As summer’s sweet plums ripen, it’s the perfect time to transform that seasonal bounty into jars of delicious jam. Whether you’re a preserving pro or a curious beginner, these 20 plum jam recipes offer something for everyone—from classic spreads to creative twists. Let’s explore these tasty ideas that will fill your pantry with homemade goodness all year long!
Classic Homemade Plum Jam
You know that feeling when you open a jar of homemade jam and it just tastes like sunshine? Yeah, that’s what this classic plum jam is all about. It’s a simple, cozy project that fills your kitchen with the sweetest smell and gives you jars of pure joy to enjoy all year long.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 pounds ripe plums, pitted and chopped
– 4 cups granulated sugar
– 1/4 cup fresh lemon juice
– 1 teaspoon unsalted butter
Instructions
1. Wash and dry 4 pounds of ripe plums thoroughly, then use a paring knife to remove the pits and chop the fruit into roughly 1-inch pieces.
2. Combine the chopped plums, 4 cups of granulated sugar, and 1/4 cup of fresh lemon juice in a large, heavy-bottomed pot or Dutch oven.
3. Let the mixture sit at room temperature for 15 minutes to allow the sugar to begin dissolving and drawing out the plum juices—this helps prevent scorching later.
4. Place the pot over medium-high heat and bring the mixture to a full boil, stirring occasionally with a wooden spoon to dissolve any remaining sugar.
5. Once boiling, reduce the heat to medium-low to maintain a steady, gentle simmer, and cook for 40 minutes, stirring every 5-10 minutes to prevent sticking.
6. After 40 minutes, add 1 teaspoon of unsalted butter to the pot and stir it in—this little trick helps reduce foaming for a clearer jam.
7. Continue simmering for another 5 minutes, or until the jam thickens noticeably and reaches 220°F on a candy thermometer for a perfect set.
8. To test the set without a thermometer, place a small spoonful of jam on a chilled plate and let it cool for 1 minute; if it wrinkles when pushed with your finger, it’s ready.
9. Remove the pot from the heat and skim off any foam from the surface with a spoon for a smoother texture.
10. Carefully ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace at the top, and seal immediately according to canning guidelines for storage.
Now you’ve got a batch of jam that’s beautifully thick with a deep, fruity sweetness and just a hint of tartness from the lemon. Nothing beats slathering it on warm biscuits, swirling it into yogurt, or even using it as a glaze for roasted meats—it’s that versatile!
Spiced Plum Jam with Cinnamon
Savor the cozy flavors of the season with this easy spiced plum jam. It’s a sweet, tangy spread that’s perfect on toast or stirred into yogurt, and the cinnamon adds a warm, comforting note that makes it feel extra special.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds ripe plums, pitted and chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 teaspoon ground cinnamon
Instructions
1. Combine the chopped plums, sugar, water, and lemon juice in a large, heavy-bottomed pot.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
3. Reduce the heat to medium-low and simmer the jam for 40 minutes, stirring every 10 minutes to prevent sticking.
4. Stir in the ground cinnamon and continue simmering for 5 more minutes.
5. Test the jam’s doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
6. Remove the pot from the heat and let the jam cool in the pot for 15 minutes.
7. Carefully ladle the warm jam into clean, sterilized jars, leaving 1/4 inch of headspace at the top.
8. Seal the jars tightly and let them cool completely at room temperature before storing.
Just made, this jam has a soft-set texture that’s spreadable but not runny, with a deep plum flavor balanced by the warm spice of cinnamon. Try it swirled into oatmeal or as a glaze for roasted pork—it’s wonderfully versatile.
Vanilla-Infused Plum Jam
Mmm, picture this: you’re spreading a sweet, fragrant jam on your morning toast, and it tastes like summer in a jar. That’s exactly what you get with this vanilla-infused plum jam—it’s a cozy, homemade treat that’s surprisingly simple to make. Let’s turn those juicy plums into something special you’ll want to slather on everything.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds ripe plums, pitted and chopped
– 1 ½ cups granulated sugar
– ¼ cup water
– 1 vanilla bean, split lengthwise
– 2 tablespoons lemon juice
– 1 tablespoon unsalted butter
Instructions
1. Combine the chopped plums, granulated sugar, and water in a large, heavy-bottomed pot over medium heat.
2. Scrape the seeds from the split vanilla bean into the pot, then add the bean pod as well for extra flavor.
3. Stir the mixture gently until the sugar dissolves completely, which should take about 5 minutes.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
5. Add the lemon juice and unsalted butter, stirring until the butter melts and incorporates evenly.
6. Continue simmering for another 10 minutes, or until the jam thickens and coats the back of a spoon without dripping off quickly.
