Cinnamon-Scented Plum Jam Recipe

Introduction

Enjoy the cozy flavors of autumn with this cinnamon-scented plum jam. It combines ripe plums with warm spices for a sweet and aromatic spread perfect for toast, pastries, or gifts.

Ingredients

• 2kg plums, stoned and roughly chopped
• 2kg white granulated sugar
• 2 tsp ground cinnamon
• 1 tbsp lemon juice
• 3 cinnamon sticks (optional)
• Knob of butter

Instructions

1. Step 1: Sterilise your jars and any equipment you’ll be using. Place a couple of saucers in the freezer to test the jam’s setting later.
2. Step 2: Put the plums in a preserving pan with 200ml water. Simmer gently for about 10 minutes until the plums are tender but still hold their shape.
3. Step 3: Add the sugar, ground cinnamon, and lemon juice. Stir gently and allow the sugar to dissolve without boiling, which will take around 10 minutes.
4. Step 4: Increase the heat and bring the mixture to a full rolling boil. After about 5 minutes, test if the jam is ready by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip—if it wrinkles, it’s set. If not, boil for a few more minutes and test again.
5. Step 5: Remove the jam from heat. Add the cinnamon sticks if using and the knob of butter to reduce scum. Let the jam cool for 15 minutes to avoid fruit lumps sinking.
6. Step 6: Ladle the jam into hot sterilised jars, seal, and let cool completely before storing.

Tips & Variations

• Sterilise jars by washing in hot soapy water, rinsing, then drying in a low oven for 10 minutes. Also sterilise any utensils you plan to use.
• Make smaller batches of 2kg fruit rather than doubling to ensure even cooking and best flavor.
• If plums are very ripe, adding lemon juice helps improve the jam’s set. Omit lemon juice if plums are unripe.
• Cinnamon sticks add visual appeal and enhanced flavor if placed in jars after cooking.

Storage

Store the sealed jam in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within a few weeks. Reheat gently if desired but avoid boiling again to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the jam has set properly?

Test by placing a spoonful of jam on a cold saucer from the freezer. After a few seconds, push the jam with your fingertip. If it wrinkles and doesn’t flood back, it’s set. Alternatively, a sugar thermometer should read 105°C.

Can I make this jam with other fruits?

Yes, this method works well with other stone fruits like peaches or cherries. Adjust the cinnamon and lemon juice to taste depending on the fruit’s sweetness and acidity.

Cinnamon-Scented Plum Jam Recipe

---

★★★★★

4.6 from 50 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: Approximately 4 to 5 standard jam jars (around 2 to 2.5 liters) 1x

Pin Recipe

Print Recipe

Description

A fragrant and flavorful homemade cinnamon-scented plum jam made with ripe plums, cinnamon, and a touch of lemon juice. This jam offers a perfect balance of sweetness and spice, ideal for spreading on toast or adding to desserts. The recipe includes sterilization tips to ensure safe preserving and yields a smooth, richly flavored jam with subtle cinnamon notes.

---

Ingredients

Scale 1x2x3x

Fruit and Flavorings

• 2kg plums, stoned and roughly chopped
• 2 tsp ground cinnamon
• 1 tbsp lemon juice
• 3 cinnamon sticks (optional)
• Knob of butter

Sugar and Liquid

• 2kg white granulated sugar
• 200ml water

---

Instructions

1. Sterilise Jars and Equipment: Wash jars and lids in hot, soapy water, rinse well, then place them on a baking tray in a low oven for 10 minutes or until completely dry. Sterilise any funnels, ladles, or spoons you plan to use. If using rubber seals, remove and cover them in just-boiled water.
2. Prepare Frozen Saucers for Testing: Put a couple of saucers in the freezer to prepare for testing the jam’s set later on.
3. Cook Plums: Place the stones removed plums in a preserving pan with 200ml water. Bring to a simmer and cook for about 10 minutes until the plums are tender but not falling apart.
4. Dissolve Sugar and Flavorings: Add the 2kg sugar, 2 tsp ground cinnamon, and 1 tbsp lemon juice to the plums. Allow the sugar to dissolve slowly without boiling, which takes about 10 minutes.
5. Boil Jam: Increase the heat and bring the mixture to a full rolling boil. Boil for about 5 minutes, then spoon a little jam onto a cold saucer from the freezer. After a few seconds, push the jam with your fingertip—if it wrinkles, the jam is ready. If not, continue boiling and test again until reaching 105°C (221°F) or achieving the wrinkle test.
6. Finish Jam and Add Butter and Cinnamon Sticks: Remove the pan from heat. Stir in the knob of butter to disperse any scum and add the cinnamon sticks for visual appeal and extra flavor (if using).
7. Cool and Jar: Let the jam cool for 15 minutes to prevent fruit lumps from sinking to the bottom. Ladle the jam into hot sterilised jars, seal tightly, and leave to cool completely.
8. Storage: Store the sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated.

Notes

• Sterilising jars and equipment properly is crucial to ensure safe preservation and long shelf life.
• Using two batches rather than doubling the recipe is recommended to ensure proper cooking and better flavor development.
• Lemon juice increases acidity and helps the jam set, but can be omitted if plums are unripe.
• Testing jam readiness using the cold saucer wrinkle test or a sugar thermometer reading 105°C ensures perfect consistency.
• Addition of a knob of butter reduces scum formation on the jam surface during boiling.
• Cinnamon sticks are optional but add visual appeal and an extra cinnamon aroma in the jars.
• The jam keeps well for up to one year unopened in a cool, dark place and should be refrigerated once opened.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Jam and Preserves
• Method: Stovetop
• Cuisine: British

Keywords: plum jam, cinnamon jam, homemade jam, preserves, fruit jam, stovetop jam, easy jam recipe