Making homemade plum jam is one of summer’s sweetest pleasures! As plum season arrives, there’s nothing more satisfying than transforming these juicy fruits into delicious preserves you can enjoy all year long. Whether you’re a canning pro or trying jam-making for the first time, we’ve gathered 18 irresistible recipes that will have you excited to get in the kitchen. Let’s explore these mouthwatering plum jam creations together!
Classic Vanilla Plum Jam
Grab those summer plums before they’re gone! Get ready to transform juicy plums into the most incredible vanilla-kissed jam you’ve ever tasted. This recipe delivers that perfect sweet-tart balance in just 30 minutes.
Ingredients
– 2 pounds ripe, fragrant plums
– 1 ½ cups granulated sugar
– 2 tablespoons fresh lemon juice
– 1 whole vanilla bean
– ½ teaspoon fine sea salt
Instructions
1. Wash and dry 2 pounds of ripe, fragrant plums thoroughly.
2. Cut each plum in half and remove the pits completely.
3. Slice the plum halves into ¼-inch thick wedges using a sharp knife.
4. Split 1 whole vanilla bean lengthwise with a paring knife.
5. Scrape out the vanilla seeds using the back of your knife blade.
6. Combine sliced plums, 1 ½ cups granulated sugar, and vanilla seeds in a heavy-bottomed pot.
7. Add 2 tablespoons fresh lemon juice and ½ teaspoon fine sea salt to the mixture.
8. Stir everything together until the sugar begins to dissolve into the fruit juices.
9. Let the mixture macerate at room temperature for 15 minutes to draw out natural pectin.
10. Place the pot over medium-high heat and bring to a rolling boil.
11. Reduce heat to medium and maintain a steady simmer for 20-25 minutes.
12. Stir frequently with a wooden spoon to prevent sticking and scorching.
13. Skim off any foam that rises to the surface using a slotted spoon.
14. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
15. Remove from heat immediately when the jam reaches the setting point.
16. Let the jam cool in the pot for 10 minutes before transferring to jars.
17. Ladle the hot jam into sterilized glass jars, leaving ¼-inch headspace.
18. Seal jars tightly and process in a water bath for 10 minutes if preserving.
Create the most luxurious breakfast spread by swirling this jam into Greek yogurt. The texture glides smoothly while the vanilla elevates the plum’s natural sweetness. Try it as a filling for thumbprint cookies or as a glaze for roasted pork – the possibilities are endless!
Spiced Cinnamon Plum Jam
Grab your spoons because this spiced cinnamon plum jam is about to become your new pantry obsession. Transform juicy plums into a glossy, spreadable dream that screams autumn in every bite. Get ready to level up your toast game forever.
Ingredients
– 2 pounds ripe, fragrant plums, pitted and chopped
– 1½ cups granulated sugar
– ¼ cup fresh lemon juice
– 2 cinnamon sticks
– 1 teaspoon pure vanilla extract
– ½ teaspoon freshly grated nutmeg
Instructions
1. Combine 2 pounds chopped plums, 1½ cups sugar, and ¼ cup lemon juice in a heavy-bottomed pot.
2. Stir constantly over medium heat until sugar completely dissolves, about 5 minutes.
3. Add 2 cinnamon sticks and bring mixture to a rolling boil.
4. Reduce heat to medium-low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
5. Test thickness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
6. Remove from heat and stir in 1 teaspoon vanilla extract and ½ teaspoon nutmeg.
7. Skim off any foam from the surface using a slotted spoon.
8. Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace.
9. Wipe jar rims clean with a damp cloth before sealing tightly with lids.
10. Process jars in a boiling water bath for 10 minutes to ensure proper preservation.
This jam sets up with a beautiful spreadable consistency that’s neither too firm nor too runny. The plums break down into a deep ruby preserve with warm cinnamon notes that linger on the palate. Try it swirled into Greek yogurt or as a glaze for roasted pork – it’s surprisingly versatile beyond your morning toast.
Honey-Sweetened Plum Jam
Pucker up for the easiest jam you’ll ever make. Plums transform into glossy perfection with just honey’s golden sweetness. Get ready to slather this jewel-toned spread on everything.