7. Remove the pot from the heat and discard the vanilla bean pod.
8. Let the jam cool in the pot for 10 minutes to allow it to set slightly.
9. Transfer the jam to clean, sterilized jars, leaving ¼ inch of headspace at the top.
10. Seal the jars tightly and let them cool to room temperature before storing in the refrigerator.
During the simmering, you’ll notice the jam deepen into a rich, glossy purple with a heavenly vanilla aroma. Dollop it over yogurt or swirl it into oatmeal for a breakfast upgrade—its smooth, spreadable texture and sweet-tart flavor make every bite feel like a little celebration.
Plum and Ginger Jam
Nothing beats the cozy feeling of homemade jam, especially when it combines sweet plums with a spicy ginger kick. You’ll love how simple this recipe is—just a few ingredients and some patience yield a jar of pure comfort. It’s perfect for spreading on toast, swirling into yogurt, or gifting to friends during the holiday season.
Serving: 4 jars | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 cups chopped fresh plums
– 2 cups granulated sugar
– 1/4 cup finely grated fresh ginger
– 2 tbsp lemon juice
– 1/2 tsp unsalted butter
Instructions
1. Wash and pit the plums, then chop them into small pieces to measure exactly 4 cups.
2. In a large, heavy-bottomed pot, combine the chopped plums, 2 cups granulated sugar, 1/4 cup finely grated fresh ginger, and 2 tbsp lemon juice.
3. Stir the mixture over medium heat until the sugar fully dissolves, which should take about 5 minutes.
4. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
5. Add 1/2 tsp unsalted butter to reduce foaming, then continue boiling for 25-30 minutes until the jam reaches 220°F on a candy thermometer.
6. Test the jam’s doneness by placing a small spoonful on a chilled plate; it should wrinkle when pushed with a finger after 1 minute of cooling.
7. Remove the pot from heat and skim off any foam from the surface with a spoon.
8. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal immediately with lids.
9. Process the jars in a boiling water bath for 10 minutes to ensure a safe seal, then let them cool completely at room temperature.
Zesty and warm, this jam sets up with a soft, spreadable texture that’s not too firm. The ginger adds a lively heat that balances the plums’ natural sweetness beautifully—try it dolloped over vanilla ice cream or as a glaze for roasted meats to really wow your guests.
Plum and Raspberry Jam
Fruit jams are one of those simple pleasures that make breakfast feel special, and this plum and raspberry version is a total game-changer. You get the sweet-tart balance just right, and it comes together with minimal fuss—perfect for a cozy weekend project. Let’s get that jam bubbling!
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs fresh plums, pitted and chopped
– 12 oz fresh raspberries
– 2 cups granulated sugar
– ¼ cup lemon juice
– 1 tbsp unsalted butter
Instructions
1. Combine the chopped plums, raspberries, granulated sugar, and lemon juice in a large, heavy-bottomed pot.
2. Stir the mixture over medium heat until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
4. Add the unsalted butter to reduce foaming, then continue boiling for 20 minutes, stirring every 2–3 minutes.
5. Test for doneness by placing a small spoonful on a chilled plate; tilt the plate—the jam should wrinkle and not run.
6. Remove the pot from heat and skim off any foam from the surface with a spoon.
7. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace at the top.
8. Wipe the jar rims clean with a damp cloth, then seal tightly with lids and bands.
9. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, if preserving.
10. Let the jars cool completely at room temperature for 12 hours before storing.
Vibrant and glossy, this jam sets with a soft spreadable texture that’s bursting with fruity flavor. Try it swirled into yogurt or as a filling for thumbprint cookies—it adds a bright pop to any treat!
