Spiced Plum Jam

The flavors of autumn shine in this jam. Many plum varieties are available from May to December. If you had a big harvest of plums earlier in the summer and froze them, now is a great time to make this jam. This recipe is for a small batch, which is nice for experimenting with additions of spices. And I find it easier to store in the refrigerator or freezer rather than processing it to be shelf stable.

Spiced Plum Jam

No ratings yet

This spiced plum jam recipe highlights the flavors of autumn with a mix of warming spices. A small-batch recipe, it’s ideal for experimenting with different spice blends and easy to store in the refrigerator or freezer.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Cooling Time:10 minutes mins

Total Time:55 minutes mins

Course: Condiment

Cuisine: American

Keyword: Jam, Plum Jam, Plums

Season: Fall

Servings: 4 half-pint jars

Calories: 2072kcal

Author: Krista Harris

Ingredients

• 2 ½ pounds plums, whole
• 1 large lemon
• 2 cups sugar
• 1 pinch salt
• 1 dash cinnamon, allspice, ginger and/or nutmeg

Instructions

• Cut the plums into quarters or slices and remove the pits on a cutting board placed over a half sheet pan to catch the juices. The pitted plums and juice should weigh about 2 pounds.
• Add the plums, any juice, the juice of the lemon, sugar, salt and other spices in a 4-quart or larger saucepan. A small dash of the spices will give a subtle flavor and a more generous amount of the spices will be more pronounced, so add to taste. Combine thoroughly with a wooden spoon and bring to a boil. While cooking, you can use a potato masher to make it smoother.
• Cook, stirring occasionally, until it reaches 217–220°F or has thickened to jam consistency. This takes about 15 to 25 minutes. You can use the “plate test” by putting a small amount on a plate that has been in the freezer for a few minutes. As it cools, give the jam a nudge; if it wrinkles and there is surface tension, it is set. If it’s still very runny, give it another 5 minutes. Remember, the jam will thicken once it’s cooled.
• Let sit for 5–10 minutes, then fill sterile jars, leaving some space at the top. Add the tops and let cool, then store in the refrigerator or freezer. It will last in the refrigerator 1–3 months and in the freezer 6–12 months.

Nutrition

Calories: 2072kcal | Carbohydrates: 530g | Protein: 8g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 44mg | Potassium: 1826mg | Fiber: 16g | Sugar: 513g | Vitamin A: 3917IU | Vitamin C: 120mg | Calcium: 81mg | Iron: 2mg