Plum orange jam is a delightful blend of sweet, tart plums and bright, fragrant oranges that creates a beautifully balanced preserve. The natural pectin in plums helps the jam set perfectly, while the citrus adds a fresh, zesty kick, making it a versatile spread for breakfast or baking.
Ingredients
- 2 pounds ripe plums (about 8-10 medium), pitted and chopped
- 2 large oranges (preferably organic), zested and juiced
- 3 cups granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice (optional, for extra acidity and preservation)
- 1 teaspoon vanilla extract (optional, for depth of flavor)
Instructions
- Prepare the fruit: Wash the plums thoroughly. Pit and chop them into small pieces, leaving the skin on for color and pectin. Zest the oranges carefully, avoiding the bitter white pith, then juice them. Set both aside.
- Combine fruit and sugar: In a large, heavy-bottomed saucepan, mix the chopped plums, orange zest, orange juice, and water. Stir in the sugar evenly. Let the mixture macerate for 30 minutes to an hour at room temperature, which helps the sugar dissolve and draws out the juices.
- Cook the jam: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce heat to medium-low and simmer gently. Skim off any foam that forms on the surface to keep the jam clear.
- Add lemon juice and simmer: After about 10 minutes of simmering, add the lemon juice to help the jam set and enhance flavor. Continue cooking for another 15-20 minutes, stirring regularly, until the mixture thickens and reaches jam consistency.
- Test for doneness: To check if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with a finger, it’s done. If not, cook for a few more minutes and test again.
- Finish and jar: Remove the pan from heat and stir in vanilla extract if using. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes to ensure preservation.
- Cool and store: Let the jars cool completely at room temperature. Check seals after 24 hours; lids should be concave and not pop when pressed. Store sealed jars in a cool, dark place. Refrigerate after opening.
Tips
- Fruit selection: Use ripe but firm plums for the best balance of sweetness and pectin. Overripe fruit can make the jam too runny.
- Substitutions: If you don’t have oranges, blood oranges or tangerines work well and add unique flavor notes. Substitute lemon juice with lime juice if preferred.
- Preventing crystallization: Stir the jam frequently during cooking and avoid adding extra sugar beyond the recipe to prevent grainy texture.
- Storage tips: Properly canned jam can last up to 1 year unopened. Once opened, keep refrigerated and consume within 3-4 weeks for best quality.
Serving Suggestions
Plum orange jam is incredibly versatile. Spread it on warm toast or freshly baked scones for a bright start to your day. Use it as a filling for cakes, cookies, or thumbprint pastries to add a burst of citrusy sweetness. It also pairs wonderfully with creamy cheeses like brie or goat cheese on a charcuterie board. For a creative twist, swirl it into yogurt or oatmeal for natural sweetness and flavor.
Variations
You can customize this jam recipe in several ways. Add a cinnamon stick or a few cloves during cooking for a warm, spiced flavor, removing the spices before jarring. For a boozy twist, stir in a tablespoon of Grand Marnier or brandy after cooking. To make a lower-sugar version, reduce sugar by up to 25% but note it may affect the set and shelf life. Alternatively, substitute part of the sugar with honey or maple syrup for different sweetness profiles.
Storage and Reheating
Properly sealed and stored in a cool, dark pantry, plum orange jam will keep for up to 12 months. After opening, refrigerate and consume within 3 to 4 weeks to ensure freshness and prevent spoilage. If the jam thickens too much in the fridge, gently warm it in a saucepan over low heat or microwave in short bursts, stirring frequently, until it reaches a spreadable consistency. Avoid overheating, as this can alter the flavor and texture.
Frequently Asked Questions
Can I use frozen plums for this jam?
Yes, frozen plums can be used if fresh ones aren’t available, but thaw and drain excess water before cooking. This helps maintain the right consistency and prevents the jam from becoming too watery.
How do I know when the jam has set properly?
The most reliable method is the cold plate test: place a small amount of hot jam on a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles and doesn’t run, your jam is set. Alternatively, use a candy thermometer; jam sets between 220°F and 222°F (104°C to 106°C).
Is it necessary to use a water bath canner?
Yes, because plum orange jam is a high-acid preserve (due to the citrus and natural fruit acids), water bath canning is appropriate and safe for shelf stability. This method kills surface bacteria and creates a vacuum seal to prevent spoilage.
Can I make this jam without added sugar?
Making jam without sugar is possible but challenging because sugar helps with preservation, texture, and flavor balance. If you want a no-sugar jam, consider using a commercial pectin designed for low-sugar recipes and store it in the fridge for short-term use rather than canning.
What’s the best way to sterilize jars?
Wash jars and lids in hot soapy water and rinse well. Boil jars in a large pot of water for 10 minutes or run them through a hot dishwasher cycle. Keep jars hot until filling to avoid temperature shock and ensure proper sealing.
Can I add other fruits or spices?
Absolutely! Plums pair well with berries like raspberries or blackberries for added complexity. Spices such as ginger, star anise, or cardamom can add unique warmth. Add these early in the cooking process and strain out before jarring if you prefer a smooth jam.
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