Plum and Orange Marmalade
Venturing into homemade marmalade? This plum and orange version is a sweet-tart delight that’s surprisingly simple to whip up. You’ll love how the bright citrus balances the deep fruitiness of the plums, creating a spread that’s perfect for toast, yogurt, or even as a glaze.
Serving: 3 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds plums, pitted and chopped
– 2 large oranges, zested and juiced
– 2 cups granulated sugar
– 1 tablespoon lemon juice
– 1/2 teaspoon unsalted butter
Instructions
1. Combine the chopped plums, orange zest, orange juice, and granulated sugar in a large, heavy-bottomed pot.
2. Stir the mixture over medium heat until the sugar fully dissolves, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
4. Reduce the heat to maintain a steady simmer and cook for 30 minutes, stirring every 5 minutes to prevent sticking.
5. Add the lemon juice and unsalted butter, stirring to incorporate them into the marmalade.
6. Continue simmering for another 10 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer.
7. Test the set by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
8. Remove the pot from the heat and let the marmalade cool for 5 minutes, skimming off any foam with a spoon.
9. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace at the top.
10. Seal the jars tightly and process in a boiling water bath for 10 minutes to preserve, if desired, or let cool completely before refrigerating.
Looking at that glossy, jewel-toned spread, you’ll notice a lovely balance of sweet and tangy with a tender, chunky texture from the plums. Try it swirled into oatmeal or as a topping for cheesecake—it’s versatile enough to brighten up any dish.
Plum and Cardamom Jam
Just imagine spreading a sweet-tart jam with a warm, cozy spice on your morning toast. You’ll love this plum and cardamom jam—it’s surprisingly simple to make and fills your kitchen with the most amazing aroma. It’s the perfect way to use up summer plums or enjoy a taste of sunshine any time of year.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups chopped plums
– 3 cups granulated sugar
– 1/4 cup lemon juice
– 1 tbsp ground cardamom
– 1/2 tsp unsalted butter
Instructions
1. Wash 2 pounds of plums, remove the pits, and chop them into 1/2-inch pieces to yield 4 cups.
2. Combine the chopped plums, 3 cups of granulated sugar, and 1/4 cup of lemon juice in a large, heavy-bottomed pot.
3. Stir the mixture over medium heat until the sugar completely dissolves, which should take about 5 minutes.
4. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
5. Add 1 tablespoon of ground cardamom and 1/2 teaspoon of unsalted butter to the boiling jam, stirring to incorporate evenly.
6. Reduce the heat to medium and simmer the jam for 30-40 minutes, stirring every 5 minutes, until it thickens and reaches 220°F on a candy thermometer.
7. Test the jam’s set by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
8. Remove the pot from the heat and let the jam cool for 10 minutes, skimming off any foam that forms on the surface with a spoon.
9. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top, and seal them immediately with lids.
10. Process the sealed jars in a boiling water bath for 10 minutes to ensure they are properly preserved, then let them cool completely at room temperature.
11. Check that the jar lids have sealed by pressing the center; if it doesn’t pop back, the seal is secure.
12. Store the sealed jars in a cool, dark place for up to one year, or refrigerate after opening.
Creating this jam yields a beautifully thick, spreadable texture with a vibrant purple hue. The plums offer a tangy sweetness that’s perfectly balanced by the aromatic, slightly citrusy notes of cardamom. Try it swirled into yogurt, paired with sharp cheeses, or as a glaze for roasted meats to add a unique twist to your meals.
Plum and Rosemary Jam
Oh, the holidays are here, and you know what that means—time to whip up something special that fills your kitchen with the coziest aromas. This plum and rosemary jam is just the thing, turning simple fruit into a sweet-savory spread that’s perfect for gifting or slathering on your morning toast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds plums, pitted and chopped
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon kosher salt
Instructions
1. Combine the plums, sugar, water, rosemary, lemon juice, and salt in a large, heavy-bottomed pot over medium heat.
2. Stir the mixture continuously until the sugar dissolves completely, which should take about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce it to a simmer.
4. Simmer the jam for 30–40 minutes, stirring occasionally to prevent sticking, until it thickens and coats the back of a spoon.
