plum jam recipe

If you have lots of plums on hand make this homemade low sugar cinnamon plum jam. It is low in sugar, spreads perfectly and tastes of cinnamon. A perfect option for those who prefer cutting down the sugar intake!

Homemade Low Sugar Cinnamon Plum Jam

Plums (, ripe (2 kilograms))

Brown Sugar

Cinnamon Sticks

Wash, half and de-stone all the plums. Cut them in halves again.

Place them in a large pot (with wide bottom). Add sugar and cinnamon stick.

Cook on medium heat for 20 minutes or until the fruits have softened, stirring occasionally.

Run the mixture through a sieve (not a very fine mesh one as nothing will come out but the juice). Make sure you get all the flesh through – the only things you don’t need are the skins.

Pour the mixture back in the pot and simmer for a further 40 minutes or until you see it has thickened.

Place a small saucer in a fridge before making the jam. When you want to check its thickness, simply take the saucer from the fridge and pour some jam onto it. Leave it cool a few seconds before running your finger through – making a line. If the jam doesn’t fill the line, then you are good to go.

Pour/spoon it into sterilized jars leaving about 0.4 inch/1 cm free from the top. Seal with lids and turn up-side down. Let it set for 30+ minutes or following day. To see if the jars are properly sealed tap/push down the lid. If it doesn’t pop up it’s sealed. If it does, it is not air-tight. If this happens to you, simply put the jars in your fridge and eat within a week.

Tip:

Sanitize your jars &amp; lids by washing them in warm soapy water and subsequently boiling them in water bath for 15 minutes. Using tongs, transfer the jars and lids onto a clean kitchen towel turning them up-side down.

Pre-Sanitizing your jars &amp; lids:

Shiro Plum Jam

For a large batch of plum jam you'll need

plums

sugar

oranges

butter

Smaller batch of jam you'll need:

Cups cooked fruit and liquid

Cups of sugar

Sure-Jell

orange

Peel the fruit and put into a stainless steel pot. Bring to a simmer for 5 minutes. The fruit is much easier to peel if it has been frozen and thawed first.

After the fruit has cooked down, ladle the fruit and juice into a strainer and stir with a spoon over a bowl to remove the pulp and juice. Discard the pits and any bits that were too large to strain.

Measure 24 cups of the rendered fruit and juice and place into a clean pot.

Add 4 boxes of pectin. [Sure -Jell] Stir well.

Add 2 teaspoons of butter to reduce the foam. Bring to a full boil over high heat.

THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED. Stir constantly. Boil for 2 minutes.

Add the sugar and orange zest and boil for one minute. THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED.

Use a large spoon to remove any foam. Place the pot on a burner that is on the lowest setting just to keep the jam warm while you work pouring the warm liquid into the jars.

Ladle the hot jam into sterilized jars. I use the dishwasher to sterilize my jars.

Seal and place the jars into a canning steamer to steam for 10 minutes.

Cool and store at room temperature. Refrigerate after opening.

This jam will keep in your pantry for 1 year.

Easy plum Jam recipe made in the instant pot or stove. Made using only 2 ingredients needed- sugar and plums. No pectin needed!

Plum Jam - No Pectin (No Peeling)

sugar (add ½-1 cup more for a sweeter jam (depends on plums))

Wash and dry the plums.  Pit them and cut them around the seed. 

Toss the chopped plums with sugar in the cooking pot of the Instant Pot. 

Turn on Saute and let is sit for 2-3 minutes stirring once in between. This time is enough for the plums to start releasing juices. Within minutes, you’ll have enough liquid in the pot. Cancel Saute.

Close the lid and set the vent to sealing position. Pressure cook on Manual or Pressure Cook for 1 minute. Wait for the pressure to release naturally for 10 minutes (NPR 10), followed by a quick release. Once the pin drops, open the lid.

Turn on Saute and let the jam reduce down to a thick spreadable consistency.  Using a potato masher, break down the plums. Alternatively, blend using an immersion blender for a smoother consistency. Stir every 5-7 minutes to prevent the jam from sticking at the bottom. 

The jam will continue to thicken once it cools down. Depending on the quantity and the juiciness of the plums, this can take anywhere from 20-30 minutes. Cancel Saute once the jam reaches a thick but pourable consistency and coats the back of a spoon with a thin layer of jam.

Let the jam cool down completely before adding to jars. If preserving for longer, use the canning procedures by your preferred brand. Else, store the jam in the refrigerator. I pop a few jars in the freezer and take them out as needed.&nbsp;

Instant Pot Recipe

Wash and dry the plums.  Pit them and cut them around the seed.  Toss the fresh plums with sugar in a stockpot or pasta pot.

Add the plum and sugar mixture to the pot.  Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.

You can mash the fruit to your liking using a potato masher.  The jam is done when it has reduced down to a jam-like consistency. For 10 cups of fruit, it takes me about 45-55 minutes, depending on how ripe the fruit is.

Stove Top Recipe

Green Plum Jam is an excellent way to use unripe plums. This 2 ingredien tjam is delicious, quick and easy and needs no jam sugar or added pectin.

Green Plum Jam

green plums

Place the plums in a large preserving pan with 100ml water. Turn onto a gentle heat and cook the plums until they have broken down into a thick pulp.

Remove the plum stones manually which should be floating within the pulp.

Pour the granulated sugar into the pan with the pulp.

Heat the pan and bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick.

Boil the jam hard for 5 minutes, whereupon it should have reached setting point.

Turn the heat off the jam and check for setting point with the wrinkle test.* If it doesn’t wrinkle then turn the heat back on and boil again for 2 more minutes before testing again.

Once the jam has reached setting point then decant into sterilised jars*.

Thank you for this recipe!  It makes me so sad when I have to throw away fruit and this saved all of the plums from a broken branch on my tree 

I didn't mind using my hands to get the pits out, but I realized that I should've counted the plums first so that I could count the pits and not worry about missing any.  Oh well, next time!  Thanks again!

Not sure what I did wrong but they were still rock hard and not falling apart after cooking for a half hour.... really only 100ml of water?

I stoned the fruit before cooking. Still a bit of a faff but at least no boiling liquid to contend with. Reduced the sugar slightly (10%) too. As a consequence it took the best part of 15 minutes to reach setting point. Lovely result though - very pleased.

Well, that was an adventure!

Followed the recipe (was a bit unsure to cook the plums covered or uncovered) and all went well until pit time.

Oh man. What a mess.  I tried the food mill and that didn't work at all. Did the colander method and while it kind of worked, it was taking forever. I ended up using tongs to pull out individual pits, but the amount of fruit I was losing doing that was nuts. Then I just said, "Let's do this."  I just shoved my hands into the mashed fruit and weeded out the seeds one by one.  It was way faster and I was able to save a ton of the pulp.

In the end, I have jam!  I also have an hour's worth of clean up due to pulp, seeds, and preserves all over my kitchen and myself (my poor shirt).  Tastes amazing!

Just as you described. In fact I think the jam was set very quickly - much quicker than traditional recipes using ripe fruit, so experienced jam makers be warned (I'd say 5 minutes hard boil is the maximum needed)!

I chose this recipe after a storm brought down a fully laden branch on my tree, but I think I'll be adding this to my to do list every year now.

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