22 Delicious Plum Jam Recipes for Every Season

Ready to turn those plump, juicy plums into something spectacular? Whether you’re a jam-making novice or a seasoned pro, our roundup of 22 Delicious Plum Jam Recipes for Every Season is your ticket to year-round sweetness. From classic spreads to innovative twists, there’s a recipe here to match every taste and occasion. Let’s dive into the world of homemade jam and find your next favorite!

Classic Plum Jam

Unveiling the timeless charm of homemade preserves, our Classic Plum Jam captures the essence of summer in every spoonful. With its deep ruby hue and lusciously thick texture, this jam is a testament to the simple elegance of ripe, seasonal fruit.

Ingredients

• 4 cups of ripe, fragrant plums, pitted and roughly chopped
• 2 cups of granulated sugar, for a perfectly balanced sweetness
• 1/4 cup of fresh lemon juice, to brighten the flavors
• 1 teaspoon of pure vanilla extract, for a warm, aromatic depth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Stir gently to mix.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent sticking.
4. Once boiling, reduce the heat to maintain a steady simmer. Cook for 20-25 minutes, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer.
5. Remove the pot from heat and stir in the vanilla extract. Let the jam cool slightly, about 5 minutes.
6. While still warm, carefully ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars tightly.

Kissed with the warmth of vanilla and the tang of lemon, this Classic Plum Jam boasts a velvety texture that spreads like a dream. Try it swirled into morning yogurt or as a sophisticated glaze for roasted meats to elevate your culinary creations.

Spiced Plum Jam

Amidst the golden hues of late summer, spiced plum jam emerges as a delightful preserve, blending the lush sweetness of ripe plums with a whisper of warm spices, perfect for elevating your morning toast or cheese board.

Ingredients

• 2 pounds ripe, juicy plums, pitted and roughly chopped
• 1 1/2 cups granulated sugar
• 1/4 cup fresh lemon juice, bright and tangy
• 1 teaspoon ground cinnamon, fragrant and warm
• 1/2 teaspoon ground cardamom, subtly floral
• 1/4 teaspoon ground cloves, deeply aromatic

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Stir gently to mix.
2. Place the pot over medium heat, bringing the mixture to a simmer. Stir occasionally to prevent sticking.
3. Once simmering, reduce the heat to low. Add the cinnamon, cardamom, and cloves, stirring to incorporate the spices evenly.
4. Continue to cook the mixture on low heat for about 45 minutes, stirring every 10 minutes, until the jam thickens and reaches 220°F on a candy thermometer.
5. To test the jam’s consistency, place a small amount on a chilled plate. If it gels and doesn’t run, it’s ready.
6. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars.

Fragrant with spice and bursting with the essence of plums, this jam boasts a velvety texture that’s both spreadable and spoonable. Try it swirled into yogurt or as a glaze for roasted meats to explore its versatile charm.

Vanilla Bean Plum Jam

Nothing heralds the arrival of late summer quite like the intoxicating aroma of ripe plums transforming into a luscious Vanilla Bean Plum Jam. This exquisite preserve captures the essence of the season, blending the deep, fruity sweetness of plums with the warm, floral notes of vanilla bean for a spread that’s as versatile as it is delicious.

Ingredients

• 2 pounds ripe, juicy plums, pitted and roughly chopped
• 1 1/2 cups granulated sugar
• 1 whole vanilla bean, split lengthwise
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon fine sea salt

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Stir gently to mix.
2. Scrape the seeds from the vanilla bean into the pot and add the pod for extra flavor. Stir in the sea salt.
3. Over medium heat, bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for stirring to avoid crushing the fruit too much.
4. Once simmering, reduce the heat to low and cook for 45-50 minutes, stirring every 10 minutes, until the jam thickens and reaches 220°F on a candy thermometer. Tip: To test the jam’s consistency, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
5. Remove the vanilla bean pod and discard. Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Tip: Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
6. Process the jars in a boiling water bath for 10 minutes, then remove and let cool completely on a towel-lined countertop.

