Mary Berry Plum Jam Recipe

This easy plum jam is a simple and delicious way to preserve fresh plums. It has a rich, sweet flavor with a hint of tartness from lemon juice. Perfect for spreading on toast, scones, or even using as a dessert topping!

Ingredients Needed:

• 2 kg (4 ½ pounds) plums – weighed after removing pits
• 125 ml (½ cup) water
• 1.5 kg (3 ⅓ pounds) granulated sugar
• 30 ml (1 ½ tbsp) lemon juice

How To Make Plum Jam Recipe?

1. Sterilize the Jars: Preheat oven to 130°C. Wash glass jars and lids in hot, soapy water. Rinse well, place them on a baking tray, and heat in the oven for 20 minutes until dry and hot.
2. Prepare the Plums: Wash plums, remove pits, and chop them into smaller pieces for a smoother jam.
3. Cook the Plums: Add plums and water to a large saucepan. Simmer on low-medium heat, stirring occasionally, for 15-20 minutes until soft. Blend if you prefer a smoother texture.
4. Add Sugar and Lemon Juice: Stir in sugar and lemon juice until fully dissolved.
5. Boil the Jam: Increase heat to a rolling boil, stirring often, for 5-15 minutes. Test by placing a small spoonful on a cold plate—if it wrinkles when pushed, it’s ready. If not, boil for another 5 minutes and check again. If using a thermometer, the jam is ready at 104°C.
6. Jar the Jam: Remove from heat, stir in 1 tsp butter to remove foam, and let it sit for 10 minutes. Pour hot jam into warm, sterilized jars and seal tightly.

Recipe Tips:

• Use ripe but firm plums: Soft, overripe plums have less pectin, making it harder for the jam to set. Choose plums that are sweet but still firm to get the best texture and flavor.
• Don’t skip the lemon juice: Lemon juice helps the jam set by adding natural pectin and balancing the sweetness. Without it, the jam may stay runny.
• Stir constantly while boiling: Jam can burn quickly, especially as it thickens. Keep stirring to prevent it from sticking to the bottom of the pan.
• Test for doneness early: Start checking the jam after 5 minutes of boiling. Use the cold plate test—if the jam wrinkles when pushed, it’s ready. Overcooking can make it too thick.
• Fill jars while the jam is hot: Hot jam seals better and prevents bacteria growth. Make sure your jars are warm before pouring in the jam to avoid cracking.

How To Store Leftovers?

• Refrigerate: Let the plum jam cool completely. Then, put it in a clean jar with a tight lid and keep it in the fridge for up to 1 month.
• Freeze: You can freeze plum jam easily. Pour the cooled jam into a freezer-safe container, leaving some space at the top. Freeze for up to 6 months.

Nutrition Facts:

• Calories: 612 kcal
• Total Fat: 0.2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Potassium: 220mg
• Total Carbohydrate: 158g
• Dietary Fiber: 2g
• Sugars: 154g
• Protein: 0.5g

Mary Berry Plum Jam Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

11

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

612

kcal

This easy plum jam is a simple and delicious way to preserve fresh plums. It has a rich, sweet flavor with a hint of tartness from lemon juice. Perfect for spreading on toast, scones, or even using as a dessert topping!

Ingredients

• 2 kg (4 ½ pounds) plums – weighed after removing pits

• 125 ml (½ cup) water

• 1.5 kg (3 ⅓ pounds) granulated sugar

• 30 ml (1 ½ tbsp) lemon juice

Directions

• Sterilize the Jars: Preheat oven to 130°C. Wash glass jars and lids in hot, soapy water. Rinse well, place them on a baking tray, and heat in the oven for 20 minutes until dry and hot.
• Prepare the Plums: Wash plums, remove pits, and chop them into smaller pieces for a smoother jam.
• Cook the Plums: Add plums and water to a large saucepan. Simmer on low-medium heat, stirring occasionally, for 15-20 minutes until soft. Blend if you prefer a smoother texture.
• Add Sugar and Lemon Juice: Stir in sugar and lemon juice until fully dissolved.
• Boil the Jam: Increase heat to a rolling boil, stirring often, for 5-15 minutes. Test by placing a small spoonful on a cold plate—if it wrinkles when pushed, it’s ready. If not, boil for another 5 minutes and check again. If using a thermometer, the jam is ready at 104°C.
• Jar the Jam: Remove from heat, stir in 1 tsp butter to remove foam, and let it sit for 10 minutes. Pour hot jam into warm, sterilized jars and seal tightly.

Notes

• Use ripe but firm plums: Soft, overripe plums have less pectin, making it harder for the jam to set. Choose plums that are sweet but still firm to get the best texture and flavor.
• Don’t skip the lemon juice: Lemon juice helps the jam set by adding natural pectin and balancing the sweetness. Without it, the jam may stay runny.
• Stir constantly while boiling: Jam can burn quickly, especially as it thickens. Keep stirring to prevent it from sticking to the bottom of the pan.
• Test for doneness early: Start checking the jam after 5 minutes of boiling. Use the cold plate test—if the jam wrinkles when pushed, it’s ready. Overcooking can make it too thick.
• Fill jars while the jam is hot: Hot jam seals better and prevents bacteria growth. Make sure your jars are warm before pouring in the jam to avoid cracking.