Plum jam infused with warm cinnamon and cloves is a delightful way to preserve the sweet-tart flavor of ripe plums. The spices add a cozy depth that complements the fruit’s natural brightness, making this jam perfect for spreading on toast, baking, or gifting. This recipe balances sweetness and spice, creating a richly flavored jam that captures the essence of autumn.
Ingredients
- 2 pounds ripe plums (about 6-8 medium), pitted and chopped
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cinnamon stick (about 3 inches)
- 4 whole cloves
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- Prepare the plums: Wash, pit, and chop the plums into small pieces, leaving the skins on for added pectin and color.
- Combine ingredients: In a large, heavy-bottomed pot, combine the chopped plums, granulated sugar, and lemon juice. Stir well to coat the fruit with sugar and help it release juices.
- Infuse spices: Tie the cinnamon stick and cloves in a small piece of cheesecloth or place them in a spice infuser, then add to the pot. This makes it easier to remove them later.
- Cook the jam: Place the pot over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to simmer, about 10 minutes.
- Simmer and thicken: Reduce heat to medium-low and let the jam simmer gently, stirring frequently to prevent sticking. Skim off any foam that forms on the surface. Add butter if desired to reduce foaming. Continue cooking for 25-35 minutes, or until the jam thickens and reaches around 220°F (104°C) on a candy thermometer.
- Test for doneness: To check if the jam is set, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles when pushed with your finger, it’s ready. If not, cook a few minutes longer and test again.
- Remove spices and jar: Discard the cinnamon stick and cloves. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Seal and cool: Wipe jar rims clean, seal with lids, and let cool at room temperature. You should hear the jars “pop” as they seal, usually within a few hours.
- Store or process: For longer shelf life, process jars in a boiling water bath for 10 minutes. Otherwise, store sealed jars in the refrigerator and use within 3 weeks.
Tips
- Plum selection: Use ripe but firm plums for the best balance of sweetness and acidity. Overripe plums can make the jam too watery.
- Spice alternatives: If you prefer, ground cinnamon and cloves can be used, but add them in small amounts (1/4 teaspoon each) near the end of cooking to avoid bitterness.
- Reducing foam: Adding a small amount of butter helps to minimize foam formation, which can interfere with proper sealing.
- Common mistake: Avoid rushing the cooking process; insufficient boiling time can lead to runny jam that won’t set properly.
Serving Suggestions
This plum jam with cinnamon and cloves is perfect on warm buttered toast or fresh biscuits for breakfast. It also makes a wonderful filling for thumbprint cookies or swirl it into yogurt or oatmeal for added flavor. For a savory twist, serve it alongside cheese boards—especially with sharp cheddar or creamy goat cheese. You can even use it as a glaze for roasted meats like pork or chicken to add a sweet-spicy note.
Variations
If you want to experiment, try adding a splash of vanilla extract or a teaspoon of fresh grated ginger for a different spice profile. You can swap out cloves for star anise or cardamom pods for a more exotic flavor. For a lower-sugar option, reduce the sugar by up to 25%, but note this may affect preservation and jam set. Alternatively, combine plums with other stone fruits like peaches or apricots for a mixed-fruit spiced jam.
Storage and Reheating
Properly canned plum jam can be stored unopened in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within 3 weeks for best quality. If refrigerated jam becomes too firm, warm it gently in a microwave or over low heat on the stove, stirring occasionally until spreadable. Never reheat jam more than once to avoid compromising texture and safety.
Frequently Asked Questions
Can I use frozen plums to make this jam?
The answer is yes, but thaw and drain excess liquid first. Frozen plums may release more water, so you might need to cook the jam longer to reach the proper set.
Do I have to use a water bath canner?
Since plum jam is high in acid (thanks to lemon juice), water bath canning is safe and recommended for shelf-stable storage. Always follow USDA guidelines for canning times and sterilization.
How do I know when the jam is fully set?
Besides the temperature method, the cold plate test is reliable. If the jam wrinkles when pushed with your finger after cooling, it’s ready. If it’s still runny, continue cooking and test again every 5 minutes.
What if I don’t want whole spices in my jam?
Using a spice infuser or cheesecloth bundle lets you easily remove the cinnamon and cloves before bottling, preventing any strong bites or gritty texture in the finished jam.
Can I reduce the sugar to make a healthier jam?
Reducing sugar is possible but affects both preservation and texture. If you cut sugar, consider adding commercial pectin designed for low-sugar jams and refrigerate the jam rather than shelf-storing it.
Why does my jam sometimes crystallize?
Crystallization can occur if the sugar isn’t fully dissolved or if the jam cools too slowly. Stir thoroughly during cooking and pour the hot jam into sterilized jars quickly to reduce this risk.
With these steps and tips, you can confidently make a delicious, warmly spiced plum jam that captures the best flavors of the season and enhances your breakfasts and desserts throughout the year.
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