Plum jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 (approx
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Calories
64 kcal
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Course
Condiments
-
Cuisine
British
Plum jam
Description
Plum jam is made by cooking roughly diced, pitted plums with sugar, lemon juice, and a pinch of cinnamon, ground cloves, and ginger. The mixture is simmered until the fruit softens and breaks down, releasing natural pectin that helps the jam set. Mashing the fruit during cooking enhances the consistency. After simmering, the jam is skimmed to remove foam and cooled before storing.
The spices add a subtle warmth that complements the plums' natural tartness, creating a complex flavor profile. Straining the jam removes skin pieces for a smoother texture, though lower sugar content may affect firmness and the traditional 'wrinkle test' set. The jam spreads easily and can elevate toast, pastries, or cheese boards.
Because this is a smaller batch with lower sugar, the jam is best stored in the fridge and used relatively quickly rather than shelf-stored. Adding different warm spices like cardamom or allspice can vary the flavor if desired.
Ingredients
- 9 oz plum 9oz/255g is de-stoned weight - it's around 9 ½oz/270g with stones
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 pinch cinnamon
- 1 pinch cloves ground
- 1 pinch ground ginger
Instructions
- Halve the plums and remove the stones then roughly dice the plums. If you don't plan to strain the jam, make the pieces relatively small so any pieces of skin are small.
- Put the plum pieces, sugar and lemon juice in a small-medium saucepan along with the cinnamon, cloves and ginger. Place over a medium heat and stir to dissolve the sugar.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 5-10 minutes. Mash the plums as they soften to break them up more.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
- If you choose to strain the jam to remove the skins, do so once the fruit is well broken up then return the mixture to the pan and heat further until it thickens. Being lower sugar, it may not fully set and work in the 'wrinkle test' (when you put a small amount on a plate you have chilled ahead of time and as it cools, the jam wrinkles on top when you nudge it). However, it will noticeably thicken eg when you stir a spoon/spatula through, it will take a bit longer to close in behind.
- Transfer the jam to a clean (ideally sterile) jar and cover. Allow to cool.
Notes
- This small batch plum jam is best refrigerated and consumed soon due to lower sugar content and less strict sterilization requirements.
- Adjust or substitute warm spices like cardamom or allspice to customize the jam's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(approx
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 0.2mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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