Captivating in its simplicity, this Vanilla Bean Plum Jam boasts a velvety texture and a balance of sweet and tart flavors that elevate everything from morning toast to artisan cheeses. For a creative twist, swirl it into yogurt or use it as a glaze for roasted meats.

Ginger Plum Jam

Amidst the late summer bounty, ginger plum jam emerges as a sublime preserve, blending the fiery warmth of ginger with the succulent sweetness of ripe plums, creating a condiment that’s as versatile as it is vibrant.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 1/4 cup fresh ginger, finely grated for a pungent kick
• 1 tablespoon lemon juice, freshly squeezed to brighten flavors
• 1/2 teaspoon ground cinnamon, for a hint of warmth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, grated ginger, lemon juice, and cinnamon. Stir gently to mix.
2. Place the pot over medium heat, bringing the mixture to a simmer. Stir occasionally to prevent sticking, about 10 minutes.
3. Reduce the heat to low and continue to cook, stirring frequently, until the jam thickens and reaches 220°F on a candy thermometer, approximately 30 minutes. Tip: For a smoother jam, use an immersion blender briefly before the final cooking stage.
4. Skim off any foam that forms on the surface with a spoon to ensure a clear, beautiful jam.
5. Pour the hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal tightly and process in a boiling water bath for 10 minutes to preserve. Tip: Always check the seal after cooling; the lid should not flex when pressed.
6. Allow the jam to cool completely before storing. Tip: For the best flavor, let the jam sit for at least a week before opening to allow the flavors to meld.

Yielded with a luscious, spreadable consistency, this ginger plum jam boasts a perfect harmony of spicy and sweet, ideal for glazing meats, topping toast, or even as a surprising swirl in morning yogurt.

Cinnamon Plum Jam

Brimming with the warmth of late summer, this Cinnamon Plum Jam captures the essence of ripe plums and aromatic cinnamon in a spreadable delight. Perfect for elevating your morning toast or as a thoughtful homemade gift, its rich flavor and velvety texture are sure to impress.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 1 tablespoon fresh lemon juice, to brighten the flavors
• 1 cinnamon stick, for a warm, spicy note
• 1/2 teaspoon pure vanilla extract, for depth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, lemon juice, and cinnamon stick. Stir gently to mix.
2. Let the mixture sit for 30 minutes to allow the sugar to dissolve and the flavors to meld, stirring occasionally.
3. Place the pot over medium heat and bring to a simmer, stirring frequently to prevent sticking.
4. Once simmering, reduce the heat to low and continue to cook for 45 minutes, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer.
5. Remove the pot from the heat and stir in the vanilla extract. Discard the cinnamon stick.
6. While still hot, carefully ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars according to proper canning procedures.

As this jam cools, it will set into a luscious, spreadable consistency with a perfect balance of sweet and tart. The cinnamon adds a subtle warmth that makes it exceptionally versatile—try swirling it into yogurt or pairing it with sharp cheeses for an unexpected treat.

Cardamom Plum Jam

Lusciously ripe plums and the warm, aromatic spice of cardamom come together in this exquisite Cardamom Plum Jam, a preserve that captures the essence of late summer in every spoonful. Perfect for elevating your morning toast or as a sophisticated glaze for meats, this jam is a testament to the beauty of simple ingredients transformed.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 1/2 cups granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon freshly ground cardamom
• 1/2 cup water

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, lemon juice, cardamom, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook, stirring frequently, for about 45 minutes or until the jam thickens and reaches 220°F on a candy thermometer.
4. To test the jam’s consistency, place a small amount on a chilled plate. If it gels and doesn’t run, it’s ready.
5. Remove the pot from the heat and let the jam cool slightly before transferring it to sterilized jars, leaving 1/4 inch of headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Velvety and rich, this Cardamom Plum Jam boasts a perfect balance of sweet and spicy, with the plums’ natural tartness shining through. Try it swirled into yogurt or as a bold accompaniment to a cheese board for an unexpected twist.

