Plum Jam Recipe

plum jam

is a chef, food photographer, cookbook author and blogger.
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With this plum jam recipe I would like to introduce you to my popular version of plum on bread.

Plums are also called plums or damsons. It is a subspecies of the plum and in contrast to its other plum-like conspecifics rather oval. One of its advantages is the easy detachability of its flesh from its stone.

You probably already know the commercially available method of sweet spread processing as a finely spicy plum jam. My variant as jam is a bit lighter and can even be used as a cheese supplement, for cakes or warm dishes like game

During the processing of the fruits I had quite a lot to eat. They are simply too delicious…

Okay, you want to get started?! Then let’s put the fun into the glass. I wish you a lot of cooking fun and good luck!

1. Recipe Plum Jam

Plum Jam

A professional cooking guide for preserving, photographed and written down by Chef Thomas Sixt.

Servings 10
Calories 72
Total Time 50 Min.
Preparation Time 30 Min.
Cook Time 20 Min.

Simple tutorial for the preparation of plum jam for successful canning.

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plum jam
Plum jam recipe Image © Thomas Sixt


1 kg plums
500 g Gelling sugar (Gelling sugar 2:1)
150 ml brown rum (I like to use honey rum.)


Cooking jam

beautiful plums in the basket
Sweet, ripe and aromatic plums are something wonderful!

Select plums

Pick the plums fresh from the tree or buy them at the market or in the supermarket.

Wash the plums
Wash the plums under cold running water.

Plums wash

Wash the plums well under running water.

Halve the plums
Halve and core the plums.

Half plums

Remove the small stems, cut the fruit in half with a sharp little knife.

Plum kernels removed from the fruit
Plum kernels removed from the fruit

Pit plums

Remove plum seeds from the fruit.

pitted plums
pitted plums

Weigh plums

Weigh the pitted plums to determine the correct amount of gelling sugar.

Preserving sugar 2 to 1
Preserving sugar 2: 1

Gelling sugar

Use gelling sugar 2:1.

Plums and preserving sugar
Plums and preserving sugar in a saucepan

Boil ingredients

Put the plums and jam sugar in a sufficiently high pot and heat up.

Bring the plums to the boil with the preserving sugar
Bring the plums to the boil with the preserving sugar

Add rum

Boil the plums with the jam sugar. Add the brown rum!

Cook the plum jam
Boil plum jam

Cook jam

Bring the ingredients to the boil, stirring constantly at the bottom with a spatula so that the jam does not burn.

Let it cook for about 5 minutes.

Plum jam during the jelly test
The jelly test for our plum jam was a good success. Our test wasp thinks the result is excellent 🙂

Gelling sample

Perform the gelation test.

Put some jam on a small plate and let it cool down.

Spoon it through the fruit preparation with a spoon or with your finger, when the jam “stands still” the firmness is good.

Otherwise add more jam sugar, boil and test again.

Try the plum jam
Try the plum jam

Taste test

Taste the jam. Everything fine?

Then it’s time for bottling.


Rinse glasses with vinegar
Clean the glasses, rinse the glasses well with vinegar for durability. © Thomas Sixt food photographer

Disinfect glasses

Wash screw glasses and lids under running hot water.

Fill glass by glass with vinegar essence, shake and thereby disinfect.

You can continue to pour the vinegar from glass to glass!

Plum jam in a glass
Here is a "before and after" picture of the plums. Hmm, I don't know what I like better.


Fill all jars hot and close them quickly.

The heat creates a vacuum and the jam is preserved!

plum jam
Plum jam recipe Image © Thomas Sixt


Enjoy plum jam fresh. Bon appetite!


2. Calories and Nutritional Values

3. Tips for Preparing Plum Jam

Fine jam made from firm plums – that’s how we like the fruit. As always, I tend to refine and have added a honey rum to underline the great aroma.

Brown rum harmonizes wonderfully with the plum!

Chef Thomas Sixt tells you
beautiful plums in the basket
Sweet, ripe and aromatic plums are sensational!

I prepare the jam from fresh fruit. You can get it seasonally in Europe in July, August and September in the garden, at the weekly market or in the supermarket.

Hands off cans, glass and frozen goods!
Fresh fruit in jam gives the best aroma. Season is July – September.

Tipp from Chef Thomas Sixt

As with every jam, I make a gelling test: I add one or two tablespoons of the boiling jam from the pot to cool it for about 3 minutes on a flat plate. With my finger I pull through the fruit mirror and see how suitable the consistency is.

Plum jam during the jelly test
The gelling test for our plum jam has been passed. Our test wasp finds the result excellent 🙂

In summary, I would like to give you these three tips for full enjoyment:

  1. Complete your jam with rum.
  2. Mince your cooked fruit with the blender.
  3. Let the gelation test decide whether the jam contains the right amount of gelling sugar.

4. This is How your Plum Jam will keep!

A long shelf life of more than half a year is only guaranteed if the production of the jam and the filling of the jars is done hygienically. Good jars with intact lids and closures are a must. Beautiful people like me even buy particularly pretty jars for this.

Plum jam in a glass
Here is a “before and after” picture of plums. Hmm, I don’t know what I like better.

How I avoid mold growth:

  1. I clean my jam jars very carefully before filling.
  2. Some citric acid or vinegar essence is added to the empty jars. Then close the lid, shake and tip the stuff into the next jar to repeat the procedure.
  3. To avoid spilling, I like to use a jug to fill the jars.

5. Other Jam Recipes

Comments, Cooking Questions and Answers

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