How To Make Plum Jam

How To Make Plum Jam

How To Make Plum Jam is my easy guide to making sweet plum jam using four simple ingredients.

I’m reminiscing with this plum jam recipe. Growing up we used to have two large Victoria plum trees in the back garden. Every August we would fight with the wasps to harvest the plums.

We’d harvest bags and bags full of plums. Then my brother, sister and I would give them to our neighbours. A couple days later we’d receive jars of plum jam and dishes with plum crumble back from the neighbours.

Being neighbourly is something I continue to do now I have my own house. A few of us on the street will, jam, bake, cook and share harvests. I guess it was instilled in me by accident growing up.

Harvesting these plums reminded me of our annual family activity. Something we would have taken for granted at the time, is now a memory that warms my heart like those sunny August days.

Harvesting Plums


How To Make Jam

Making jam is a really simple concept. I use equal parts fruit to jam sugar. You boil it up and you have jam! There is some science behind it, but it is the easiest way to preserve your summer produce.

Jam is made when you boil the mixture until it reaches 105c. This magic temperature transforms the sugar and pectin (in the jam sugar) into a jelly like consistency. If you don’t have a sugar thermometer you can do the trusty frozen plate technique.

Pop a plate in the freezer and after 5 minutes of a rolling boiling you drop a little bit of jam onto the frozen plate. The jam will cool and you can quickly check the consistency of the jam. If it’s too runny boil for a little long and keep checking until it sets on the plate.

Plums Ready To Make Jam

Jam Making Tips

Never use over ripe or bruised fruit. Wash the fruit before using and make sure there aren’t any bugs.

You need to sterilise your jars before using them. Click HERE to see my how to guide.

Jam gets very hot and can scold. It’s best to have clear sides and be prepared with all the equipment you may need. I put some heatproof mats on the worktops so I can place the hot jars and jam pan on the side without burning anything.

A ladle and set of tongs are handy to hold the jars steady whilst you fill them with hot jam.

Sterilised Jam Jars

What Jam Can I make?

Making jam is a bit addictive. Once you’ve mastered how to make plum jam you’ll soon look at every fruit and wonder what it would be like as homemade jam!

Some fruits that are easy to grow and make jam with:







I sometimes mix fruits if I don’t have enough of one fruit. You can create some tasty mixes!

How To Make Plum Jam

How To Make Plum Jam

How To Make Plum Jam

A simple 4 ingredient Plum Jam Recipe
Prep Time20 minutes
Cook Time20 minutes
cooling time2 hours
Total Time2 hours 40 minutes
Course: Breakfast
Cuisine: British
Keyword: breakfast, easy, jam, simple
Servings: 100 15g servings (approximately)
Calories: 40kcal
Author: Lee


  • 1 large pan
  • 1 sugar thermometer optional
  • sterilised jam jars
  • sterilised ladle


  • 1 kg plums
  • 1 kg jam sugar
  • 100 ml water
  • finely grated zest of quarter lemon


  • Prepare and sterilise your jars (see how to guide link in post). Pop a plate in the freezer if you don’t have a jam thermometer.
  • Wash the plums and remove any bruised, over ripe or bad fruit. Half the plums and remove the stones.
  • Weigh the halved plums and measure out the same weight in jam sugar.
  • Place all ingredients in a large pan. Bring to a simmer for 5-10 minutes, until the plums are tender, not mushy. Stirring occasionally until the sugar has dissolved. 
  • Raise the temperature and bring to a rolling boil. Allow to boil (without stirring) for 5 minutes, or until the temperature reaches 105C. If you don’t have a thermometer drop a little bit of jam onto the chilled plate to test the consistency. If it’s too runny continue to boil and keep checking until the jam sets on the plate. 
  • When the jam is ready carefully fill the sterilised jars using a ladle. Pop on the lids and allow to cool before storing in a cool dark place. The jam should last for a year. Store in the fridge once opened. 


Don’t forget to tag me on Instagram @TheDelectableGarden if you make any of my recipes. 
Makes around 1500g of jam. It’s best to prepare more jars than you might need.
If you have plenty of plums and a large pan you can double up this recipe. 
You are dealing with hot jam which can cause severe burns. It’s best to make sure you have everything ready before you start. 
I clear the worktops and put down a couple of non slip heatproof (silicon) mats. 
You will need to sterilise any equipment you will be using, such as a ladle. Wash with hot soapy water then steep in boiling hot water for 10 minutes and allow to air dry before use.
Nutritional value is for guide purposes only and is base on ingredients I used. 

What To Serve With Plum Jam

The obvious answer is plum jam on toast with plenty of butter! You can also make a delicious plum sauce using plum jam (plenty of recipes online) to go with duck or pork.

Plum jam goes well with balsamic vinegar and spices such as cinnamon and ginger.

Have You Tried Making Curd?

If you now have the bug for jamming you will love making curd! Like jam you soon look at every fruit and wonder what it would be like as a curd.

Check out my Lemon and Thyme Curd. It’s tart, sweet and creamy.

The Delectable Garden On Social Media

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Happy Jamming

Lee x

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