Orange Zest Plum Jam

Fragrant and vibrant, this Orange Zest Plum Jam marries the tart sweetness of summer plums with the bright, citrusy notes of fresh orange zest, creating a preserve that’s as versatile as it is delicious. Perfect for spooning over morning toast or folding into a rustic tart, this jam captures the essence of the season in every jar.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 2 tablespoons fresh orange zest, finely grated for maximum flavor
• 1 tablespoon freshly squeezed lemon juice, to brighten the jam
• 1/2 teaspoon pure vanilla extract, for a hint of warmth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, granulated sugar, and orange zest. Let the mixture sit for 30 minutes to macerate, allowing the sugar to draw out the plums’ natural juices.
2. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for stirring to avoid crushing the fruit too much.
3. Once boiling, reduce the heat to low and simmer for 40 minutes, stirring every 10 minutes. The jam should thicken and the fruit should break down slightly. Tip: Skim off any foam that forms on the surface for a clearer jam.
4. Remove the pot from the heat and stir in the lemon juice and vanilla extract. Let the jam cool for 5 minutes before testing the consistency. Tip: Place a small amount on a chilled plate; if it gels, it’s ready.
5. Transfer the jam to sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to preserve.

Velvety and luscious, this Orange Zest Plum Jam boasts a perfect balance of sweet and tart, with the orange zest adding a refreshing zing. Serve it alongside a cheese board for an elegant touch, or drizzle over vanilla ice cream for a simple yet sophisticated dessert.

Lemon Thyme Plum Jam

Delightfully balancing the tangy zest of lemons with the earthy aroma of thyme, this Lemon Thyme Plum Jam transforms the humble plum into a sophisticated spread. Perfect for elevating your morning toast or as a gourmet gift, its vibrant flavor profile is a testament to the beauty of seasonal cooking.

Ingredients

• 2 pounds ripe, juicy plums, pitted and roughly chopped
• 1 cup granulated sugar, for a perfectly sweetened preserve
• 2 tablespoons fresh lemon juice, to brighten the flavors
• 1 tablespoon finely chopped fresh thyme leaves, for an aromatic depth
• 1 teaspoon lemon zest, for a citrusy punch

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, lemon juice, thyme, and lemon zest. Stir gently to mix.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a simmer, cooking uncovered for 40-45 minutes. Stir every 10 minutes to prevent sticking.
4. As the jam thickens, skim off any foam that forms on the surface with a spoon for a clearer jam.
5. To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue cooking for another 5 minutes and test again.
6. Once done, remove from heat and let cool slightly before transferring to sterilized jars. Seal tightly while still warm.

This jam boasts a luscious, spreadable texture with a harmonious blend of sweet, tart, and herbal notes. Serve it alongside a sharp cheese board or dollop it over vanilla ice cream for an unexpected twist.

Rosemary Plum Jam

Lusciously blending the aromatic depth of rosemary with the sweet, tart essence of ripe plums, this Rosemary Plum Jam is a sublime preserve that captures the essence of late summer in a jar. Perfect for elevating your morning toast or as a sophisticated glaze for meats, its versatility is matched only by its exquisite flavor profile.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 2 tablespoons fresh rosemary leaves, finely minced for a fragrant punch
• 1 tablespoon lemon juice, freshly squeezed to brighten the flavors
• 1/2 teaspoon pure vanilla extract, for a hint of warmth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and rosemary over medium heat, stirring gently to dissolve the sugar.
2. Once the mixture begins to simmer, reduce the heat to low and continue to cook, stirring occasionally, for about 45 minutes or until the jam thickens and coats the back of a spoon.
3. Add the lemon juice and vanilla extract, stirring well to incorporate, and cook for an additional 5 minutes to meld the flavors.
4. To test the jam’s readiness, place a small amount on a chilled plate; if it sets without running, it’s done. If not, continue cooking and test again in 5 minutes.
5. Once thickened, remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars, leaving 1/4 inch of headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation, then let cool completely before storing.

