Spiced Plum Jam
  • 8 cups purple plumspitted & finely chopped
  • 3 1/2 cups granulated sugar700g
  • 3tbsp lemon juice
  • 2tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 (3oz) packets liquid pectinI use Pomona’s pectin
  1. Prepare water bath canner and get the jars & lids ready. Need a water bath canner? We bought this set and it’s perfect for beginners!
  2. Combine the plums & sugar in a large pot. Cook on medium heat allowing plum juices to release. Slowly bring to a boil and add lemon juice, cinnamon, nutmeg and cloves.
  3. Let the sauce cook over med-high heat for 15-20 mins stirring frequently until it looks syrupy.
  4. Add the pectin and bring to a strong boil for 5 mins until it’s thick and shiny. (be sure to read your pectin instructions as they differ in method).
  5. Remove the pot from the heat & ladle the jam into the prepared jars. Wipe the rims, apply the lids & rings and process in a boiling water bath canner for 10 mins (adjust the time with altitude).
Recipe Notes

I often use a hand blender to chop up the plums after they’ve boiled down for a few mins and gotten soft (after removing the stem & pit).

Often omit the pectin entirely to make a ‘spicy plum sauce’ instead of a jam as I find it has more uses (like in baked sweet breads, on top of pancakes or inside crepes). I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving.