Ingredients
Equipment
Method
Macerate the plums
- In a Dutch oven, combine the chopped plums, granulated sugar, and lemon juice, stirring until the sugar looks evenly moistened. Let it macerate for 30 minutes, so the fruit releases juices and becomes syrupy.
Cook and thicken
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Keep stirring as it reaches a steady boil.
- Reduce to a simmer and cook for 25-35 minutes, stirring frequently, until the jam thickens and the fruit looks suspended in glossy syrup.
Finish and jar
- Stir in the cinnamon and cook for 1 more minute, just until the aroma blooms. The surface should look shiny and cohesive.
- Test the set by dropping a spoonful onto a cold plate; after 30 seconds it should wrinkle when pushed. If it’s still loose, simmer 3-5 minutes more and re-test.
- Ladle the hot plum jam into sterilized jars and fill to the top. Let cool, then cover and store until ready to use.
Notes
Pro tip: leave the skins on for color and natural pectin, which helps the jam thicken with less effort. Refrigerate opened jars up to 14 days. For longer storage, freeze jam in freezer-safe containers up to 3 months (leave headspace). Dietary swap: for lower sugar, use a reduced-sugar jam product (follow its package directions) to help achieve a proper set.