Rich with the velvety texture of cooked plums and the piney sharpness of rosemary, this jam is a delightful contrast of flavors. Try it swirled into yogurt or as a companion to sharp cheeses for an unexpected treat.

Basil Plum Jam

Unveiling the harmonious blend of summer’s bounty, our Basil Plum Jam marries the lush sweetness of ripe plums with the aromatic punch of fresh basil, creating a preserve that’s as versatile as it is vibrant.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 1/4 cup fresh basil leaves, finely chopped for a fragrant note
• 1 tablespoon lemon juice, freshly squeezed to brighten the flavors
• 1/2 teaspoon pure vanilla extract, for depth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Stir gently to mix.
2. Over medium heat, bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for gentle stirring that preserves the fruit’s texture.
3. Once simmering, reduce the heat to low and continue to cook for 20 minutes, or until the plums have broken down and the mixture has thickened slightly.
4. Add the finely chopped basil and vanilla extract, stirring well to incorporate. Cook for an additional 5 minutes to infuse the flavors. Tip: Taste and adjust the sweetness or acidity by adding more sugar or lemon juice if needed.
5. To test for doneness, place a small amount of jam on a chilled plate. If it gels and doesn’t run, it’s ready. Tip: For a smoother jam, use an immersion blender to puree the mixture to your desired consistency.
6. Remove from heat and let cool slightly before transferring to sterilized jars. Seal tightly and store in the refrigerator for up to 2 weeks.

This Basil Plum Jam boasts a velvety texture with a perfect balance of sweet and herbal notes. Try it swirled into yogurt, spread over warm toast, or as a unique glaze for grilled meats.

Mint Plum Jam

Captivating the essence of summer, this Mint Plum Jam blends the lush sweetness of ripe plums with the refreshing coolness of garden-fresh mint, creating a preserve that’s as versatile as it is delightful.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 1/4 cup fresh mint leaves, finely chopped for a burst of flavor
• 1 tablespoon lemon juice, freshly squeezed to brighten the jam
• 1/2 teaspoon pure vanilla extract, for depth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Stir gently to mix.
2. Over medium heat, bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for gentle stirring that won’t crush the fruit.
3. Once simmering, reduce the heat to low and continue to cook for 20 minutes, or until the plums have broken down and the mixture has thickened slightly.
4. Add the finely chopped mint and vanilla extract, stirring well to incorporate. Cook for an additional 5 minutes to infuse the flavors. Tip: Taste and adjust the mint level to your preference, adding more if desired.
5. To test the jam’s readiness, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s done. If not, cook for a few more minutes and test again.
6. Remove from heat and let cool slightly before transferring to sterilized jars. Tip: For a smoother jam, blend briefly with an immersion blender before jarring.

Finished with a glossy sheen, this Mint Plum Jam boasts a perfect balance of tart and sweet, with the mint offering a surprising yet harmonious freshness. Spread it over warm toast, swirl into yogurt, or pair with sharp cheeses for an elegant appetizer.

Chili Plum Jam

Amidst the bounty of summer’s harvest, a jar of Chili Plum Jam captures the essence of the season with its perfect balance of sweet and spicy. This artisanal preserve is a testament to the beauty of combining ripe, juicy plums with a hint of fiery chili, creating a condiment that elevates any dish it graces.

