• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Somebody Feed Seb
  • Home
  • VEGANUARY
  • MAINS
    • MEAT & POULTRY
    • FISH & SEAFOOD
    • PASTA
    • RISOTTO
    • SALADS & BOWLS
    • SOUP
    • VEGETARIAN
    • VEGAN
    • BUDGET
  • SOURDOUGH
    • ACTIVE STARTER
    • DISCARD
  • DESSERTS & BAKES
    • CAKES & TORTES
    • TARTS & PIES
    • CHEESECAKE
    • COOKIES, BISCUITS, BARS
    • DESSERTS
    • SMALL BAKES
  • BREAKFAST
  • SIDE DISHES
menu icon
go to homepage
  • RECIPES
  • ABOUT ME
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT ME
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » PANTRY

    Easy Plum and Cinnamon Jam

    Published: July 20, 2022 · Updated: July 24, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Delicious spread for toast and teacakes, excellent served with pancakes or stirred into oat porridge, this cinnamon-scented Plum Jam is our all-time favourite! Quick and easy to make, it will keep for up to a year in a cool dark place, but we promise you, it’s not going to last that long! With only 4 ingredients, this Easy Plum and Cinnamon Jam is a great way to use the abundance of plums when they are in season!

    Take Me To:
    • Why Is This Recipe Special To Us?
    • How to Sterilise Jars?
    • What Plums To Use?
    • How to Make Our Cinnamon-Scented Plum Jam?
    • Other Jam Recipes to Try
    • Recipe Card

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    Why Is This Recipe Special To Us?

    When we moved into our house, here in North Wales, about 6 years ago, we had no idea what the three huge threes in the garden were. The first summer after moving in we had a pleasant surprise when plums started falling off of the trees. Not just plums! The most delicious plums we’ve ever tasted. And they were abundant almost every year we’ve lived here.

    Picking plums is quite an adventure though. They are tall trees we have here and as soon as the plums fall, they are attacked by ants, bees, slugs and our Golden Retriever… so if we have any chance of enjoying them ourselves, we need to pick them when just ripe, catching them just before they fall to the ground.

    Plums being washed.

    How to Sterilise Jars?

    Clean sterilized jars are crucial to the success and longevity of any jams and other preserves you make. Sterilizing is an important part of preserving to remove bacteria, yeasts or fungi, therefore your jams and preserved are protected and safe to eat for longer.

    To sterilise your jars, preheat the oven to 120°C Fan. Pour boiling water right up to the top into your clean jars and metal lids. Pour the water out and place the jars and lids apart in the preheated oven. Heat for 15 minutes. Switch off the oven and leave the jars to cool down before removing them from the oven.

    A jar being pulled out of te hot water with tongs.

    What Plums To Use?

    We love this jam with Victoria plums from our garden. They are full of flavour, have softer skins and have a relatively high pectin content, making the jam set quicker.

    However, if you have some greengages or damsons on hand, feel free to use them too. Both varieties go extremely well with cinnamon!

    Destoned and halved plums.

    How to Make Our Cinnamon-Scented Plum Jam?

    Put the prepared plums, 100ml of water, lemon juice, jam sugar, ground cinnamon and a cinnamon stick in a large pan and place it on low heat. Stirring occasionally, allow the sugar to dissolve slowly. It may take 10-15 minutes.

    Once the sugar has dissolved, increase the heat to medium and bring to a boil, stirring occasionally. Cook for 10 minutes skimming off any scum that forms on top.

    To test if your jam is ready, use a kitchen thermometer. It is done, when it reaches 105° C. Alternatively, spoon a little jam onto a freezer-cold saucer. If it wrinkles when pushed with a finger, it is ready. If not, cook for another couple of minutes and test again.

    Take the jam off heat, and remove the cinnamon stick. Ladle into sterilised jars, screw the lids on and leave to cool. Store in a cool dark place. Place in the fridge after opening.

    Plum and cinnamon jam in labelled jars on a wooden table.

    Other Jam Recipes to Try

    This Easy Plum and Cinnamon Jam is by far our favourite jam in the world. But if you’re looking for other jam recipes, have a look at some of our other ideas below:

    • Blueberry/ Bilberry Jam
    • Vanilla-Scented Rhubarb Jam

    You can find a lot more jam and chutney recipes, as well as other preserved fruit and veg ideas in our Pantry section.

    Recipe Card

    Plums with sugar and cinnamon in a large pan and a wooden spoon.

    Plum and Cinnamon Jam

    Delicious spread on toast, teacakes, served with pancakes or stirred in porridge, this cinnamon-scented Plum Jam is our all-time favourite! Quick and easy to make, this jam will keep for up to a year in a cool dark place, but we promise you, it's not going to last that long!
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Jam, Pantry Ingredients, Preserving
    Cuisine British
    Servings 5 -6 x 250ml jars
    Calories 1125 kcal

    Equipment

    • Sterilised Jars

    Ingredients
     
     

    • 1.3 kg plums (weight after destoning) washed, destoned and cut in half
    • 1.3 kg jam sugar with added pectin
    • 100 ml water
    • 1 tablespoon lemon juice
    • 2 teaspoon ground cinnamon
    • 1 cinnamon stick

    Instructions
     

    • Put the prepared plums, 100ml of water, jemon juice, jam sugar, ground cinnamon and a cinnamon stick in a large pan and place it on low heat. Stirring occasionally, allow the sugar to dissolve slowly. It may take 10-15 minutes.
    • Once the sugar has dissolved, increase the hea to medium and bring to a boil, stirring occasionally. Cook for 10 minutes skimming off any scum that forms on top.
    • To test if your jam is ready, use a kitchen thermometer. It is done, when it reaches 105° C. Alternatively, spoon a little jam onto a freezer-cold saucer. If it wrinkles when pushed with a finger, it is ready. If not, cook for another couple of minutes and test again.
    • Take the jam off heat, remove the cinnamon stick. Ladle into sterilised jars, screw the lids on and leave to cool. Store in a cool dark place. Place in the fridge after opening.

    Nutrition

    Calories: 1125kcalCarbohydrates: 279gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 418mgFiber: 4gSugar: 274gVitamin A: 902IUVitamin C: 26mgCalcium: 31mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More PANTRY

    • Basil and Walnut Pesto with Cheddar
    • Homemade Chinese BBQ Sauce Recipe (Char Siu Sauce)
    • Spicy Bell Pepper Chutney With Chilli
    • Tomato and Chilli Chutney with Ginger

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Ieva lookinf at Seb, both smiling.

    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

    More about me →

    Seasonal Recipes

    • Sourdough Hot Cross Buns
    • Torta Pasqualina: Italian Spinach Pie for Easter
    • Perfect Easter Roast: Apricot Stuffed Leg of Lamb
    • Slow Cooker Lamb Shoulder

    Trending Recipes

    • Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)
    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • Sticky Crispy Chicken Bao Buns
    • Homemade Chinese BBQ Sauce Recipe (Char Siu Sauce)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Somebody Feed Seb