Cinnamon-Scented Plum Jam Recipe

Introduction

This cinnamon-scented plum jam combines the natural sweetness of ripe plums with warm, comforting spices. It’s perfect for spreading on toast or adding a flavorful twist to desserts. Easy to make and wonderfully fragrant, it brings a taste of autumn to your kitchen.

Ingredients

• 2kg plums, stoned and roughly chopped
• 2kg white granulated sugar
• 2 tsp ground cinnamon
• 1 tbsp lemon juice
• 3 cinnamon sticks (optional)
• Knob of butter

Instructions

1. Step 1: Sterilise your jars and equipment by washing them in hot, soapy water, rinsing well, and drying in a low oven for 10 minutes. Place a couple of saucers in the freezer to test the jam later.
2. Step 2: Put the plums and 200ml of water into a preserving pan. Simmer for about 10 minutes until the plums are tender but not falling apart.
3. Step 3: Add the sugar, ground cinnamon, and lemon juice to the pan. Stir gently until the sugar dissolves without boiling, about 10 minutes.
4. Step 4: Increase the heat and bring the mixture to a full rolling boil. Boil for about 5 minutes, then test the jam by spooning some onto a cold saucer. After a few seconds, push the jam with your fingertip—if it wrinkles, the jam is set; if not, boil and test again.
5. Step 5: Remove the pan from heat. Stir in the cinnamon sticks (if using) and the knob of butter to reduce scum and add aroma.
6. Step 6: Let the jam cool for 15 minutes to prevent the fruit from sinking. Then spoon it into hot sterilised jars, seal, and leave to cool completely.

Tips & Variations

• Sterilise jars and utensils thoroughly to ensure your jam keeps safely for up to a year.
• Make smaller batches rather than doubling the recipe to ensure even cooking and better flavor.
• If your plums are very ripe, adding lemon juice helps improve the jam’s set by increasing acidity.
• The cinnamon sticks add a pretty touch and a subtle flavor—remove before serving if preferred.

Storage

Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep the jam refrigerated and use within a few weeks. Reheat gently or enjoy cold on your favorite breads and desserts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unripe plums for this recipe?

Yes, but you may want to omit the lemon juice since unripe plums have higher acidity. Adjust sweetness to taste as unripe plums can be more tart.

How do I know when the jam is ready?

Jam is ready when a spoonful placed on a cold saucer wrinkles after a few seconds when pushed with a finger. Alternatively, use a sugar thermometer and look for 105°C (221°F).

Cinnamon-Scented Plum Jam Recipe

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★★★★★

4.9 from 95 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: Approximately 6 to 8 jars (depending on jar size, roughly 250ml each) 1x
• Diet: Vegetarian

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Description

This Cinnamon-scented plum jam is a delightful homemade preserve combining ripe plums with warm cinnamon spice and a touch of lemon juice for the perfect balance of sweetness and tang. The jam is gently simmered, boiled to the ideal setting point, and finished with cinnamon sticks and butter for a rich, aromatic flavor and smooth texture. Perfect for spreading on toast, dolloping on yogurt, or gifting in sterilized jars.

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Ingredients

Scale 1x2x3x

Fruits

• 2kg plums, stoned and roughly chopped

Other Ingredients

• 2kg white granulated sugar
• 2 tsp ground cinnamon
• 1 tbsp lemon juice
• 3 cinnamon sticks (optional)
• knob of butter
• 200ml water (for cooking plums)

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Instructions

1. Sterilize Jars and Equipment: Thoroughly wash jars, lids, and any utensils in hot, soapy water, rinse them well, then place the jars and lids on a baking tray and heat in a low oven for 10 minutes or until completely dry. Boil rubber seals and sterilize any funnels or spoons to ensure everything is clean and ready for preserving.
2. Prepare Plums: Place the stoned and roughly chopped plums into a preserving pan and add 200ml water. Bring the mixture to a gentle simmer over medium heat and cook for about 10 minutes until the plums are tender but still holding their shape, not falling apart.
3. Add Sugar and Flavorings: Stir in the white granulated sugar, ground cinnamon, and lemon juice. Allow the sugar to dissolve slowly without boiling, which should take approximately 10 minutes, stirring gently.
4. Boil the Jam: Increase the heat and bring the mixture to a full rolling boil. Boil for about 5 minutes, then test the jam’s set by spooning a little onto a cold saucer from the freezer. After a few seconds, press the jam with your fingertip – if it wrinkles, the jam is ready. If not, continue boiling for a few more minutes and test again. Alternatively, use a sugar thermometer; the jam should reach 105°C (221°F) to be set properly.
5. Finish and Jar the Jam: Remove the jam from heat and stir in the cinnamon sticks (if using) and a knob of butter to prevent scum formation and add flavor. Let the jam cool for 15 minutes; this resting period helps prevent fruit pieces from sinking to the bottom of the jars. Ladle the warm jam carefully into the sterilized hot jars, seal them tightly, and leave to cool down completely before storing.
6. Storage: Store sealed jars in a cool, dark place. The jam will keep for up to 1 year unopened. Once opened, keep refrigerated and use within a reasonable time.

Notes

• Sterilizing jars and utensils properly is crucial for safe preservation and long shelf life.
• Using ripe plums ensures natural sweetness; lemon juice can be omitted if using less ripe fruit.
• It’s better to make multiple batches of 2kg plums each rather than a very large batch for best taste and easier handling.
• The knob of butter helps reduce foaming and scum during boiling, improving the jam’s clarity.
• Always test jam setting with chilled saucers or a sugar thermometer to avoid over or under cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: plum jam, cinnamon jam, homemade preserves, fruit jam, easy jam recipe, stovetop jam