Ingredients
– 2 pounds ripe plums, pitted and chopped
– 1 cup raw honey
– 1 tablespoon fresh lemon juice
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 2 pounds of chopped plums and 1 cup of raw honey in a heavy-bottomed saucepan.
2. Cook over medium heat, stirring constantly with a wooden spoon for 5 minutes until the plums release their juices.
3. Reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
4. Skim off any foam that rises to the surface using a slotted spoon.
5. Test the jam’s thickness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
6. Stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of pure vanilla extract.
7. Remove from heat and let the jam cool in the pot for 15 minutes.
8. Ladle the warm jam into sterilized jars, leaving ¼ inch of headspace.
9. Wipe the jar rims clean with a damp cloth before sealing with lids.
10. Process the sealed jars in a boiling water bath for 10 minutes to ensure proper preservation.
Deep ruby pools of jam cling thickly to your spoon, balancing tart plum brightness against honey’s floral warmth. Spread it warm over goat cheese crostini or swirl into morning yogurt. This versatile gem transforms simple toast into something truly special.
Bourbon-Infused Plum Jam
Zesty plum jam gets a grown-up twist with smooth bourbon that’ll make your morning toast feel like happy hour. Transform those seasonal plums into a sophisticated spread that balances sweet fruit with warm oak notes. This isn’t your grandma’s jam—it’s the condiment your charcuterie board has been waiting for.
Ingredients
– 2 pounds ripe, juicy plums, pitted and chopped
– 1½ cups granulated sugar
– ¼ cup premium bourbon whiskey
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 2 pounds chopped plums and 1½ cups sugar in a heavy-bottomed saucepan.
2. Let the mixture sit for 30 minutes to draw out the plum juices naturally.
3. Place the saucepan over medium heat and bring to a gentle simmer.
4. Stir continuously with a wooden spoon until sugar completely dissolves, about 5 minutes.
5. Add 2 tablespoons fresh lemon juice to balance the sweetness and enhance fruit flavor.
6. Reduce heat to medium-low and maintain a steady bubble for 25 minutes, stirring occasionally to prevent sticking.
7. Skim off any foam that rises to the surface using a slotted spoon for clearer jam.
8. Test the jam’s thickness by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
9. Remove the saucepan from heat and stir in ¼ cup bourbon and 1 teaspoon vanilla extract.
10. Let the jam cool for 15 minutes to allow flavors to meld together.
11. Transfer the warm jam to sterilized jars, leaving ¼-inch headspace at the top.
12. Process jars in a boiling water bath for 10 minutes to seal properly, or refrigerate for immediate use.
A spoonful reveals jam with jewel-like translucency and tender plum pieces suspended in the glossy preserve. The bourbon adds subtle warmth without overwhelming the fruit’s natural sweetness. Try it swirled into Greek yogurt, paired with sharp cheeses, or as an unexpected glaze for grilled pork—this versatile jam elevates everything it touches.
Ginger-Lime Plum Jam
Ready to transform those seasonal plums into something spectacular? This ginger-lime jam brings bold, zesty energy to your morning toast or cheese board. Ripe plums meet fiery ginger and bright lime in a jar of pure magic.
Ingredients
– 2 pounds ripe, fragrant plums, pitted and chopped
– 1 ½ cups granulated sugar
– ¼ cup freshly squeezed lime juice
– 2 tablespoons finely grated fresh ginger
– 1 teaspoon lime zest
Instructions
1. Combine chopped plums, sugar, lime juice, and grated ginger in a heavy-bottomed saucepan.
2. Cook over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves (about 5 minutes).
3. Increase heat to medium-high and bring mixture to a rolling boil.
4. Reduce heat to maintain a steady simmer, stirring frequently to prevent sticking.
5. Continue cooking for 25-30 minutes until jam thickens and reaches 220°F on a candy thermometer.
6. Test consistency by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
7. Remove from heat and stir in lime zest until fully incorporated.
8. Skim off any foam from the surface using a spoon.
9. Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace.
