Thick, amber, and wonderfully fragrant plum jam with warm notes of cinnamon and star anise — ideal for spreading on toast, spooning into pastries, or serving alongside a cheese board. Lemon juice keeps the color bright and the sweetness in check, while the spices draw out the plum’s natural perfume.
Ingredients
- Ripe plums — 1.5 kg (3.3 lbs)
- Sugar — 800 g (4 cups)
- Lemon juice — 2 tbsp
- Cinnamon stick — 1 pc. (optional)
- Star anise — 1 pc. (optional)
- Vanilla sugar — 1 tsp (optional)
Step-by-Step Recipe
- Wash the plums, pat them dry, remove the pits, and cut into wedges or leave them halved.
- Toss with the sugar, add the lemon juice, stir, and let stand for 1–2 hours until the fruit releases its juices. For a deeper flavor, refrigerate overnight.
- Transfer the fruit and juices to a heavy-bottomed pot, then add the cinnamon stick and star anise.
- Bring to a boil over medium heat, skimming off any foam. Reduce to a gentle simmer.
- Cook for 35–45 minutes, stirring from time to time, until thickened. For a richer flavor, you can cook the jam in 2–3 rounds with 20–30 minute resting intervals.
- Check for doneness: a drop on a chilled plate should not run, and the surface should wrinkle slightly; the syrup temperature should be about 221°F (105°C).
- Remove the spices. If desired, partially puree with an immersion blender to reach your preferred texture.
- Pour into sterilized jars, seal immediately, turn upside down, and wrap until completely cool.
Nutrition Facts
| Serving | 1 tbsp (20 g) |
| Calories | 52 kcal |
| Protein | 0.2 g |
| Fat | 0.1 g |
| Carbohydrates | 13.2 g |
| Sugars | 12.0 g |
| Fiber | 0.3 g |
| Sodium | 1 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Choosing plums: use ripe, fragrant plums that are not overripe, with flesh that still feels slightly firm — the jam will hold its shape better.
- Sweetness level: adjust the sugar from 700 to 1000 g (3.5 to 5 cups) per 1.5 kg (3.3 lbs) of plums, depending on the variety and acidity.
- Spices: cardamom, cloves, vanilla, or a pinch of ground ginger can stand in for the cinnamon and star anise.
- Texture: for a chunky jam, leave the fruit as is; for a smoother finish, blend to the consistency you like.
- Sterilizing: wash jars and lids thoroughly, then sterilize with steam or in the oven at 250°F (120°C) for 10–15 minutes.
How to Store
Store sealed jars in a cool, dark place for up to 12 months. Once opened, keep refrigerated and use within 2–3 weeks, always using a clean, dry spoon.
Frequently Asked Questions
Can I make plum jam without sugar?
Yes, but it is best kept in the refrigerator and eaten within 1–2 weeks. For a better set, add a few apples high in pectin or cook the mixture longer until it naturally thickens.
Why is my jam too runny?
It likely hasn’t reduced enough, or the plum variety is low in pectin. Return it to the heat and cook for another 5–10 minutes, testing with a drop on a chilled plate, or add a little apple pectin according to the package instructions.
How do I keep the jam’s color bright?
Add lemon juice, cook over moderate heat, and avoid overcooking. Cooking in stages with resting intervals helps preserve both the flavor and the color.