I can’t share how good this plum jam is – and while we are still in stone fruit season here in Australia I’ll continue making this jam! These beautiful plums turned into two jars of plum jam. If you’re doing long term jam preserving then I would add more sugar to make sure the jam sets and stands over time. I like an equal balance of sweet to sour so if you feel you need more sugar just do so! This jam will last a few weeks in our house but really it could last in your fridge for many months…nothing really does compare to freshly made jam that you can create yourself. In this recipe I’ve just used two ingredients – no water or lemon juice.
My main tip is to use plums that are ripe or even over ripe. Since ripe plums contain additional natural sugar I feel the flavour is more vibrant. I have had friends though that made this recipe with firm plums and it still worked nicely, they just added a bit extra sugar and some extra cooking time to break down the plums.
This plum jam is beautiful over toasted sourdough, butter and a side of tea or coffee, or it's delicious with crepes, pancakes, or used as a filling for plum cookies. Try it with a chocolate buckwheat cake or even just with a scoop of vanilla ice cream!
Rinse, halve and deseed the plums and slice each piece in half again to make quarters. Keep the skin on as it contains natural pectin that will slightly thicken the jam along with the sugar.
Place the plums into a pot and add the sugar, coat the sugar all over the surface of the plums and let them stand for 10 minutes, stirring occasionally (this will help release more of the natural plum juice before you cook them).
Transfer the pot to a hot stove and bring to the boil, then reduce and cook the plums on a medium heat, stirring until the sugar is completely melted. Continue to cook with an open lid for 15-20 minutes - during this time you will see the plums will break down from the heat and the sugar. Sterilise your jars and fill them with the jam, close with a lid and allow to cool.
Store away in the pantry or fridge - if you open a jar always store it in the fridge. The amount of sugar is completely up to you - if you’re using less I’d then just store the jam in the fridge as the large amount of sugar helps preserve the plums.