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)
- 8 cups of pitted & finely chopped purple plums (about 4 lbs)
- 3 1/2 cups/700g granulated sugar
- Zest and juice of 1 lemon or 3 Tbsp of lemon juice
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 (3oz) packets of liquid pectin ( I use Pomona’s pectin)
- 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!
- 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.
- Let the sauce cook over med-high heat for 15-20 mins stirring frequently until it looks syrupy.
- 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).
- 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).
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.
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!