Plum Jam


Whenever a favourite fruit is about to go out of season, I run to the kitchen and jam it up in order to be able to enjoy it for just a little longer! Plums are in season. Not for long though. Action must be taken.

This jam is so easy to make, all you need is just-ripe plums and a little bit of sugar. No lemon, no pectin, no complications.



  • 4 medium-sized plums
  • 1/3 cup + 4 tbsp sugar


  1. Cut the plums into quarters and pit them.
  2. Sprinkle them with sugar and stir with a spoon. Let the plums sit at room temperature in the sugar for an hour.
  3. Mash the plums after the resting period.
  4. Transfer the mixture into a cooking pot and place it over the stove.
  5. Heat the mixture on medium heat and bring to a simmer, stirring occasionally(so that the mixture doesn’t burn).
  6. Simmer it till it has thickened and attained jam consistency.
  7. Pour into a sterilised jar after the mixture cools.


  • Use a wooden spoon to stir. This will prevent crystallisation.
  • Turn off the heat when the mixture attains runny jam consistency. It tends to thicken after cooling.
  • You can add more sugar to taste while its cooking. This will depend on how ripe the plums are.
  • This recipe will make approximately 50 to 100 grams of jam. You can double or triple the recipe according to the amount you would like to make.



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