Plum jam is a staple in Croatian households. Made during late summer/early autumn, it’s one of those classic preserves we basically can’t imagine the rest of the year without. My fondest memories involving kitchen are probably those of my grandma cooking plum jam in our cottage house.
You can make it by previously baking plums in your oven, or skip this step. However, this way of preserving plums results in a beautiful, flavorful jam.
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Plum Jam
- Total Time: 200 minutes
- Yield: Makes 6-8 half-pint jars 1x
- Diet: Omnivore
Description
Sweet and spiced plum jam, perfect for winter breakfasts or afternoon tea.
Homemade plum jam is a delicious way to preserve summers bounty.
Ingredients
- 3 lbs (1417 g) plums
- 1 lbs (454 g) sugar
- 0.4-0.6 cups (100-150 ml) dark rum
- 2 tsp cinnamon
Instructions
- Wash plums and remove pits.
- Combine plums, sugar, and cinnamon in a large oven and cook on low heat for 2-3 hours, stirring occasionally.
- About 30 minutes before the jam is finished cooking, add rum.
- Pour jam into sterilized glasses.
- Sterilize the glasses and lids by boiling them in water for 10 minutes.
- Let the glasses cool, then pour the hot jam into them.
Notes
- For a richer flavor, use a combination of dark and light brown sugar.
- If you don’t have rum, you can substitute an equal amount of apple cider or orange juice.
- Store the jam in a cool, dark place for up to a year; refrigerate after opening.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 20
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 25
- Fiber: 2
Frequently Asked Questions
Do I need to remove the plum pits before cooking the jam?
Yes. Halve the plums and remove the pits before cooking. You can leave the skins on since they break down during cooking and add color and pectin to the jam. 
How do I know when the plum jam has reached the right set?
Use the cold plate test: spoon a small amount onto a chilled plate and push it with your finger. If it wrinkles and holds its shape, it’s ready. Plums are naturally high in pectin, so most batches set without added pectin.
How long does homemade plum jam last?
Properly water-bath canned jars keep for up to a year in a cool, dark spot. Once opened, store in the fridge and use within 3 to 4 weeks.
Love it !! Make every year when the plums are ripe. Thank you!
Thank you Maya, glad you like it!!
Thanks for posting this, I grew up on plum dumplings and jam…….along with all the traditional Croatian food, as well as my own children
FInally have a chance to make the jam!
Zevlje!
Ana
Dear Kitty,
you can first bake the plums (pitted and cut in half) on a baking tray lined with parchment paper and then transfer them into a large pot and cook them on the stove to make the jam. Or you can skip the baking part and simply put the plums in a large pot (make sure it’s large) and cook them on the stove until they reduce to jam consistency.
Do you mean to bake the plums in the oven at a low temperature in a pan? If so, should it be covered? What temperature should the oven be set at?
Or do you mean to cook the plums on top of the stove in a dutch oven, setting the burner at a low temperature?