Small batch plum quick jam

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

5 from 7 reviews

No fuss quick jam that tastes like plum heaven! Recipe makes about 700ml / 24 fl oz / 3 cups plum jam.


  • 560g (1.2 pounds) plums, stoned and roughly chopped
  • 60ml (1/4 cup) water
  • 400g (2 cups) granulated sugar
  • 3 teaspoons lemon juice


  1. Put plums and water in saucepan and cook on medium heat for about 10 minutes, until plums are tender and their color has changed from blue-purple to a deeper red. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
  2. Increase the heat to medium-high, bring mixture to a boil and add the lemon. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato/fruit masher.
  3. Keep cooking until the jam coats the back of your spoon. It’ll still be runny, but will thicken some more once it cools.
  4. Remove jam from heat and pour into clean jars. Cover with lid and let cool completely before transferring to the refrigerator. Store for up to 3 weeks.


Know that this type of quick jam won’t be as thick and hard as a classic jam would be. If you want it super thick and jellied, you can add pectin as you make it or even just some cornstarch. Personally, I prefer it a bit more smooth, as it mixes great into yogurt or porridge. I use Weck jars to store this jam, but you can use any canning jaravailable to you. Or even a simple glass storage container.