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!
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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.
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.
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!
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.
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:
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
Plum and Cinnamon Jam
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
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