Plum Jam

Plum Jam

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Baby Kato


I love jams, of all types. I have a special place in my heart for plum jams, there are so many different types of plums out there, that it never tastes the same way twice, but it always tastes great.

This lovely recipe is quick, delicious and easy to make with few ingredients. No pectin is required in this lovely treat.

Truly, there is nothing better than fresh bread, salty butter and delicious sweet jam.


☆☆☆☆☆ 0 votes

Makes 1 1/4 cup of jam
35 Min
45 Min
Stove Top


  • 3 c
    washed, seeded, chopped red plums
  • 1 c
    sugar, white
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1 1/4 tsp
    lemon zest
  • 2 c
    cold water

How to Make Plum Jam


  1. Add the prepared plums to a large pot, cover the plums with water, then turn the heat on high and add the sugar; slowly mixing until the sugar is dissolved.
  2. Once the water starts to boil, stop stirring. Now add the lemon juice and zest and lower the temperature to medium and allow to cook for 20 minutes.
  3. If a foam has formed, ignore it, it will be absorbed into the jam.
  4. Now lower the temperature to low, cover and simmer for 25 minutes.

    It will set as it cools. Once it is cool enough to work with, pour into a sterilized glass jar, cover and place in the fridge.

Printable Recipe Card

About Plum Jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Mediterranean

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