Ingredients

• 2 pounds ripe, fragrant plums, pitted and roughly chopped
• 1 cup granulated sugar, for a glossy finish
• 1 tablespoon fresh lemon juice, to brighten the flavors
• 1 teaspoon finely grated ginger, for a warm undertone
• 1/2 teaspoon crushed red chili flakes, adjusted for a gentle heat

Instructions

1. In a heavy-bottomed saucepan, combine the chopped plums, sugar, lemon juice, and grated ginger over medium heat, stirring gently to dissolve the sugar.
2. Once the mixture begins to simmer, reduce the heat to low and continue to cook, stirring occasionally, for 45 minutes until the plums break down and the jam thickens slightly.
3. Add the crushed red chili flakes in the last 10 minutes of cooking, adjusting the amount to suit your preference for heat.
4. To test the jam’s readiness, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s done. If not, continue cooking for another 5-10 minutes.
5. Remove from heat and let the jam cool slightly before transferring to sterilized jars, leaving 1/4 inch of headspace for sealing.

Perfectly balanced between the lush sweetness of plums and the vibrant kick of chili, this jam boasts a velvety texture that’s ideal for spreading on toast or pairing with sharp cheeses. Its versatile flavor profile also makes it a stunning glaze for grilled meats or a bold addition to a cheese board.

Bourbon Plum Jam

Zesty and sophisticated, this Bourbon Plum Jam combines the deep, caramel notes of bourbon with the tart sweetness of ripe plums, creating a preserve that’s as versatile as it is delicious. Perfect for elevating your morning toast or as a glaze for roasted meats, this jam is a testament to the art of preserving.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1 cup granulated sugar
• 1/4 cup high-quality bourbon
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon pure vanilla extract

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, bourbon, and lemon juice. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook for 45 minutes, stirring every 10 minutes, until the jam thickens and the plums break down completely.
4. Remove the pot from the heat and stir in the vanilla extract. Let the jam cool for 5 minutes.
5. While still warm, carefully ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars tightly.
6. For a smoother texture, blend the jam with an immersion blender before jarring. Tip: For an extra layer of flavor, toast the sugar in a dry pan until golden before adding it to the plums.
7. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Tip: Always check the seal after cooling; the lid should not flex when pressed.
8. Store the jam in a cool, dark place for up to a year. Once opened, refrigerate and use within a month. Tip: For a chunkier jam, reserve a handful of plum pieces and stir them in after the initial cooking.

Silky with a hint of texture, this Bourbon Plum Jam boasts a complex flavor profile that balances sweetness with a subtle warmth from the bourbon. Try it swirled into yogurt or as a bold accompaniment to a cheese board for an unexpected twist.

Rum Plum Jam

This summer, transform ripe plums into a luxurious Rum Plum Jam that captures the essence of the season in a jar. The combination of juicy, sun-ripened plums and a splash of dark rum creates a preserve that’s both sophisticated and deeply flavorful.

Ingredients

• 2 pounds ripe, fragrant plums, pitted and chopped
• 1 cup granulated sugar, for a balanced sweetness
• 1/4 cup dark rum, for a rich, caramelized depth
• 1 tablespoon fresh lemon juice, to brighten the flavors
• 1/2 teaspoon pure vanilla extract, for a warm, aromatic note

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, sugar, and lemon juice. Let the mixture sit for 30 minutes to macerate, drawing out the plums’ natural juices.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a steady simmer, stirring frequently to prevent sticking, for 20 minutes or until the jam thickens slightly.
4. Carefully stir in the dark rum and vanilla extract, simmering for an additional 5 minutes to allow the alcohol to cook off and the flavors to meld.
5. To test the jam’s consistency, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue simmering and test every 5 minutes.
6. Once thickened, remove the pot from the heat and let the jam cool for 10 minutes before transferring to sterilized jars.

Velvety and rich, this Rum Plum Jam boasts a perfect balance of tart and sweet, with the rum adding a subtle warmth. Spread it on toast, swirl into yogurt, or pair with aged cheese for an elegant appetizer.

Port Wine Plum Jam

Unveiling the essence of autumn, this Port Wine Plum Jam marries the deep, velvety notes of port with the succulent sweetness of ripe plums, creating a preserve that’s as luxurious as it is versatile.