10. Wipe jar rims clean with a damp cloth before sealing with lids.
Now you’ve got a jar of sunshine! The jam sets with a beautiful spreadable texture where sweet plum notes dance with spicy ginger kick and citrus brightness. Slather it on warm biscuits, swirl into yogurt, or pair with sharp cheddar for an unexpected flavor explosion.
Rosemary Plum Jam with Lemon Zest
Savor this unexpected flavor fusion that’s about to become your pantry superstar. Transform juicy plums into a glossy, aromatic jam with just a few bold moves. Get ready to slather this ruby-red magic on everything from morning toast to grilled meats.
Ingredients
- 2 pounds ripe, fragrant plums, pitted and chopped
- 1 ½ cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 2 fresh rosemary sprigs
Instructions
- Combine chopped plums, sugar, lemon juice, and lemon zest in a heavy-bottomed saucepan.
- Place the saucepan over medium heat and stir continuously until sugar completely dissolves, about 3-4 minutes.
- Add rosemary sprigs to the plum mixture, submerging them fully.
- Bring the mixture to a rolling boil at 212°F, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and maintain a steady simmer for 25-30 minutes.
- Skim off any foam that rises to the surface using a spoon for clearer jam.
- Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
- Remove rosemary sprigs once the jam reaches your desired thickness.
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace at the top.
- Process jars in a boiling water bath for 10 minutes to seal properly.
Here’s your reward: this jam sets with a spreadable, chunky texture that holds those plum pieces beautifully. The rosemary whispers through each bite while lemon zest brightens every spoonful. Try it swirled into yogurt or as a glaze for roasted chicken to really make it shine.
Cardamom Plum Jam
Brace yourself for a flavor explosion that’ll make your morning toast feel like a gourmet event. This cardamom plum jam transforms juicy summer plums into a spiced, sweet spread with just enough zing to wake up your taste buds. Get ready to jar up pure magic.
Ingredients
- 2 pounds ripe, fragrant plums, pitted and chopped
- 1 ½ cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly crushed cardamom pods
- ½ teaspoon pure vanilla extract
Instructions
- Combine chopped plums, sugar, and lemon juice in a heavy-bottomed pot.
- Heat the mixture over medium heat, stirring constantly until sugar fully dissolves, about 5 minutes.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Crush cardamom pods using a mortar and pestle to release maximum flavor.
- Add crushed cardamom to the simmering plum mixture.
- Cook for 25-30 minutes, stirring frequently to prevent sticking.
- Test for doneness by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
- Remove from heat and stir in vanilla extract thoroughly.
- Skim off any foam from the surface using a spoon for clearer jam.
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace.
- Process jars in a boiling water bath for 10 minutes to seal properly.
Creamy with subtle spice, this jam pairs beautifully with sharp cheeses or swirled into yogurt. The cardamom adds an exotic warmth that makes ordinary breakfasts extraordinary. Try it glazed over pork tenderloin for a surprising dinner twist that’ll have everyone asking for the recipe.
Orange Blossom Plum Jam
Scoop this vibrant plum jam before summer slips away. Transform juicy plums into golden-orange magic that captures sunshine in every jar. Your morning toast will never be the same.
Ingredients
- 4 cups chopped ripe red plums
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons orange blossom water
- 1 teaspoon vanilla extract
Instructions
- Wash and pit 4 cups of ripe red plums, then chop them into 1-inch pieces.
- Combine chopped plums, 2 cups granulated sugar, and 1/4 cup fresh lemon juice in a heavy-bottomed pot.
- Let the mixture sit for 30 minutes to draw out natural plum juices.
- Place the pot over medium-high heat and bring to a rolling boil.
- Reduce heat to medium and simmer for 25-30 minutes, stirring frequently with a wooden spoon.
- Skim off any foam that rises to the surface using a slotted spoon.
- Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
- Remove from heat and stir in 2 tablespoons orange blossom water and 1 teaspoon vanilla extract.
- Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
- Process jars in a boiling water bath for 10 minutes to seal properly.
Heavenly glossy with jewel-toned depth, this jam balances tart plum brightness against floral orange blossom notes. Swirl it into yogurt, glaze roasted chicken, or dollop over vanilla ice cream for instant elegance.
