Sweet & Tart Black Plum Jam
Breakfast · Gifts from the Kitchen · Vegan · Gluten-Free · Dairy-Free · Nut-Free · Egg-Free · Time: 1 hr 15 min · Servings: 4 jars · Difficulty: Easy
I've always found it funny how I skip breakfast at home, but the moment I'm on holiday, I'm fully invested in the breakfast buffet. Warm bread, salted butter, and that little pot of jam. It's often the simplest thing that leaves the biggest impression.
This recipe is a quiet tribute to those moments, especially my first taste of real jam in France. It wasn't overly sweet. It had texture, character, and the kind of flavour that stays with you. That memory stayed with me too.
I use a mix of black and red plums, usually when they come into season here in Singapore during the Australian summer. Fruit is often imported and pricey, so jam making becomes a once a year ritual when the timing and the price are just right. A small batch goes a long way, and sealed properly, the jars will keep for months.
This jam is simple, with no pectin or preservatives. Just plums, lemon, sugar, and water. I've cut back the sugar quite a bit, and while it takes a little longer on the stove, the result is a deep, glossy homemade plum jam that feels like something you'd find on a country breakfast table.
We keep a few jars tucked away and always set one aside to gift, usually alongside homemade bread or pesto. It's one of those things that brings joy in the making and even more in the sharin
Why You'll Love This Plum Jam
This recipe is one I look forward to making every plum season because it's simple, reliable, and lets the fruit shine.
Unlike many commercial jams, it doesn't rely on added pectin or excessive sugar. Instead, the plums naturally thicken as they slowly simmer, creating a rich, glossy spread with a bright, gently tart flavour that tastes unmistakably homemade.
Whether you're preserving seasonal fruit, looking for a thoughtful homemade gift, or simply wanting something special for weekend breakfasts, this is one of those recipes you'll find yourself returning to year after year.
If you enjoy homemade fruit preserves, you can click here for my full Blueberry Compote recipe. It's a lighter, quicker alternative that's perfect for spooning over pancakes, waffles, yogurt, oatmeal, cheesecake, or vanilla ice cream.
Ways to enjoy the Plum Jam
This plum jam is made for slow mornings and unhurried kitchen moments, the kind where nothing is rushed and everything feels a little more intentional.
- The classic: Spread thick over warm sourdough, letting it sink into the bread as a generous knob of cold butter slowly melts on top. Simple, rustic, and always the first way it disappears from the jar.
- Breakfast table: Stir through creamy yogurt or a bowl of warm porridge, where the jam loosens into swirls of deep fruitiness and turns an ordinary breakfast into something quietly comforting.
- From the oven: Spoon into cakes, pastries, or small baked treats before or after baking, where it becomes soft, jammy, and slightly caramelised at the edges.
- To share: Spoon into jars and pair with fresh bread or homemade pesto, then wrap it up and pass it on as a small, heartfelt gift straight from your kitchen.
Ingredients
- 1 kg Black or Red Plums
- 118 ml Filtered Water
- 350 g Caster Sugar
- 15 g Fresh Lemon Juice
Directions
- Before You Start Place a small plate in the freezer. You’ll use this later to test if the jam has set.
- Sterilise the Jars Preheat the oven to 130°C (270°F). Wash glass jars and metal lids thoroughly with hot, soapy water (or run them through the dishwasher). Arrange the jars on a baking tray and place them in the oven for at least 20 minutes, until fully dry and hot.
- Prepare the Plums Wash the plums under cold running water. Cut each plum in half and remove the pit. Then cut each half into 3–4 pieces. You can leave the skins on for extra texture and colour, or peel them if you prefer a smoother jam.
- Cook the Plums In a large, heavy-bottomed pot, combine the plums and water. Bring to a gentle boil over medium heat, stirring occasionally. Cover and simmer for 20–25 minutes, until the fruit has softened and started to break down.
- Blend (Optional) Off the heat, For a smoother jam, use an immersion blender to blend to your desired consistency. Alternatively, mash the fruit with the back of a fork. Always do this off the heat, as the jam will be very hot and can splatter.
- Add Sugar & Boil Stir in the sugar and lemon juice until fully dissolved. Increase the heat slightly and bring the mixture to a rolling boil. Cook for 25–30 minutes, stirring frequently to prevent sticking. Since this is a lower-sugar jam, it may take a little longer to thicken.
- Check for Doneness Remove the plate from the freezer and spoon a small amount of jam onto it. Let it cool for a minute, then push it gently with your finger—if it wrinkles, it’s ready. If not, continue cooking for another 5 minutes and test again. Alternatively, use a thermometer—the jam is ready at 104°C (220°F).
- Rest & Fill the Jars Remove the jam from the heat and let it rest for 10 minutes. This helps the fruit distribute evenly. Carefully ladle the hot jam into the sterilised jars, leaving a little space at the top. Wipe the rims clean, then seal tightly with the lids.