Ingredients

• 2 pounds of ripe, juicy plums, pitted and quartered
• 1 cup of robust port wine
• 1 cup of granulated sugar, for a balanced sweetness
• 1 tablespoon of freshly squeezed lemon juice, for a bright acidity
• 1 teaspoon of pure vanilla extract, for aromatic depth

Instructions

1. In a large, heavy-bottomed pot, combine the quartered plums, port wine, and sugar. Stir gently to mix.
2. Place the pot over medium heat, bringing the mixture to a simmer. Stir occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook for 45 minutes, stirring every 10 minutes, until the plums have broken down and the mixture has thickened.
4. Add the lemon juice and vanilla extract, stirring well to incorporate. Cook for an additional 5 minutes to meld the flavors.
5. To test the jam’s readiness, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s done. If not, cook for another 5 minutes and test again.
6. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly while still warm.

Delightfully rich and complex, this jam boasts a velvety texture and a harmonious blend of sweet and tart flavors. Serve it alongside a sharp cheese board, or as a decadent topping for morning toast.

Honey Sweetened Plum Jam

On a day like today, when the air carries the first whispers of autumn, there’s nothing more comforting than the thought of preserving the last bounty of summer. This honey-sweetened plum jam captures the essence of ripe, juicy plums at their peak, transformed into a spread that’s as versatile as it is delicious.

Ingredients

• 2 pounds ripe, fragrant plums, pitted and roughly chopped
• 1 cup golden, floral honey
• 1 tablespoon freshly squeezed lemon juice, bright and tangy
• 1/2 teaspoon pure vanilla extract, warm and aromatic

Instructions

1. In a heavy-bottomed saucepan, combine the chopped plums, honey, and lemon juice over medium heat, stirring gently to dissolve the honey.
2. Bring the mixture to a simmer, then reduce the heat to low, allowing it to cook uncovered for 45 minutes, stirring occasionally to prevent sticking.
3. As the jam thickens, skim off any foam that rises to the surface with a spoon for a clearer finish.
4. Test the jam’s consistency by placing a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
5. Remove from heat and stir in the vanilla extract, blending well to incorporate its depth of flavor.
6. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal tightly to preserve its freshness.

Zesty and vibrant, this jam strikes a perfect balance between the plums’ natural tartness and the honey’s mellow sweetness. Spread it on warm toast, swirl it into yogurt, or pair it with sharp cheeses for an unexpected delight.

Maple Plum Jam

Perfectly balancing the sweetness of maple syrup with the tartness of ripe plums, this Maple Plum Jam is a delightful preserve that captures the essence of late summer in a jar. Its velvety texture and deep, aromatic flavors make it a versatile companion to both sweet and savory dishes.

Ingredients

• 2 pounds ripe plums, pitted and roughly chopped
• 1 cup pure maple syrup, preferably dark amber for its robust flavor
• 1/4 cup fresh lemon juice, to brighten the jam’s taste
• 1/2 teaspoon ground cinnamon, for a warm spice note
• 1/4 teaspoon fine sea salt, to enhance the flavors

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, maple syrup, lemon juice, cinnamon, and sea salt. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for stirring to avoid crushing the plum pieces too much.
3. Once simmering, reduce the heat to low and continue to cook for about 45 minutes, or until the jam thickens and reaches 220°F on a candy thermometer. Tip: Skim off any foam that forms on the surface for a clearer jam.
4. To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s set. Tip: If not, continue cooking and test every 5 minutes.
5. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly and store in the refrigerator for up to a month, or process for longer storage.

This Maple Plum Jam boasts a luscious, spreadable consistency with a harmonious blend of sweet and tart flavors. Try it swirled into yogurt, spread on warm toast, or as a glaze for roasted meats to add a touch of sophistication to your meals.