Chai-Spiced Plum Jam
Viral-worthy jam alert! Transform seasonal plums into this aromatic spread that’ll upgrade your breakfast game overnight. Get ready to capture that perfect swirl-worthy texture.
Ingredients
– 2 pounds ripe, fragrant plums
– 1½ cups granulated sugar
– ¼ cup freshly squeezed lemon juice
– 2 cinnamon sticks
– 1 tablespoon freshly grated ginger
– 1 teaspoon whole cardamom pods
– ½ teaspoon whole black peppercorns
– ½ teaspoon whole cloves
Instructions
1. Wash and pit 2 pounds of ripe plums, then roughly chop them into 1-inch pieces.
2. Combine chopped plums, 1½ cups granulated sugar, and ¼ cup lemon juice in a heavy-bottomed pot.
3. Let the mixture sit for 30 minutes to draw out the plum juices naturally.
4. Place 2 cinnamon sticks, 1 tablespoon grated ginger, 1 teaspoon cardamom pods, ½ teaspoon peppercorns, and ½ teaspoon cloves in a cheesecloth bundle, tying it securely.
5. Submerge the spice bundle in the plum mixture.
6. Set the pot over medium-high heat and bring to a rolling boil, stirring constantly with a wooden spoon.
7. Reduce heat to maintain a steady simmer at 215°F, skimming off any foam that rises to the surface.
8. Cook for 25-30 minutes, stirring frequently to prevent sticking, until the jam thickens and coats the back of a spoon.
9. Test the set by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
10. Remove the pot from heat and discard the spice bundle.
11. Ladle the hot jam into sterilized jars, leaving ¼-inch headspace.
12. Wipe the jar rims clean and seal tightly with lids.
Creamy and complex, this jam balances sweet plum notes with warm chai spices that deepen over time. Spread it on toasted brioche, swirl into Greek yogurt, or glaze roasted pork for an unexpected twist. The jewel-toned color and aromatic warmth make every spoonful feel like autumn in a jar.
Black Pepper Plum Jam
Tired of basic spreads? This black pepper plum jam brings the heat and sweet. Bold flavors collide in your mouth—spicy pepper meets juicy plum perfection. Get ready to upgrade every breakfast and cheese board in your life.
Ingredients
– 2 pounds ripe red plums, pitted and chopped
– 1½ cups granulated sugar
– ¼ cup fresh lemon juice
– 2 tablespoons coarsely ground black pepper
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 2 pounds pitted chopped plums, 1½ cups sugar, and ¼ cup lemon juice in a heavy-bottomed pot.
2. Cook over medium heat for 15 minutes, stirring constantly until sugar completely dissolves.
3. Mash the softened plums with a potato masher until you achieve a chunky consistency.
4. Stir in 2 tablespoons coarsely ground black pepper and 1 teaspoon vanilla extract.
5. Reduce heat to low and simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking.
6. Test the jam’s readiness by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
7. Remove from heat and skim off any foam from the surface using a spoon.
8. Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace.
9. Wipe the jar rims clean with a damp cloth before sealing with lids.
10. Process jars in a boiling water bath for 10 minutes to ensure proper preservation.
The jam sets into a gorgeous ruby-red spread with visible pepper specks throughout. That spicy kick cuts through the sweet plum intensity beautifully. Try it swirled into yogurt or glazed over grilled pork chops for an unexpected flavor boost.
Star Anise Plum Jam
Kickstart your fall preserves with this aromatic twist on classic jam. Simmer juicy plums with warm star anise until they burst into a glossy, spiced spread. Transform your morning toast into something extraordinary.
Ingredients
– 2 pounds ripe red plums, pitted and chopped
– 1½ cups granulated sugar
– 3 whole star anise pods
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract
Instructions
1. Combine chopped ripe plums, granulated sugar, and whole star anise pods in a heavy-bottomed saucepan.
2. Cook over medium heat for 15 minutes, stirring frequently until the sugar completely dissolves and plums release their juices.
3. Increase heat to medium-high and bring the mixture to a rolling boil that can’t be stirred down.
4. Maintain the rolling boil for exactly 8 minutes, stirring constantly to prevent scorching on the bottom.
5. Remove from heat and carefully fish out the star anise pods using a slotted spoon.
6. Stir in fresh lemon juice and pure vanilla extract until fully incorporated.
7. Test the jam’s set by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Return to medium heat and cook for 2-3 more minutes if it hasn’t reached the desired thickness.
9. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace at the top.
10. Process in a water bath canner for 10 minutes if preserving, or cool completely and refrigerate.
The finished jam boasts a chunky yet spreadable texture with visible plum pieces suspended in the glossy syrup. Warm notes of licorice from the star anise complement the tart-sweet plum flavor perfectly. Try it swirled into Greek yogurt or as a glaze for roasted pork tenderloin.
Lavender Plum Jam
Kickstart your fall preserves with this unexpected floral-fruit fusion. Transform plump plums into jewel-toned jam that’ll upgrade your morning toast game. This aromatic spread brings summer sweetness with an elegant lavender twist.
Ingredients
– 2 pounds ripe, fragrant plums, pitted and chopped
– 2 cups granulated white sugar
– 1/4 cup fresh lemon juice
– 2 tablespoons culinary-grade dried lavender buds
– 1/2 teaspoon pure vanilla extract
Instructions
1. Combine chopped plums, sugar, and lemon juice in a heavy-bottomed saucepan.
2. Let the mixture macerate at room temperature for 30 minutes to draw out natural juices.
3. Place the saucepan over medium heat and bring to a gentle simmer.
4. Stir continuously with a wooden spoon until sugar completely dissolves, about 5 minutes.
5. Increase heat to medium-high and cook at a rolling boil for 15 minutes, stirring frequently to prevent scorching.
6. Crush lavender buds between your palms to release their aromatic oils.
7. Add crushed lavender buds to the bubbling plum mixture.
8. Continue cooking for another 10-15 minutes until jam reaches 220°F on a candy thermometer.
9. Test thickness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
10. Remove saucepan from heat and stir in vanilla extract.
11. Skim off any foam from the surface using a slotted spoon.
12. Let jam cool in the pan for 15 minutes to allow flavors to meld.
13. Ladle hot jam into sterilized glass jars, leaving 1/4-inch headspace.
14. Process jars in a boiling water bath for 10 minutes to seal properly.
15. Remove jars and let cool completely on a towel-lined counter.
Aromatic and sophisticated, this jam sets up with a perfect spreadable consistency that glistens like stained glass. The floral lavender notes dance beautifully with the tart plum base, creating complexity that elevates simple dishes. Try swirling it into yogurt, pairing with sharp cheeses, or glazing roasted meats for unexpected culinary magic.
Maple-Glazed Plum Jam
A sweet-tart revelation that transforms ordinary plums into spoonable gold. This maple-glazed jam caramelizes into the perfect balance of fruity brightness and deep, woodsy sweetness. Get ready to slather this ruby-red goodness on everything from morning toast to savory cheese boards.
Ingredients
– 2 pounds ripe, fragrant plums
– 1 cup pure maple syrup
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon coarse sea salt
Instructions
1. Wash and pit 2 pounds of ripe, fragrant plums, then chop them into 1-inch chunks.
2. Combine plum chunks, 1 cup pure maple syrup, and 1/4 cup freshly squeezed lemon juice in a heavy-bottomed saucepan.
3. Bring the mixture to a rolling boil over medium-high heat, stirring constantly with a wooden spoon.
4. Reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
5. Tip: For the perfect jam consistency, test by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
6. Remove saucepan from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon coarse sea salt.
7. Tip: The salt enhances the plum’s natural sweetness and balances the maple flavor perfectly.
8. Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top.
9. Tip: Wipe jar rims clean with a damp cloth before sealing to ensure proper preservation.
10. Process jars in a boiling water bath for 10 minutes to seal, then remove and let cool completely. You’ll love the jewel-toned, spreadable texture that glistens with maple sweetness. The jam develops deeper complexity overnight, making it incredible swirled into yogurt or paired with sharp cheddar. This versatile condiment transforms simple meals into special occasions.
