Homemade plum jam from just three ingredients? Yes, it's possible, and it's absolutely delicious!
When plums reach their peak of ripeness, it's often the moment when you find yourself with pounds of fruit to dispose of. Too much to eat as is, too good to let spoil. That's where jam comes in! This homemade plum jam recipe is one of the easiest to make, yet it transforms your fruit into a sweet treasure to be enjoyed all winter long.
With its melt-in-the-mouth texture and intense flavor, homemade plum jam is a real joy to spread. And you don't need to be an expert in preserving: just a few steps and you've got an amazing result, with no gelling agents or additives. A spoonful on buttered toast, a yoghurt base or even as a topping on shortbread... anything goes ;)
Essential ingredients
- 1 lb plums (pitted)
- 2 cups granulated sugar
- juice of 1 lemon
In the kitchen in less than 1 hour
- Pour the pitted plums, sugar and lemon juice into a saucepan. Mix well.
- Bring to the boil, then reduce heat to low and cook for around 30 minutes, stirring regularly.
- To check if the jam is cooked, place a small amount on a cold plate. If it sets, it's ready; if not, continue cooking for a further 10 minutes.
- Pour the boiling jam into sterilized jars, seal and invert immediately to ensure good preservation.
Why this recipe is a hit
- Ultra-simple: just three ingredients, no fuss.
- Perfect texture: soft, fruity and slightly jellied thanks to lemon, which activates natural pectin.
Our tips for success (and variety)
- Lemon helps the jam set, but is optional, depending on your taste.
- Crystal sugar melts more slowly, so the jam doesn't burn on the surface.
- You can also try this base with other fruits (apricots, peaches...) according to your taste.
In a nutshell
This homemade plum jam is the perfect solution for a no-fuss homemade dessert or spread: quick, tasty and true to summer fruit. A real concentrate of plums in every jar. Customize as you like!
Adèle Peyches
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