Perfect plum jam

    50 min

    There's nothing quite like homemade jam. This one is no different. It's packed full of plums and is perfect on any breakfast table. Enjoy with pancakes, toast, scones, crumpets or savoury muffins.

    214 people made this

    Serves: 128 

    • 4 1/2 cupfuls pitted, chopped plums
    • 120ml water
    • 1.5kg caster sugar
    • 1/2 teaspoon butter
    • 50g powdered pectin for jam
    • 8 (250ml) preserving jars with lids and rings

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place plums and water into a large pot. Bring to the boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Stir in sugar and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly and then mix in the pectin quickly. Return the jam to a full boil and boil for 1 minute, stirring constantly. Remove from heat and skim off and discard any foam.
    2. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilised jars, filling the jars to within 3mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist kitchen towel to remove any food residue. Top with lids and screw on rings.
    3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
    4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several centimetres apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for upto 3 weeks.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (80)


    Hello everyone, I am the submitter of this recipe. I just wanted to make a little note, depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness, therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy!  -  17 Sep 2011  (Review from Allrecipes US | Canada)


    ****PLEASE READ: I have made this twice now and both times it did not set. I think my mistake was not getting it get to a rolling boil and keeping it there long enough. Like candy this step is vital for it to turn out! I also upped the boxes of pectin to 2. ~ I decreased my sugar by about a cup and added a squeeze of lemon in the mix. I also like to add 2 cinnamon sticks while it simmers for a bit of spice,. The hardest work for me was de-pitting the tiny Japanese plums from our trees but my son helps. We absolutley love love love this jelly (thinner than a jam) The flavor is spicy-sweet & tart, at least with my plums and added ingredients. My son tells me not to give so much away so we can have more! lol.. This is now going to be a tradition to make every summer.  -  24 Jun 2011  (Review from Allrecipes US | Canada)


    Good starter recipe. By adding an extra 1/2 cup of plums to recipe and cutting 1/2 cup of sugar you can increase the recipe to 12 half pint jars without losing any of the sweetness. I also used 2.35 ounces of pectin instead of the recommended 1.75 ounce. This thickened up the jam more. Also, to decrease foaming add 1 tablespoon of Lemon juice concentrate along with the butter. The Lemon Juice also helps remove air. Thank you for the inspiration DelightfulDines.  -  04 Jun 2012  (Review from Allrecipes US | Canada)