5. Test the jam’s doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
6. Remove the pot from the heat and let the jam cool for 10 minutes to allow the flavors to meld.
7. Skim off any foam from the surface with a spoon for a clearer, smoother texture.
8. Transfer the warm jam to clean, sterilized jars, leaving 1/4 inch of headspace at the top.
9. Seal the jars tightly and let them cool to room temperature before storing in the refrigerator.
10. Store the jam in the refrigerator for up to 2 weeks, or process in a water bath for longer shelf life.
Velvety and rich, this jam balances the tartness of plums with the earthy hint of rosemary, creating a spread that’s both comforting and elegant. Try it dolloped over goat cheese on crackers or stirred into yogurt for a quick breakfast upgrade—it’s sure to become a staple in your pantry.
Plum and Lavender Jam
Picking plums at their peak and pairing them with fragrant lavender creates a jam that’s both sweet and subtly floral. You’ll love spreading it on toast or swirling it into yogurt for a special treat. It’s easier to make than you might think, and the result is absolutely worth it.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 cups chopped ripe plums
– 3 cups granulated sugar
– 1/4 cup fresh lemon juice
– 2 tbsp dried culinary lavender
– 1/2 tsp unsalted butter
Instructions
1. Wash and pit 4 cups of ripe plums, then chop them into small pieces.
2. In a large, heavy-bottomed pot, combine the chopped plums, 3 cups of granulated sugar, and 1/4 cup of fresh lemon juice.
3. Let the mixture sit at room temperature for 15 minutes to allow the sugar to dissolve and the fruit to release its juices.
4. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
5. Once boiling, reduce the heat to medium and add 2 tbsp of dried culinary lavender tied in a cheesecloth pouch for easy removal later.
6. Simmer the jam for 30–35 minutes, stirring frequently to prevent sticking, until it thickens and reaches 220°F on a candy thermometer.
7. Remove the pot from the heat and skim off any foam from the surface with a spoon.
8. Stir in 1/2 tsp of unsalted butter to reduce foaming and add a subtle sheen to the jam.
9. Carefully remove and discard the lavender pouch from the pot.
10. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
11. Wipe the jar rims clean with a damp cloth, then seal with lids and bands.
12. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then let them cool completely at room temperature.
Now you have a beautifully set jam with a glossy texture and a balanced flavor of sweet plums and aromatic lavender. Nothing beats slathering it on warm biscuits or using it as a filling for thumbprint cookies—it’s a versatile delight that makes any meal feel a bit more special.
Plum and Honey Jam
Wondering what to do with those plums that are just a bit too tart? You’re in luck—this plum and honey jam is the perfect way to turn them into something sweet and spreadable. It’s surprisingly simple to make, and the honey adds a lovely floral note that pairs beautifully with the fruit.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds plums, pitted and chopped
– 1 1/2 cups granulated sugar
– 1/2 cup honey
– 1/4 cup lemon juice
– 1 teaspoon vanilla extract
Instructions
1. Combine the chopped plums, granulated sugar, honey, and lemon juice in a large, heavy-bottomed pot.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar.
3. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
4. Simmer the jam for 40 minutes, stirring every 5-10 minutes to prevent sticking and ensure even cooking. Tip: Use a wide pot to help the liquid evaporate faster for a thicker jam.
5. After 40 minutes, check the consistency by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger. If it’s too runny, simmer for an additional 5-10 minutes.
6. Remove the pot from the heat and stir in the vanilla extract. Tip: Adding vanilla off the heat preserves its flavor.
7. Let the jam cool in the pot for 15 minutes to thicken slightly.
8. While still warm, ladle the jam into clean, sterilized jars, leaving 1/4 inch of headspace at the top. Tip: Wipe the jar rims with a clean cloth before sealing to ensure a tight fit.
9. Seal the jars and let them cool completely at room temperature before storing in the refrigerator.
Fresh from the jar, this jam has a chunky, spreadable texture with a sweet-tart balance from the plums and honey. It’s fantastic on toast, swirled into yogurt, or even as a glaze for roasted meats—get creative with it!
Plum and Bourbon Jam
Brace yourself for a jam that’s about to become your new favorite spread. This plum and bourbon jam is sweet, boozy, and perfect for gifting or slathering on toast. It’s surprisingly easy to make, and the bourbon adds a warm, cozy depth you’ll love.
