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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