Sugar-Free Plum Jam

Elegantly capturing the essence of summer, this sugar-free plum jam is a testament to the beauty of simplicity and the richness of natural flavors. Perfect for those seeking a healthier alternative without compromising on taste, it’s a delightful spread that brings a touch of sweetness to any morning toast or afternoon scone.

Ingredients

• 2 pounds ripe, juicy plums, pitted and chopped
• 1/4 cup fresh lemon juice, squeezed from vibrant, tangy lemons
• 1/2 cup water, preferably filtered for purity
• 1 teaspoon pure vanilla extract, for a hint of warmth
• 1/4 teaspoon ground cinnamon, for a subtle spice note

Instructions

1. In a large, heavy-bottomed saucepan, combine the chopped plums, lemon juice, and water over medium heat.
2. Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
3. Once the plums have softened and the mixture has thickened slightly, stir in the vanilla extract and ground cinnamon, blending well to incorporate the flavors.
4. Continue to simmer the jam for an additional 10 minutes, or until it reaches your desired consistency, remembering that it will thicken further upon cooling.
5. Remove the saucepan from the heat and let the jam cool for 5 minutes before transferring it to clean, sterilized jars.
6. Seal the jars tightly and allow them to cool completely at room temperature before refrigerating.

Creating a lusciously smooth texture with a vibrant, tangy-sweet flavor profile, this sugar-free plum jam is a versatile condiment that pairs beautifully with creamy cheeses or as a glaze for roasted meats. Its rich, deep color and aromatic spices make it a standout addition to any pantry.

Low-Sugar Plum Jam

Harvesting the essence of late summer, this low-sugar plum jam captures the perfect balance between tart and sweet, offering a refined spread that elevates any morning toast or artisanal cheese board.

Ingredients

• 2 pounds ripe, fragrant plums, pitted and roughly chopped
• 1/2 cup pure, floral honey
• 1 tablespoon freshly squeezed lemon juice, bright and tangy
• 1/2 teaspoon ground cinnamon, warm and aromatic
• 1/4 teaspoon pure vanilla extract, rich and fragrant

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, honey, and lemon juice over medium heat, stirring gently to blend the flavors.
2. Bring the mixture to a simmer, then reduce the heat to low, allowing it to cook uncovered for 45 minutes, stirring occasionally to prevent sticking.
3. As the jam begins to thicken, add the ground cinnamon and vanilla extract, stirring well to incorporate the spices evenly throughout.
4. Continue to cook for an additional 15 minutes, or until the jam reaches a glossy, thick consistency that coats the back of a spoon.
5. Remove the pot from the heat and let the jam cool slightly before transferring it to clean, sterilized jars, sealing tightly to preserve its freshness.

Rich in flavor with a velvety texture, this plum jam boasts a subtle spice undertone that pairs beautifully with rustic breads or as a glaze for roasted meats. Its vibrant hue and luscious consistency make it a standout addition to any pantry.

Plum and Apple Jam

Nothing heralds the arrival of late summer quite like the harmonious blend of plums and apples simmering into a luscious jam. This Plum and Apple Jam captures the essence of the season, offering a perfect balance of tart and sweet, with a velvety texture that’s irresistible on toast or as a glaze for meats.

Ingredients

• 2 cups ripe, juicy plums, pitted and chopped
• 2 cups crisp, sweet apples, peeled, cored, and diced
• 1 1/2 cups granulated sugar, for a glossy finish
• 1/4 cup fresh lemon juice, to brighten the flavors
• 1 teaspoon pure vanilla extract, for depth
• 1/2 teaspoon ground cinnamon, for warmth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, diced apples, granulated sugar, and lemon juice. Stir gently to mix.
2. Place the pot over medium heat, bringing the mixture to a simmer. Stir occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook for 45 minutes, stirring every 10 minutes, until the fruits break down and the mixture thickens.
4. Add the vanilla extract and ground cinnamon, stirring well to incorporate. Cook for an additional 5 minutes to meld the flavors.
5. To test the jam’s readiness, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, cook for another 5 minutes and test again.
6. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly while still warm.