Serving: 3 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs ripe plums, pitted and chopped
– 2 cups granulated sugar
– 1/4 cup bourbon
– 2 tbsp lemon juice
– 1 tsp vanilla extract
Instructions
1. Combine the chopped plums, granulated sugar, and lemon juice in a large, heavy-bottomed pot.
2. Let the mixture sit at room temperature for 15 minutes to allow the sugar to draw out the plum juices.
3. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
4. Reduce the heat to medium-low and simmer for 30 minutes, stirring frequently to prevent sticking. Tip: Use a wooden spoon to gently mash the plums as they soften for a chunkier texture.
5. Stir in the bourbon and vanilla extract.
6. Continue simmering for another 10–15 minutes, until the jam thickens and reaches 220°F on a candy thermometer. Tip: If you don’t have a thermometer, test by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
7. Remove the pot from the heat and skim off any foam from the surface with a spoon.
8. Let the jam cool in the pot for 10 minutes, stirring occasionally. Tip: This helps prevent the fruit from floating to the top in the jars.
9. Ladle the jam into clean, sterilized jars, leaving 1/4 inch of headspace.
10. Seal the jars and let them cool completely at room temperature before storing.
The jam sets into a soft, spreadable texture with little bits of plum throughout. The bourbon gives it a warm, caramel-like flavor that pairs beautifully with sharp cheeses or pancakes. Try swirling a spoonful into oatmeal or using it as a glaze for grilled pork—it’s incredibly versatile.
Plum and Star Anise Jam
Gather ’round, because I’ve got a cozy jam recipe that’ll make your kitchen smell like a holiday dream. You’ll love how the sweet plums and warm star anise come together—it’s perfect for spreading on toast or gifting to friends.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds fresh plums, pitted and chopped
– 1 cup granulated sugar
– 1/2 cup water
– 3 whole star anise pods
– 1 tablespoon lemon juice
– 1/4 teaspoon kosher salt
Instructions
1. Combine the chopped plums, granulated sugar, water, star anise pods, lemon juice, and kosher salt in a large, heavy-bottomed pot.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar.
3. Reduce the heat to medium-low and let the jam simmer uncovered for 40 minutes, stirring every 10 minutes to prevent sticking. Tip: Use a splatter guard to avoid messy spills.
4. After 40 minutes, remove the star anise pods with a slotted spoon and discard them.
5. Increase the heat to medium and cook the jam for an additional 5 minutes, stirring constantly, until it thickens and coats the back of a spoon. Tip: Test by dipping a cold spoon into the jam; if it holds a line when you run your finger through it, it’s ready.
6. Remove the pot from the heat and let the jam cool for 10 minutes. Tip: Skim off any foam with a spoon for a smoother texture.
7. Carefully ladle the warm jam into clean, sterilized jars, leaving 1/4 inch of headspace at the top.
8. Seal the jars tightly and let them cool completely at room temperature before storing in the refrigerator.
For the best results, this jam sets into a soft, spreadable consistency with a deep purple hue and a hint of licorice-like warmth from the star anise. Feel free to swirl it into yogurt or use it as a glaze for roasted meats—it’s wonderfully versatile!
Plum and Almond Jam
Wondering what to do with that summer plum bounty? You’re in luck. This plum and almond jam is a sweet, nutty spread that’s perfect for your morning toast or as a gift from your kitchen.
Serving: 4 half-pint jars | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 lbs ripe plums, pitted and chopped
– 1 cup granulated sugar
– 1/2 cup water
– 1/2 cup sliced almonds
– 2 tbsp lemon juice
– 1 tsp vanilla extract
Instructions
1. Combine the chopped plums, granulated sugar, and water in a large, heavy-bottomed pot.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
3. Once boiling, reduce the heat to medium-low and let it simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Tip: For a smoother jam, you can mash the plums with a potato masher after 15 minutes of simmering.
5. Add the sliced almonds, lemon juice, and vanilla extract to the pot, stirring to combine.
6. Continue simmering the mixture for another 15 minutes, stirring frequently, until it thickens and coats the back of a spoon.
7. Tip: To test for doneness, place a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
8. While the jam simmers, sterilize four half-pint jars and lids by boiling them in water for 10 minutes, then let them air-dry on a clean towel.
9. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top.
