This plum jam tastes like Christmas in a jar!
I’m personally not a fan of savory type plum sauces as I don’t eat plum sauce with meat or thai food. But a spicy sweet jam? Oh lovely!
Plum jam or Plum sauce, you choose!
I often omit the pectin in my jam recipes and just make a ‘sauce’. I use our home-canned sauces more for baking sweet breads or in crepes (plus it reduces cost from the pectin).
But if you want a jam definitely keep the pectin in there.
Type of plums to use
I’ve only made this with purple plums (italian plums), I’m not sure how it would turn out with yellow plums. I also often double or triple the batch, and use 250ml jars (1/2 pint) instead of the 500ml (1 pint) as I find it’s better for gift giving.
If you’re new to canning I highly recommend you read up on the home canning safety processes before using this recipe. Here’s a list of resources for you:
Recipe for Spiced Plum Jam
(makes 4 x 1 pint/500ml jars)
Adapted from Food in Jars
I hope you enjoyed this recipe! I also made a plum jam with vanilla, using about 3-4 tbsp of single bourbon vanilla instead of the spice mix listed above.
Happy home-preserving everyone!
My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.