Rum-Raisin Plum Jam
Zesty rum-soaked plums transform into your new pantry obsession. Grab those ripe summer fruits and let’s jam—this boozy spread brings sweet, spiced warmth to everything from morning toast to cheese boards. Trust us, your breakfast game just leveled up.
Ingredients
– 2 pounds ripe, fragrant plums
– 1½ cups granulated sugar
– ¼ cup dark, robust rum
– ½ cup plump golden raisins
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fragrant ground cinnamon
Instructions
1. Wash and pit 2 pounds of ripe plums, then chop them into rough 1-inch chunks.
2. Combine chopped plums, 1½ cups granulated sugar, and ½ cup golden raisins in a heavy-bottomed pot.
3. Stir the mixture over medium heat until the sugar fully dissolves, about 5 minutes.
4. Increase heat to medium-high and bring the jam to a rolling boil, stirring constantly.
5. Reduce heat to maintain a steady simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
6. Stir in ¼ cup dark rum, 2 tablespoons lemon juice, and 1 teaspoon cinnamon until fully incorporated.
7. Continue simmering for another 10–15 minutes until the jam thickens and coats the back of a spoon.
8. Test the jam’s set by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
9. Remove the pot from heat and skim off any foam from the surface with a spoon.
10. Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace at the top.
11. Wipe the jar rims clean with a damp cloth before sealing tightly with lids.
12. Process the sealed jars in a boiling water bath for 10 minutes to preserve.
A spoonful reveals deep plum sweetness balanced by rum warmth and cinnamon spice. Spread it thick on crusty bread with sharp cheddar, or swirl into yogurt for a tangy-sweet breakfast boost. The raisins plump into juicy bursts that make every bite irresistible.
Five-Spice Plum Jam
OBSESSED with this flavor bomb! Five-spice plum jam transforms ordinary toast into something magical. Get ready to make your kitchen smell incredible.
Ingredients
– 2 pounds ripe red plums, pitted and chopped
– 1 cup granulated sugar
– 1/4 cup fresh lemon juice
– 2 teaspoons Chinese five-spice powder
– 1/2 teaspoon fine sea salt
Instructions
1. Combine 2 pounds ripe red plums, 1 cup granulated sugar, 1/4 cup fresh lemon juice, 2 teaspoons Chinese five-spice powder, and 1/2 teaspoon fine sea salt in a heavy-bottomed saucepan.
2. Cook over medium heat for 15 minutes, stirring constantly with a wooden spoon until the sugar completely dissolves.
3. Reduce heat to medium-low and simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking.
4. Test the jam’s consistency by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
5. Remove from heat and let cool for 10 minutes, skimming off any foam that rises to the surface.
6. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
7. Process in a water bath canner for 10 minutes if preserving, or simply refrigerate for immediate use.
Dive into this jam’s complex personality – warm cinnamon and star anise notes dance with tart plum tang. The thick, spreadable texture clings perfectly to warm biscuits or swirled into morning yogurt. Try it as a glaze for roasted pork or stirred into cocktails for an unexpected twist.
Earl Grey Plum Jam
Ditch boring toast toppings forever. This Earl Grey Plum Jam transforms your morning routine with sophisticated floral notes and sweet-tart plum perfection. Get ready to elevate every breakfast spread.
Ingredients
– 2 pounds ripe red plums, pitted and chopped
– 1 ½ cups granulated sugar
– 2 tablespoons fresh lemon juice
– 2 Earl Grey tea bags, high-quality
– ½ teaspoon pure vanilla extract
Instructions
1. Combine chopped ripe plums, granulated sugar, and fresh lemon juice in a heavy-bottomed saucepan.
2. Let the mixture sit for 30 minutes to draw out the plum juices and create a natural syrup.
3. Place the saucepan over medium heat and stir constantly until the sugar completely dissolves, about 5 minutes.
4. Add 2 high-quality Earl Grey tea bags directly to the simmering plum mixture.
5. Bring the jam to a rolling boil that cannot be stirred down, maintaining this for exactly 1 minute.
6. Reduce heat to medium-low and simmer for 20-25 minutes, stirring frequently to prevent sticking.
7. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove from heat and stir in pure vanilla extract until fully incorporated.