10. Wipe the jar rims with a clean, damp cloth to ensure a proper seal, then screw on the lids fingertip-tight.
11. Process the jars in a boiling water bath for 10 minutes to seal them, making sure the water covers the jars by at least 1 inch.
12. Tip: Let the jars cool completely on a towel for 12 hours; you’ll hear a popping sound as they seal.
13. Store any unsealed jars in the refrigerator and use within 3 weeks.
Perfectly spreadable with a chunky texture from the almonds, this jam balances tart plums and sweet vanilla. Pair it with creamy cheese on crackers or swirl it into yogurt for a quick breakfast upgrade.
Plum and Thyme Jam
Got a bunch of plums looking for a purpose? This plum and thyme jam is your answer. It’s a sweet, slightly savory spread that’s surprisingly simple to make and tastes like summer in a jar. You’ll love it on toast, with cheese, or even as a glaze.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs ripe plums, pitted and chopped
– 3 cups granulated sugar
– 1/4 cup fresh lemon juice
– 2 tbsp fresh thyme leaves
– 1/2 tsp unsalted butter
Instructions
1. Combine the chopped plums, granulated sugar, and fresh lemon juice in a large, heavy-bottomed pot or Dutch oven.
2. Let the mixture sit at room temperature for 15 minutes to allow the sugar to begin dissolving and drawing out the plum juices.
3. Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring occasionally with a wooden spoon.
4. Once boiling, reduce the heat to maintain a steady, vigorous simmer. Stir frequently to prevent the fruit from sticking to the bottom of the pot.
5. Continue simmering for 35-40 minutes. The jam is ready when it thickens significantly and reaches 220°F on a candy or instant-read thermometer.
6. Remove the pot from the heat and immediately stir in the fresh thyme leaves and unsalted butter. The butter helps reduce foaming and adds a subtle richness.
7. Skim off any foam from the surface of the jam with a spoon.
8. Carefully ladle the hot jam into clean, sterilized half-pint canning jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims clean with a damp paper towel, then seal with lids and bands, tightening only until fingertip-tight.
10. Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal and shelf stability.
11. Remove the jars from the water bath and let them cool completely, undisturbed, on a towel-lined counter for 12-24 hours.
Now you have a beautiful, jewel-toned jam. It sets with a soft, spreadable texture and a perfect balance of the plum’s natural sweetness and the thyme’s earthy, aromatic notes. Nothing beats slathering it on warm biscuits or pairing it with a sharp cheddar for a fantastic cheese board.
Plum and Chili Jam
Wondering how to turn a bounty of summer plums into something that’ll jazz up your meals all year? This plum and chili jam is your answer. It’s the perfect sweet, spicy, and tangy condiment you didn’t know you needed.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs fresh plums, pitted and chopped
– 1 1/2 cups granulated sugar
– 1/2 cup apple cider vinegar
– 2 tbsp fresh lime juice
– 2-3 fresh red chilies (like Fresno or jalapeño), finely chopped (seeds removed for milder heat)
– 1 tsp kosher salt
Instructions
1. Combine the chopped plums, sugar, apple cider vinegar, lime juice, chopped chilies, and kosher salt in a large, heavy-bottomed pot.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
3. Once boiling, reduce the heat to maintain a steady, gentle simmer. Let it cook uncovered for 40-45 minutes, stirring every 10 minutes to prevent sticking. (Tip: A heavy-bottomed pot distributes heat evenly and helps prevent scorching.)
4. After 40 minutes, check the consistency. The jam is ready when it thickly coats the back of a spoon and a line drawn through it with your finger holds its shape. (Tip: The jam will continue to thicken as it cools, so don’t over-reduce it.)
5. Remove the pot from the heat and let the jam cool in the pot for 15 minutes.
6. Carefully ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace at the top. (Tip: Wiping the jar rims with a clean, damp cloth before sealing ensures a proper seal.)
7. Seal the jars with lids and allow them to cool completely to room temperature before storing.
Unbelievably versatile, this jam sets with a glossy, spreadable texture that’s packed with fruity sweetness and a slow-building chili warmth. Try it swirled into plain yogurt, melted over a block of cream cheese for an instant party dip, or glazed on grilled chicken or pork chops for a seriously impressive dinner.
