Each tablespoon comes in around 35-40 calories, which honestly surprised me the first time I looked it up. I figured anything this rich and glossy had to be sneaking in way more sugar than that. My personal note here: the very first batch I ever made boiled over on my stove and left a sticky purple mess all over the burner. So trust me on this one, use a bigger pot than you think you'll need, and keep an eye on it once it starts rolling. Lesson learned the messy way, and I haven't made that mistake since.
Plum jam recipe Jamie Oliver
There’s something about late summer plums that makes them beg to be turned into jam. This is my own kitchen take on a plum jam recipe Jamie Oliver fans often search for. It’s simple, honest, and comes together in one pot without much fuss. You get that deep ruby color you want on your morning toast, along with a sweet-tart flavor that store-bought versions just can’t match. Once you try it fresh off the stove, you’ll understand why this one’s worth making every summer.
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Small plate (chilled, for the jam test)
- Ladle
- 4 clean glass jars with lids
- Potato masher (optional)
Ingredients
- 2 lbs ripe plums pitted and chopped (about 6–7 cups)
- 3 cups granulated sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup water
- 1 pinch salt
Instructions
Step 1: Prep Your Plums
- Wash your plums well, then slice them in half and pull out the pits. Chop the flesh into small chunks, skin and all. Don’t worry about being too precise here; it’ll all break down
Step 2: Start the Simmer
- Add your chopped plums and water to your big pot over medium heat. Let them soften for about 10 minutes, stirring now and then so nothing sticks to the bottom.
Step 3: Mash It Down
- Once the plums are soft, give them a rough mash right in the pot. You want some texture left, not a smooth puree, so don’t go overboard.
Step 4: Add Sugar and Lemon
- Stir in the sugar, lemon juice, lemon zest, and that little pinch of salt. Keep stirring until the sugar fully dissolves into the fruit.
Step 5: Boil It Up
- Turn the heat up to medium-high and bring everything to a rolling boil. Stir often here, this is the stage where it likes to bubble up fast.
Step 6: Test for Set
- After about 20-25 minutes, drop a small spoonful onto your chilled plate. Push it with your finger, if it wrinkles and holds its shape, it’s ready.
Step 7: Jar It Up
- Ladle the hot jam into your clean jars, leaving a little space at the top. Wipe the rims clean and seal the lids while everything’s still warm.
