Making an open-face plum tart; can I substitute "plum preserves" for the "plum jam" that is called for in the recipe (1/4 cup)?

The plum preserves were perfect; the rustic tart was so easy and delicious; had 12 people for dinner party; served it room temp with a good vanilla bean ice cream; everyone loved it!

Thank all of you for the quick responses; the tarts are in the oven; I will report back the results

Absolutely. Assuming commercially made preserves vs jam, the only difference should be the size of the fruit (preserves are closer to full fruit; jam is usually more mashed up). Both are a spreadable consistency and both have similar amounts of sweetener. I can't vouch for consistency of homemade.

I actually made some fig jam and used that under the plums on my tart. Came out great.
Cheers

I think it should be fine as long as the preserves aren't liquidy. I only say that because I made some years ago and it was fairly loose. At 1/4 cup, I'm sure it will be fine.