Make this Easy Plum Jam Recipe as a perfect condiment for your breakfast, snacks, or dessert!
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Plum jam can be tricky to find in the stores, so this Easy Plum Jam Recipe is a great way to get your plum fix!
Lately we have really been into charcuterie boards and we learned that these homemade jams are the PERFECT addition to the meats and cheeses.
And we have been having so many charcuterie boards with friends that it has been nearly impossible to eat these jams any other way!
My favorite is jam with brie on a cracker. YUM.
This year I have been on a homemade jam kick (hellooooooooo Homemade Cherry Jam!) and they have all been amazing!
While there are some great store bought jams out there, nothing compares to a homemade jam.
I leave the skins on for this Plum Jam Recipe because they cook down and are very soft.
There is no weird texture that comes from the skins being included. They get so soft that they are just volume to the jam.
But if you would prefer, you can choose to peel the plums with a peeler before cutting and cooking.
This jam holds for 3-4 weeks in the refrigerator.
You can also freeze the jam, either in large quantities or in an ice cube tray, to use as needed.
It is also possible to can the jam, but make sure that the acidity in your jam is low enough for it to be shelf stable with a canning bath.
You can find more information about canning by searching online.
What is the Difference Between Jam and Jelly?
Jam is made with the whole fruits, flesh and skin and all.
Jelly is made from just the juice and then thickened with pectin.
I am personally a huge fam of jam because I love the texture and think the flavors are deeper and richer.
- Chop the plums and remove the pits. Place the plums, sugar, and lemon juice in a medium saucepan.
- Bring the plums to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes.
- Use a potato masher or fork to mash the fruit as much or little as desired.
- The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted. If it runs like honey, it is not thick enough yet and you need to heat it longer. You want the jam to move slowly when tilted.
- Store in a jar in the refrigerator for up to three weeks. Or freeze.