There’s nothing quite like the comforting aroma of homemade preserves. My spiced plum jam recipe is a true game-changer. It’s bursting with sweet, tangy plums and warm spices. This jam has a beautiful, rich texture. It’s perfect for any occasion.
I love making this jam for my family. It fills the kitchen with such a cozy scent. We enjoy it on toast or with a cheese board. Plus, it stores wonderfully, making busy lives a breeze!
Why I Love This Recipe
Oh, let me tell you, this spiced plum jam is simply divine! I adore how effortlessly it comes together. It’s perfect for those busy weekends. The flavors are just so rich and comforting. It truly tastes like home. Plus, it makes any breakfast feel extra special. My friends are always begging for a jar! It’s a wonderful way to enjoy fresh plums, packed with warmth.
Spiced Plum Jam Ingredients
Creating this delicious plum jam starts with a handful of simple ingredients. Each one plays a special role. They all work together beautifully. We get that perfect balance of sweetness and spice. It’s truly magic in a pot!
Core Ingredients
- Black or Italian Plums: These beauties are our star! They bring that lovely tartness. Plums give our jam its rich color.
- White Sugar: Sugar isn’t just for sweetness. It helps preserve the jam. Also, it gives it that yummy thick texture.
- Sea Salt: Just a pinch of salt makes flavors pop. It balances the sweetness. Never skip it!
- Lemon Juice: This brightens up everything. It helps the jam set too. Plus, it adds a zesty kick.
- Star Anise: My secret weapon for warm spice. It gives a gentle, liquorice-like note.
- Ground Cardamom: This spice adds an exotic floral warmth. It pairs so well with plums.
- Ground Cloves: Cloves bring a deep, sweet, and spicy aroma. They are perfect for spiced plum jam.
- Granny Smith Green Apples: Apples add natural pectin. This helps the jam thicken. They give a lovely subtle tartness too.
Substitutions and Tips
Don’t be afraid to make this recipe your own. For a different twist, try other firm, ripe plums. You could even use a mix! If you don’t have star anise, a little cinnamon stick works. Just remember, the exact amounts are in the recipe card below. You’ll find all the details there. Happy jamming!
How to Make Spiced Plum Jam
Making this spiced plum jam is a delightful process. It feels so rewarding to create something so yummy. Follow these steps for a perfect batch. You’ll be so proud of your homemade spiced plum jam!
Preparing the Plums
First, wash your plums really well. To remove seeds, cut plums in half. Then cut the seeded half again. You can then easily pull the pit out. Or simply cut the flesh around the seed. Next, chop all the plums into one-inch pieces. Don’t worry if they get a little squashed. They will cook down anyway. This prepares them for our delicious spiced plum jam.
Macerating the Fruit
Weigh your chopped plums next. This tells you how much sugar to add. Put the plums in a big bowl. Add the sugar, salt, lemon juice, and spices. Give it a good stir. Cover the bowl with plastic wrap. Chill it in the fridge for at least eight hours. You can even leave it for up to 48 hours. Also, put some small saucers in the freezer now. These are for the “jam test” later!
Cooking the Jam
When ready, scoop the plum mix into a big pot. Add the grated apple too. Stir it all together. Bring the mixture to a boil. Use medium-high heat. Stir often so it cooks evenly. Lower the heat to medium-low. Cook until the fruit gets soft. Mash the plums with a potato masher. Or use a food mill for super smooth jam. Keep cooking until it thickens a bit. Stir it all the time. This stops it from sticking. While it cooks, sterilize your jam jars. This is super important for good spiced plum jam.
Testing for Doneness
Check your jam’s temperature every 10 to 15 minutes. It will thicken more as it cooks. It’s ready at 220°F (105°C). No thermometer? No problem! Do the jam test. Drop a little jam on a frozen saucer. Put it in the freezer for a minute. Check its consistency. It should be jelly-like and not runny. If you run your finger through it, the streak should hold. The jam shouldn’t flow back together. This means your spiced plum jam is perfect.
Jarring Your Spiced Plum Jam
Take the pot off the heat. Use clean tongs and ladles. Carefully pour the hot jam into your hot jars. Be extra careful here; it’s very hot! Wearing oven mitts helps a lot. Screw the lids on tightly while the jars are hot. As they cool, a seal will form. Let the jars cool down completely. Then, label them with pride. You’ve made amazing spiced plum jam!
