Plum Preserves & Jam Recipe (2024)

Sweet and tangy, this Plum Preserves is definitely a favorite among family and friends. It's fruity and chunky and perfect with creamy clotted cream and homemade sourdough toast. If you prefer the consistency of jam, you can blend it!

I've always loved plum preserves. Especially since mom made the BEST plum preserves that I've ever had. Luckily, this plum preserves recipe is a close second! Don't be surprised if this recipe takes you back to your mom or grandmother's plum preserves!

This plum jam recipe makes enough for 7 to 8 half-pints of jam.

🧐 Why This Recipe Works

• If you have plums that don't have much flavor or overly ripe plums, don't toss them! They make excellent plum jam and preserve!
• This plum jam recipe does not require any pectin because plums are high in natural pectin, yay!
• Plum preserves makes a wonderful gift idea for family and friends!
• If you prefer the consistency of jam, you can use an immersion blender to make it smooth!

🛒 What You Need For This Recipe

🔖 Ingredients & Substitutions

• Plums: I recommend using flavorful juicy plums for this recipe. Luckily, this recipe is also fantastic with less flavorful plums or overly ripe plums.
• Sugar: Granulated sugar
• Citrus: I like to use a mixture of lemon and orange zest and juice in this recipe, but you can substitute one for the other if you need to. If you do decide to substitute lemon juice for the orange juice, use ¼ cup instead of ½ cup.
• Optional: If you'd like to add spices to your plum jam, I recommend a touch of cinnamon.

*A full ingredients list can be found in the recipe card below!

• Large pot
• Potato masher or Immersion blender
• Canner with canning tools including tongs
• 8 half pint jars
• kitchen scale

🍈 How to Make Plum Preserves & Jam

Note: Before you begin, add clean mason jars to a canner and cover with enough water to submerge the jars by at least a few inches. Do not include lids and collars. Bring water to a boil, then turn the heat down while working on the plum preserves.

Step 1: Wash, then chop plums into quarters or eighths, discard pits. Weigh chopped plums with a kitchen scale to equal 3 ½ pounds.

Step 2: Add plums to a large pot or Dutch oven. Sprinkle with sugar then add lemon and orange zest and juice.

Step 3: Heat the plum mixture over low flame until the sugar dissolves, stirring occasionally.

Step 4: Bring plum jam to a rolling boil, then simmer over low heat for 30 minutes or until thickened. Mash with a potato masher or use an immersion blender for a smoother, jam-like consistency.

Pro Tip: Your jam can boil over very easily, so don't walk away from the pot. If it begins to boil over, stir vigorously with a wooden spoon until it recedes.

Step 5: The plum preserves may need to cook a few minutes longer, until plums are no longer opaque. You want them to be translucent!

Step 5: Skim the foam, as needed, then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, add clean lids, and screw collars on hand tight.

See Also

34 Recipes That Got Us Through the Great Depression54 Old-School Recipes That Deserve a ComebackGrandma's Vintage RecipesFamous South Carolina Recipes

Pro Tip: If there's not enough jam to fill the 8th jar, store the jar in the fridge to consume first.

🫙Canning Process

Carefully lower filled jars into hot water. Bring to a boil, then process in boiling water canner for 15 minutes. See chart below to adjust time for altitude.

Pro Tip: Wait for the pings and make sure all jars seal before labelling and storing them!

⛰ Adjust Processing Time For Altitude

If you live 1000 feet or higher above sea level, you need to adjust the processing time for higher altitude! Follow the times listed below.

🤷🏻‍♀️ Recipe FAQs

👩🏼‍🍳 Pro Tips

• Although some recipes call for peeling the plums, I prefer to leave the skin on. It's actually one of my favorite things about this recipe!
• If you prefer to make your plum preserves without the skin, just blanch the plums for approximately 45 seconds after slicing an "X" on the bottom of each plum first. This helps when peeling the skin off the plums.
• Remember that jam always thickens once it's refrigerated so do not overcook it!
• To make plum jam, you can either use an immersion blender while the preserves is in the pot, or run the preserves through a food processor.
• Plum jam is amazing over vanilla ice cream!

🍓Related Recipes

📖 Recipe

More Jam and Preserves Recipes