Lusciously thick with a vibrant hue, this jam boasts a delightful interplay of flavors that’s both sophisticated and comforting. Try it swirled into yogurt or as a filling for thumbprint cookies to elevate your culinary creations.

Plum and Raspberry Jam

Wrapped in the warmth of late summer, this Plum and Raspberry Jam captures the essence of the season with its vibrant hues and luscious flavors. Perfect for spooning over morning toast or folding into a decadent dessert, it’s a celebration of simplicity and sweetness.

Ingredients

• 2 cups ripe, juicy plums, pitted and chopped
• 1 cup fresh, tart raspberries
• 1 1/2 cups granulated sugar, for a balanced sweetness
• 1 tbsp freshly squeezed lemon juice, to brighten the flavors
• 1/2 tsp pure vanilla extract, for a hint of warmth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, raspberries, and lemon juice. Cook over medium heat, stirring occasionally, until the fruits begin to soften, about 10 minutes.
2. Add the granulated sugar and vanilla extract to the pot, stirring until the sugar is completely dissolved. Tip: Use a wooden spoon to gently mash the fruits as they cook, releasing their natural pectin for a perfect set.
3. Increase the heat to medium-high and bring the mixture to a rolling boil. Cook, stirring constantly, for exactly 5 minutes to ensure the jam reaches the ideal consistency. Tip: A candy thermometer should read 220°F for the perfect jam set.
4. Remove the pot from the heat and skim off any foam from the surface with a spoon. Let the jam cool slightly before transferring to sterilized jars. Tip: For an extra layer of flavor, let the jam sit overnight before serving to allow the flavors to meld beautifully.

Plum and Raspberry Jam boasts a velvety texture with a delightful balance of sweet and tart, making it a versatile companion to both sweet and savory dishes. Try swirling it into yogurt or pairing it with sharp cheeses for an unexpected treat.

Plum and Blackberry Jam

This summer, transform the season’s bounty into a luscious Plum and Blackberry Jam, a perfect blend of sweet and tart that captures the essence of warm days in a jar. The deep hues and vibrant flavors of ripe plums and blackberries come together in this elegant preserve, ideal for elevating your morning toast or as a sophisticated glaze for desserts.

Ingredients

• 2 cups of ripe, juicy plums, pitted and chopped
• 1 cup of fresh, plump blackberries
• 1 1/2 cups of granulated sugar, for a balanced sweetness
• 1 tbsp of freshly squeezed lemon juice, to brighten the flavors
• 1/2 tsp of pure vanilla extract, for a hint of warmth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped plums, blackberries, and lemon juice. Cook over medium heat, stirring occasionally, until the fruits begin to soften, about 10 minutes.
2. Add the granulated sugar and vanilla extract to the pot, stirring until the sugar is completely dissolved. Tip: Use a wooden spoon to gently mash the fruits as they cook, releasing their natural pectin for a thicker jam.
3. Increase the heat to medium-high and bring the mixture to a rolling boil. Cook, stirring frequently, until the jam reaches 220°F on a candy thermometer, about 20 minutes. Tip: To test the jam’s consistency, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
4. Remove the pot from the heat and skim off any foam from the surface with a spoon. Tip: Let the jam rest for 5 minutes before transferring to jars to prevent fruit from floating to the top.
5. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

With its velvety texture and a symphony of flavors, this Plum and Blackberry Jam is a testament to summer’s generosity. Spread it over a warm biscuit or swirl it into yogurt for a delightful treat that sings with seasonal charm.

Conclusion

Here’s a treasure trove of plum jam recipes to sweeten every season! Whether you’re a novice or a seasoned jam maker, there’s something in this roundup for you. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this collection as delightful as we hope, don’t forget to share the love on Pinterest. Happy jamming!