Plum and Lemon Zest Jam
Did you ever wish you could capture summer’s sweet-tart magic in a jar? This plum and lemon zest jam does exactly that, turning juicy plums and bright citrus into a spread that’ll make your morning toast feel special. It’s surprisingly simple to make, and your kitchen will smell amazing while it cooks.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 3 pounds ripe plums, pitted and chopped
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Combine the chopped plums, granulated sugar, and lemon juice in a large, heavy-bottomed pot.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
- Once boiling, reduce the heat to medium-low to maintain a steady simmer.
- Let the mixture simmer for 30 minutes, stirring every 5-7 minutes to prevent sticking on the bottom.
- After 30 minutes, add the lemon zest and vanilla extract to the pot, stirring to incorporate.
- Continue simmering the jam for another 10-15 minutes. Tip: To test for doneness, place a small spoonful on a chilled plate; it should wrinkle when pushed with your finger and not run back together.
- While the jam simmers, prepare your canning jars by washing them in hot, soapy water and keeping them warm.
- Once the jam passes the wrinkle test, carefully ladle the hot jam into the warm jars, leaving 1/4 inch of headspace at the top. Tip: Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
- Seal the jars with lids and process them in a boiling water bath for 10 minutes if planning to store at room temperature. Tip: For immediate use, you can skip the water bath and simply refrigerate the jam after it cools.
- Remove the jars from the water bath and let them cool completely on a towel-lined counter for 12-24 hours.
Once set, this jam has a beautifully thick, spreadable texture with soft pieces of plum throughout. Oozing with bright lemon and deep plum flavor, it’s fantastic swirled into yogurt, spooned over vanilla ice cream, or used as a filling for thumbprint cookies. The balance of sweet and tart makes it incredibly versatile beyond your breakfast table.
Plum and Apple Jam
Remember that jar of homemade jam your grandma used to make? This plum and apple jam brings that cozy nostalgia right into your kitchen, with a sweet-tart balance that’s perfect on toast, stirred into yogurt, or even as a glaze for roasted meats. It’s surprisingly simple to whip up, and your house will smell amazing while it simmers.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds plums, pitted and chopped
– 2 pounds apples, peeled, cored, and chopped
– 4 cups granulated sugar
– 1/4 cup lemon juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
Instructions
1. Combine the chopped plums, chopped apples, granulated sugar, and lemon juice in a large, heavy-bottomed pot.
2. Let the mixture sit at room temperature for 15 minutes to allow the sugar to draw out the fruit juices—this helps prevent sticking later.
3. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
4. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
5. Stir in the ground cinnamon and ground nutmeg until fully incorporated.
6. Simmer the jam for 40–45 minutes, stirring every 5–7 minutes to prevent scorching on the bottom.
7. To test for doneness, place a small spoonful of jam on a chilled plate and tilt it; if it wrinkles slightly and doesn’t run, it’s ready. If it’s too runny, simmer for another 5 minutes and test again.
8. Remove the pot from the heat and skim off any foam from the surface with a spoon for a clearer jam.
9. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
10. Wipe the jar rims clean with a damp cloth, then seal tightly with lids.
11. Process the sealed jars in a boiling water bath for 10 minutes to ensure they’re shelf-stable, or let them cool to room temperature and refrigerate for immediate use.
Unbelievably smooth with soft fruit chunks, this jam has a warm spice kick from the cinnamon and nutmeg that pairs beautifully with the natural sweetness. Try swirling a spoonful into oatmeal for breakfast or using it as a filling for thumbprint cookies—it’s versatile enough to brighten up both sweet and savory dishes.
Plum and Basil Jam
Just imagine spreading a sweet-tart jam with a fresh herbal kick on your morning toast. You’ll love how this plum and basil jam turns summer fruit into a vibrant preserve. It’s surprisingly simple to make at home.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs ripe plums, pitted and chopped
– 1 cup granulated sugar
– 1/4 cup fresh basil leaves, finely chopped
– 2 tbsp lemon juice
– 1/2 tsp ground cinnamon
– 1/4 tsp kosher salt
Instructions
1. Combine the chopped plums, granulated sugar, lemon juice, ground cinnamon, and kosher salt in a large, heavy-bottomed pot.
