Plum Jam
May 20, 2026
Preserve the sweet, ripe flavour of plums in this simple homemade jam. When cooked down and combined with vanilla, sugar, salt, and lemon juice, you get a sweet, fragrant jam that’s delicious spread onto toast or as a base filling for almond frangipane tart.
Preserve the sweet, ripe flavour of plums in this simple homemade jam. When cooked down and combined with vanilla, sugar, salt, and lemon juice, you get a sweet, fragrant jam that’s delicious spread onto toast or as a base filling for almond frangipane tart.
Key products
Instructions
Instructions
- Prep 4 sterilized 280 mililiter (9oz) jam jars. In a large saucepan add the plums, water and Vanilla (pod and seeds). Bring to a simmer and cook for 10-15 minutes until the plums are soft but still holding their shape.
- Add the sugar, Salt and lemon juice, stir and bring to the boil. Boil for 10 minutes or until it has reached a setting point of 105°C.
- Take off the heat, stir in the butter and leave to cool slightly for 10 minutes.
- Remove the vanilla pod and decant into sterilized jars and seal while still warm.
- Cooking Tip Once cool, check seals to ensure properly sealed. Sealed jars can be stored in a cool, dry place for up to a year. Once opened, regrigerate. For smaller chunks, cut plums into small pieces and gently mash at the end of cooking.