How to Store Spiced Plum Jam
Proper storage is key for your delicious spiced plum jam. Once cooled, store sealed jars in a cool, dark pantry. Unopened, they last several months. After opening, keep jars in the fridge. They should be good for about two or three weeks. Always check for a good seal. This helps keep your jam fresh and tasty longer.
Tips for Success
- Always use ripe, flavorful plums.
- Don’t skip the maceration step; it builds flavor.
- Sterilize your jars properly every time.
- Keep an eye on the jam; don’t let it burn.
- Test for doneness meticulously.
- Label your jars with the date.
- Enjoy your homemade spiced plum jam!
Kitchen Tools You’ll Need
- Large pot: A good, heavy-bottomed one works best.
- Potato masher: Perfect for crushing plums.
- Food mill (optional): For super smooth jam.
- Candy thermometer: Helps with precise temperature.
- Sterilized jars with lids: Essential for safe canning.
- Ladle and funnel: For easy, clean pouring.
- Heat-proof gloves or mitts: To protect your hands.
Serving Suggestions
- Spread it on warm, buttered toast for breakfast.
- Serve with fresh scones and clotted cream.
- Pair with sharp cheeses on a charcuterie board.
- Dollop over plain yogurt or oatmeal.
- Use as a delicious filling for tarts or pastries.
- Swirl into a rich vanilla ice cream.
- It’s wonderful on a holiday ham too!
Spiced Plum Jam
- Total Time: Not specified
- Yield: Not specified
- Diet: Vegetarian
Description
This recipe guides you through making a delicious Spiced Plum Jam, featuring black or Italian plums, green apples, and a blend of aromatic spices like star anise, cardamom, and cloves. The process involves macerating the plums with sugar and spices, cooking them down to a thick consistency, and preserving the jam in sterilized jars.
Ingredients
- 1.5 kg black plums OR Italian plums, seeds removed (About 4 – 4.5 lbs whole plums)
- 700 g white sugar
- Pinch sea salt
- 30 – 45 mL lemon juice
- 2 star anise
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- 200 g granny smith green apples, grated (1 – 2 green apples)
Instructions
- Wash the plums well. To remove the seeds, first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
- Repeat with all the plums.
- Cut all the plums into 1-inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
- Add sugar, salt, lemon juice, and spices into the bowl. Mix well.
- Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
- When you’re ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
- Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium – medium low, and cook until the fruits start to soften.
- MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
- Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
- Check the temperature of the plum jam every 10 – 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
- If you don’t have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you’ve cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn’t join back up in the middle to fill the streak, if it’s at the right consistency).
- Remove the pot from the heat.
- Using clean tongs, clean ladles, and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
- Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
- Allow the jars to cool to room temperature completely. Then label and store.
Notes
- Storage – since this plum jam has less sugar than regular jam, it will not last as long as regular jam. However, it should still last a few months, if jars were sterilized properly.
- Prep Time: 8 hours (minimum, for maceration)
- Cook Time: Not specified
- Category: Preserves
- Method: Boiling, Mashing
- Cuisine: Not specified
Frequently Asked Questions
Can I use different types of plums for Spiced Plum Jam?
Absolutely! While black or Italian plums are wonderful, you can use other varieties. Just make sure they are ripe and flavorful. Different plums might create slightly different flavors.
How do I know when my Spiced Plum Jam is ready?
The best way is with a candy thermometer, aiming for 220°F (105°C). If you don’t have one, do the “jam test.” A cold spoon will show if it’s set. Your spiced plum jam should wrinkle when pushed.
Can I reduce the sugar in this Spiced Plum Jam recipe?
You can try, but be careful. Sugar helps with preservation and texture. Reducing it too much might shorten shelf life. Also, your spiced plum jam might not set as firmly. Taste as you go.
What if my Spiced Plum Jam doesn’t set?
Don’t panic if your spiced plum jam seems too runny. Simply return it to the pot. Cook it a bit longer, stirring constantly. You can also add a little more pectin if needed. A few extra minutes usually does the trick!