2. Stir the mixture over medium heat until the sugar fully dissolves, about 5 minutes.
3. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer.
4. Cook the jam, stirring occasionally to prevent sticking, for 30 minutes until it thickens slightly.
5. Stir in the finely chopped fresh basil leaves and continue simmering for another 10 minutes.
6. Test the jam’s doneness by placing a small spoonful on a chilled plate; it should wrinkle when pushed with a finger, not run.
7. Remove the pot from the heat and let the jam cool in the pot for 15 minutes to allow flavors to meld.
8. Ladle the warm jam into clean, sterilized jars, leaving 1/4 inch of headspace at the top.
9. Seal the jars tightly and let them cool completely to room temperature before storing.
What you get is a jam with a soft, spreadable texture and a beautiful balance of fruity sweetness and aromatic basil. Try it swirled into yogurt or as a glaze for grilled chicken to really make it shine.
Plum and Mint Jam
Tired of the same old jams? This plum and mint jam is a sweet-tart twist that’ll brighten up your morning toast or cheese board. It’s surprisingly easy to make and uses just a handful of ingredients.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 lbs ripe plums, pitted and chopped
– 2 cups granulated sugar
– 1/4 cup fresh mint leaves, finely chopped
– 1/4 cup lemon juice
– 1 tbsp unsalted butter
Instructions
1. Combine the chopped plums, sugar, and lemon juice in a large, heavy-bottomed pot.
2. Place the pot over medium heat and stir until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce the heat to maintain a steady simmer and cook for 20 minutes, stirring every 5 minutes to prevent sticking.
5. Add the finely chopped mint leaves and unsalted butter to the pot, stirring to incorporate.
6. Continue simmering for another 10 minutes, until the jam thickens and reaches 220°F on a candy thermometer.
7. Remove the pot from the heat and let the jam cool for 5 minutes, skimming off any foam from the surface with a spoon.
8. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
9. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure preservation.
10. Remove the jars from the water bath and let them cool completely at room temperature for 12 hours.
Chunky with soft plum pieces and flecks of mint, this jam has a vibrant balance of sweetness and bright acidity. Try it swirled into yogurt, spooned over grilled pork, or as a surprising filling for thumbprint cookies—it’s versatile enough to become a pantry staple.
Plum and Vanilla Bean Jam
Savor the sweet-tart flavor of ripe plums blended with aromatic vanilla in this easy homemade jam. You’ll love how simple it is to make, and it’s perfect for spreading on toast, swirling into yogurt, or gifting to friends. It’s a cozy treat that captures summer’s bounty in a jar.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds fresh plums, pitted and chopped
– 2 cups granulated sugar
– 1 vanilla bean, split lengthwise
– 2 tablespoons lemon juice
– 1/4 cup water
Instructions
1. Combine the chopped plums, sugar, lemon juice, and water in a large, heavy-bottomed pot.
2. Scrape the seeds from the split vanilla bean into the pot, then add the pod as well for extra flavor.
3. Stir the mixture over medium heat until the sugar dissolves completely, about 5 minutes.
4. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
5. Reduce the heat to maintain a steady simmer and cook for 25 minutes, stirring every 5 minutes to prevent sticking.
6. Tip: Use a potato masher to gently crush some of the plum pieces for a chunkier texture, if desired.
7. Test the jam’s doneness by placing a small spoonful on a chilled plate; it should wrinkle when pushed with a finger.
8. Remove the pot from the heat and let it cool for 5 minutes.
9. Tip: Skim off any foam from the surface with a spoon for a clearer jam.
10. Remove the vanilla bean pod and discard it.
11. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
12. Tip: Wipe the jar rims with a clean cloth before sealing to ensure a tight fit.
13. Seal the jars and let them cool to room temperature before storing.
Zesty and fragrant, this jam sets with a soft, spreadable consistency and bursts with the bright flavor of plums balanced by warm vanilla notes. Try it drizzled over ice cream or paired with sharp cheese for a delightful contrast.
Summary
From sweet to savory, these 20 plum jam recipes offer endless inspiration for your preserving adventures. We hope you find a new favorite to fill your pantry—give one a try, share which recipe you loved in the comments below, and pin this roundup to your Pinterest boards to save for later. Happy jamming!
