Best plum jam


61 people made this

About this recipe: I love plum jam, and also use damsons for this plum jam recipe.

cookingismylife County Clare, Ireland

Serves: 50 

  • 1.5kg plums, stones removed and peeled
  • 150ml water
  • 1 tbsp lemon juice
  • 1.5kg caster sugar
  • 2 (13g) sachets pectin

Prep:30min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr30min 

  1. Place plums, water and lemon juice in a large non-reactive saucepan. Bring to the boil over medium high heat, stirring often. Once at the boil, reduce heat to low and simmer until fruit is tender, about 10 mins.
  2. Return to the boil, stir in sugar and stir continuously whilst the jam is boiling. Add pectin and boil for exactly 1 minute (do not overcook the pectin or the jam may not set properly).
  3. Remove from heat and skim off any foam. Pour into sterilised jam jars, leaving about 5mm space at the top of each. A funnel may help with this, but ensure it's sterilised if using one.
  4. Wipe jam jar rims, and top with sterilised lids. Process in a hot water bath for 5 minutes, then remove and allow to cool at room temperature. Store in fridge once opened.

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 (5)


This is a very good recipe. I make it with green gage plums, the jam turns out great. I do a very similar recipe, but with a couple of changes. I dont add citric acid or pectin, instead I add some unripe plums which provides the pectin and the citric acid. (having a plum tree in the garden helps!). And it is 'organic'! - 01 Aug 2011


This was my first attempt at jam making and I have to say I hope someone gives me some plums next year, because this is great jam! It wasn't to difficult to make. The only alteration I made was to scale the recipe for the amount of plums I had. Thanks for a great recipe! - 10 Sep 2009


Have used this recipe several times now and it hasn't failed me. The jam sets well, tastes fab and everyone says how wonderful it is. Will be making some more this year! - 08 Jul 2013

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