Recipe for Plum Jam

Posted by / Wednesday 10 February 2016 /
Recipe of The Week final-01

"On Wednesday he ate through three plums." This week we are making low sugar plum jam - which will taste great on toast or with natural yoghurt.


To make this delicious low-sugar plum jam you will need:

  • 1kg red plums
  • 250g raw cane sugar
  • Juice of 1 small lemon
  • Enough jam jars to contain around 700ml of jam!

 You'll also need a good 2-3 hours as this is one of our trickier recipes, but it'll all be worth it in the end! 

1. Wash, pit and slice the plums into halves or quarters. Put them in a large stainless-steel pot and add the sugar. Toss to distribute the sugar through the fruit, cover the pot and leave it at room temperature for at least half an hour to allow the fruit to release its juices and the sugar to dissolve.

2. Take the lid off the pot and place it on the stove on a low heat. Cook for about 10 minutes, stirring occasionally until a foam starts to form.

3. Using a large spoon, skim as much foam as you can off the jam and discard.

4. Add the lemon juice, and cook for a further 10-15 minutes until the jam thickens.

5. You will need your jam jars to be hot so wash them and then place them and their lids on a baking tray lined with baking paper and put them into the oven at 120 degrees Celsius for 20 minutes

6. IF USING JARS WITH METAL SCREW-TOP LIDS: While the jam is still hot, remove the jars carefully from the oven. Spoon the hot jam into the hot jars, screw the lids on immediately, flip the closed jars upside down onto a tray and leave them to cool. Once cooled completely, store the jars in the fridge. This method will mean the jam will last longer before spoiling.

7. IF USING JARS WITH CLIP-ON GLASS LIDS: While the jam is still hot, remove them carefully from the oven. Spoon the hot jam into the hot jars and leave to cool completely before putting the lids on. Store the jars in fridge.

This low-sugar jam will take about half an hour to prepare, and another forty minutes to prepare but it'll definitely be worth it!

Download our recipe card in pdf format here


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