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Plum Jam

Plum Jam

A easy to make plum jam recipe, delicious both at breakfast and for dinner: is a ideal accompaniment for meat roasts

31 March, 2012
Average: 1.7 (14 votes)


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 0 MIN


1,5 kg
1 kg
1, untreated


  • To prepare this jam, using ripe plums is preferable, like the Queen Claudia variety, the purple kind.
  • Keep in mind that usually, for every kilo of juice obtained, you’ll need about 750 g of castor sugar.
  • Wash the prunes, dry them and push them through a sieve.
  • Pour the purée into a pan and add the sugar, the juice and the lemon rind.
  • Bring the mixture to boil over a low flame and stir while cooking.
  • To understand when the jam is ready, pour a teaspoon of it onto a plate: if it sticks without sliding off it means that it’s reached the proper density.
  • If you want to conserve it, pour it while still warm into a sterilized glass jar.
  • If you want to eat it right away, pour into a mould and let it solidify.
  • For an original and aromatic variation, add a few cloves during cooking.
  • This jam is perfect to serve alongside herby cheeses, roast or smoked pork or else wild fowl.

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