Easy Plum Jam

It’s that time of year again, the plums are ripe and falling from the tree and I’ve managed to get in just before the wasps get them all.  The primary use for my plums are to make another batch of Plum Liquour, but with the surplus I fancy some plum Jam (in fact I really fancy a Jam Roly Poly, but more of that later…)

This has to be the easiest jam recipe out there, and that’s partially due to the use of ripe plums.  This allows them to be cooked whole, fall apart in the pan and the pits (stones) picked out towards the end.  If you’re using under-ripe or very firm plums you may need to halve and stone the fruit first

Tip: Count the number of plums you put in to ensure that you’ve found all of the pits.  Nobody wants a broken tooth…

Makes about 2 * 1lb Jars


  • 625g Ripe Plums, washed
  • 500g White Sugar
  • 1 tbsp Lemon Juice
  • 150ml Boiling Water


  • Throw all of the ingredients into a stainless steel pan and stir with a wooden spoon
  • Gradually bring the contents of the pan up to the boil to dissolve the sugar, then raise the heat to start evaporating off the water.  Stir periodically to prevent sticking
  • At the start of the boil, a lot of foamy scum will be generated. This can be scraped off or stirred in
  • After about 20 minutes the stones should have started breaking out of the plums and will start floating to the surface. Pick them off and make sure you’ve got them all
  • Using a cold plate from the freezer, drip a little of the jam on to test the setting point.  After it has cooled down. Push your finger through.  If it wrinkles then the setting point has been reached.  If not, continue to cook and retest every 5 minutes
  • Once the setting point has been reached remove the jam from the heat and set aside to cool a little for 5-10 minutes.  This prevents all of the solids from falling to the bottom of the jars
  • Use a jam funnel to fill sterilised jars with the jam.  Seal and label

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