9. Carefully remove and discard the tea bags, squeezing them against the side of the pan to extract maximum flavor.
10. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace at the top.
11. Process jars in a boiling water bath for 10 minutes to seal properly.
12. Remove jars and let cool completely on a towel-lined counter for 12 hours.
A spoonful reveals jewel-toned jam with tender plum pieces suspended in glossy syrup. The bergamot fragrance from Earl Grey tea creates an elegant floral backbone that complements the fruit’s natural sweetness. Spread it thick on buttery croissants or swirl into Greek yogurt for an instant dessert upgrade that feels both rustic and refined.
Jalapeño Plum Jam
Ditch the boring condiments—this jalapeño plum jam brings the heat and the sweet. Grab those summer plums before they’re gone and transform them into something spectacular. Your cheese boards will never be the same.
Ingredients
– 2 pounds ripe red plums, pitted and chopped
– 1 cup granulated sugar
– 2 fresh jalapeño peppers, finely minced
– ¼ cup apple cider vinegar
– 1 tablespoon fresh lemon juice
– 1 teaspoon kosher salt
Instructions
1. Combine 2 pounds chopped ripe plums, 1 cup granulated sugar, 2 minced jalapeños, ¼ cup apple cider vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon kosher salt in a heavy-bottomed saucepan.
2. Cook over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves—about 3-4 minutes.
3. Increase heat to medium-high and bring mixture to a rolling boil that cannot be stirred down.
4. Reduce heat to maintain a steady simmer, stirring occasionally to prevent scorching on the bottom.
5. Simmer for 25-30 minutes until jam thickens noticeably and reaches 220°F on a candy thermometer.
6. Test thickness by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
7. Remove saucepan from heat and let jam cool for 15 minutes, allowing flavors to meld together.
8. Ladle hot jam into sterilized glass jars, leaving ¼-inch headspace at the top.
9. Wipe jar rims clean with a damp cloth to ensure proper sealing.
10. Process jars in a boiling water bath for 10 minutes to preserve freshness.
Expect a chunky texture with soft plum pieces suspended in a glossy syrup. The initial sweet plum flavor gives way to a slow-building jalapeño warmth that lingers beautifully. Spread it over cream cheese crackers, glaze pork chops, or swirl into yogurt for an unexpected kick.
Apple-Plum Jam with Cinnamon
Make your morning toast unforgettable with this sweet-tart masterpiece. Transform ordinary breakfasts into extraordinary moments with just three main ingredients. Capture autumn in a jar with this vibrant, spice-kissed creation.
Ingredients
- 4 cups chopped ripe plums
- 3 cups peeled and diced sweet apples
- 2 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- Combine 4 cups chopped ripe plums and 3 cups peeled and diced sweet apples in a heavy-bottomed pot.
- Stir in 2 cups granulated sugar until the fruit is evenly coated.
- Let the mixture sit for 30 minutes to draw out natural juices—this creates a syrupy base without extra liquid.
- Place the pot over medium heat and bring to a gentle bubble, stirring occasionally with a wooden spoon.
- Add 1 tablespoon fresh lemon juice to balance the sweetness and enhance the fruit’s brightness.
- Mix in 1 teaspoon ground cinnamon, distributing the warm spice evenly throughout the jam.
- Maintain a steady simmer for 20-25 minutes, skimming off any foam that rises to the surface for a clearer final product.
- Test for doneness by placing a small spoonful on a chilled plate—when it wrinkles when pushed, it’s ready.
- Remove from heat and stir in 1/2 teaspoon pure vanilla extract for depth of flavor.
- Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top.
- Process in a water bath canner for 10 minutes if preserving, or cool completely before refrigerating.
Here’s your reward: thick, spreadable perfection with visible fruit pieces throughout. Heady cinnamon warmth plays against the bright apple-plum duo in every spoonful. Try it swirled into yogurt, glazed over pork chops, or layered in thumbprint cookies for unexpected deliciousness.
Summary
Gathering these 18 plum jam recipes has been such a joy! Whether you’re a beginner or seasoned canner, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try – leave a comment with your favorites and share this collection with fellow jam lovers on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
