Homemade plum jam made simple. Toss it in a pot, stir, and simmer. Blend if you want it smooth, or keep it rustic.
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Pin ItI pretty much make homemade jam every other week! Some of my other favorites are this pear jam recipe, homemade tomato jam and this pectin-free raspberry jam.
How to Make Plum Jam
- Cook the Plums. In a large saucepan, combine chopped plums, sugar, water, and lemon juice. Stir and bring to a boil over medium-high heat, then simmer on medium-low for 35–45 minutes, stirring occasionally.
- Blend (Optional). For a smooth jam, blend the mixture in the pot using an immersion blender or mash with a potato masher. For chunky jam, skip this step.
- Cool and Store. Let the jam cool slightly, then spoon into clean glass jars with lids. Store in the fridge for up to 3 weeks.
(Related: Refrigerator Blueberry Jam)
Jam Recipes
4-Ingredient Refrigerator Blueberry Jam
Storage and Freezing Instructions
To Store: Keep the jam in clean, airtight jars in the refrigerator. It will stay fresh for up to 2 weeks.
To Freeze: Spoon the cooled jam into freezer-safe containers or jars, leaving space for expansion. Freeze for up to 6 months. Thaw in the fridge before use.
P.S. Another jam recipe that’s one of my favorites is this 3-ingredient blackberry jam. Perfect to make if you have a lot of extra blackberries laying around: https://nurturedhomes.com/blackberry-jam
Plum Jam
Ingredients
- 2 pounds plums halved, pitted, and chopped
- 2 cups sugar
- ¼ cup water
- ¼ cup lemon juice
Instructions
- In a large saucepan, combine the chopped plums, sugar, water, and lemon juice.
- Stir well to coat the plums evenly.
- Place the pan over medium-high heat and bring to a boil, stirring frequently, until the sugar dissolves (about 5–7 minutes).
- Reduce the heat to medium-low and simmer for 35–45 minutes, stirring occasionally. The mixture will thicken and reduce.
- For a smoother jam, you can use an immersion blender or potato masher to purée the mixture directly in the pot. For a chunkier jam, leave it as is.
- Let the jam cool slightly, then spoon it into clean glass jars with tight lids.
- Storing:
- Store in the refrigerator. It will keep for up to 3 weeks.
