kernels and add to the jam for a more distinctive flavour.

  7. mariell says:

    oh how good is plum jam i have just made this and it is lovely…though i feel sick cause ive been testing it too much as i go…

  8. Alan says:

    My daughter confirms that your recipe has been a success. I haven’t made jam before, but the wild plums seem to have been converted very pleasantly indeed.
    As I am on a home-based holiday I hope to try blackberry jam shortly.
    Regards and thanks for the guidance.

  9. Joanne says:

    Have really got the jam bug! Have made plum, apricot and blackberry and apple jam so far. Just waiting to pick the damsons and lucky enough to have an old mulberry tree nearby so more jam to come. My kids think its the best jam they have ever tasted. Would recommend jam making to anyone.

    Thanks Val for sharing your jam recipes.

  10. june cockroft says:

    Any ideas for unripe plum. Despite our attempt at propping up the heavy branches laden with plums (this year) we have branches and kilos of snapped off grenn victoria plums help please

  11. Helen says:

    When the plums are not yet ripe, I’ve just left them on the kitchen worktop in a bag, keep checking them and they ripen well ready to use.

  12. Helen says:

    When I made my plum jam I used 1/2 a bottle of cheap red wine instead of water and put mulled wine spices in a spice ball – 5 cloves, a stick of cinnamon and orange zest – it certainly give the jam a zing. Just remember to take the spice ball out before adding the sugar.

  13. Sharon says:

    I made this recipe (but in a larger quantity) last year but had problems with it setting, never mind we used it all anyway it was great with chicken and as a topper for icecream etc. This year again I made a large quantity and it has set perfectly, we have 14 jars it will last us through till we make it again next year. Thank you so much for this site it has some wonderful recipes, all very easy to understand.

  14. Becca says:

    Just made several jars using this recipe – first time I’ve used plums for jam making and it worked a treat. I used preserving sugar though and added about 2 tbs of lemon juice. The jam tastes amazing and has set really well. Beware of staining your hands though when preparing the plums!

  15. olliebear says:

    Made this yesterday and turned out great. Am about to make the mixed fruit chutney with plums and apples from my mums allottment.

  16. Michaela says:


    Ive made this plum jam recipe, and I stoned the plums before boiling and also replaced 200ml of the water with 200ml of freshly squeezed orange juice. The jam reached the correct temp 104.5c and still didnt set properly. Ive potted it and cooled but its still quite runny in the jars!!! Can I save this by re-boiling and maybe adding a bit of pectin??? I dont want to waste the 10 jars ive made as they are for presents. Dont really want to give away runny jam. I also made muslin spice bags and put the kernels in and cinnamon. The taste if gorgeous, but runny!!! Please help, what should I do????????

  17. Val says:

    You can pour the jam back into the pan and try re-boiling for a minute, stirring continually to prevent sticking and then re-test. If this doesn’t work, add some pectin. The commercial pectin, either bottled or powder, is the easiest for this. Do remember to wash and re-sterilise the jars before re-potting.

  18. Wendy says:

    My family don’t like the skins from the plums! Will the jam set just as well if I skin and stone the plums? PS the red tomato chutney is gorgeous, just made my second batch!!

  19. Theresa says:

    Just potted my first attempt of any kind of jam. Cannot wait for it to cool. I know it will set well as the remains in the pan is sticky and tastes gorgeous. Thanks for the recipe.

  20. Nick says:

    @Barry Jones: Kernels are poisonous if you eat enough of them but that means a couple of pounds of them and nothing else. You can get apricot kernels as a snack in central asia, taste good and never did me any harm. Nick

  21. Fiona says:

    Hi there, just about to make this jam – can’t wait but am unsure how to sterilise the jars and whether I need to put additional covering over the top as well as the lid – any ideas?

  22. Tricia says:

    I have just made the plum jam. It is really tasty but it took a long time to set. However, it wasn’t clear exactly what was to be done with the kernals right at the beginning of the recipe.

  23. Heather says:

    Great recipe, had a job getting it to set but made some apple pectin (thanks Val) and all was well, now have ten jars of jam in the store along with damson made earlier.

  24. F D Rogers. says:

    Hi, I am just about to make my first batch of plum jam, having searched the net and read a great deal of advice, some recommend granulated sugar, others preserving sugar, your advice please in this matter. Do you advise the addition of such things as wine & sherry etc. My plums are “Opal variety”at what stage do you suggest picking?

    Regards. F D Rogers.

  25. Paiso says:

    What can I say, 1st time I have tried something like this and what a pleasant surprise – never realized how easy it was to make and tastes better then any shop bought jam. Thumbs up from me thank you for sharing.

  26. mary murphy says:

    I was a bit dubious about plum jam but now have made it for the first time and god it was delicious. Thanks for the recipe and look forward to trying more!!! So first jam attempt gets the thumbs up 🙂

  27. Paul says:

    This is a good recipe. If you think you will have trouble with the jam setting use half fruit sugar and half preserving sugar. Fruit sugar contains pectin. If the jam has a scum on the top, add a knob of butter and 1 tsp of glycerine and stir before putting in jars. To sterilize jars. Put clean dry jars and their lids, if using, on a baking tray. Heat the oven to 100C and place the jars in the oven. Leave for 10 minutes. Allow to cool in the oven before use.

  28. sue says:

    Sounds good – haven’t tried using wine before but we have made plum jam spiced with cinnamon and with walnut pieces – VERY popular with friends who request it every year.

  29. Richard says:

    Plum stones are seriously hard to crack, even with traditional nutcrackers. Using a mole wrench, set to a size slightly smaller than a stone, will crack it well without crushing the yummy kernel.

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