Jamie Oliver’s Plum Jam is a simple yet flavorful homemade spread that captures the sweetness and tartness of fresh plums. With just a few ingredients and minimal effort, you can create a rich, fruity jam that pairs perfectly with toast, scones, or even as a glaze for meats.
Why This Recipe Is a Must-Try
- Uses fresh, natural ingredients: No preservatives, just real fruit and sugar.
- Easy to make: Requires only a few ingredients and simple steps.
- Versatile: Works as a spread, dessert topping, or meat glaze.
- Perfect for preserving: Enjoy plums all year round.
- Customizable: Adjust sugar and spices to your preference.
What Is Jamie Oliver’s Plum Jam?
Plum jam is a homemade fruit preserve made by simmering ripe plums with sugar and lemon juice until thickened. It’s a classic British-style jam with a balance of sweetness and tartness.
Jamie Oliver Plum Jam Ingredients
- 1 kg (2.2 lbs) ripe plums, pitted and chopped
- 750g (3 3/4 cups) granulated sugar
- 1 lemon, juiced
- 120ml (1/2 cup) water
- 1/2 teaspoon cinnamon (optional)

Step-by-Step Instructions to Prepare Jamie Oliver Plum Jam
Step 1: Prepare the Plums
- Wash, pit, and chop the plums into small pieces.
Step 2: Cook the Plums
- In a large pot, add the plums, lemon juice, and water.
- Cook over medium heat for 10 minutes, stirring occasionally, until the plums soften.
Step 3: Add the Sugar
- Stir in the sugar and continue cooking, stirring until fully dissolved.
Step 4: Simmer and Thicken
- Increase the heat to bring the mixture to a rolling boil.
- Let it simmer for about 25-30 minutes, stirring frequently.
- If using, add cinnamon for extra warmth and depth of flavor.
Step 5: Check for Doneness
- To test if the jam is ready, place a spoonful on a chilled plate. If it wrinkles when pushed with a finger, it’s done.
Step 6: Store the Jam
- Pour the jam into sterilized jars while hot.
- Seal the jars and let them cool at room temperature before storing in the fridge.

Other Jamie Oliver Recipes
What to Serve with Jamie Oliver Plum Jam
- Toast and scones: A classic breakfast or afternoon tea treat.
- Yogurt and oatmeal: Adds natural sweetness to healthy dishes.
- Cheese board: Pairs beautifully with soft and aged cheeses.
- Roast meats: Works as a glaze for pork or duck.
- Desserts: Great as a filling for cakes and pastries.

Expert Tips for Mastering Jamie Oliver Plum Jam
- Use ripe plums: Sweeter plums reduce the need for extra sugar.
- Don’t skip the lemon juice: It helps set the jam and balance flavors.
- Stir frequently: Prevents the jam from burning at the bottom.
- Adjust sugar levels: Reduce sugar for a less sweet jam, but note that it may affect shelf life.
- Sterilize jars properly: Ensures longer storage without spoilage.
Variations of Jamie Oliver Plum Jam
- Spiced plum jam: Add cloves, nutmeg, or star anise.
- Plum and vanilla jam: Stir in vanilla extract before jarring.
- Plum and ginger jam: Add fresh grated ginger for a zesty kick.
- Low-sugar version: Use honey or a sugar substitute.
- Chunky style: Leave some plum pieces for texture.
How to Store Leftovers Jamie Oliver Plum Jam?
- Refrigerate: Store in an airtight jar for up to 2 weeks.
- Freeze: Keeps well in freezer-safe containers for up to 6 months.
- Pantry storage: If canned properly, lasts up to a year in a cool, dark place.
How to Reheat Jamie Oliver Plum Jam?
- On the stove: Warm gently in a saucepan over low heat.
- In the microwave: Heat in short bursts, stirring in between.
Nutrition Value (Per Serving)
- Calories: 50
- Protein: 0.1g
- Carbohydrates: 13g
- Fat: 0g
- Fiber: 1g
FAQs
How do I know when the plum jam is ready?
To test if the jam is set, place a spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with a finger, it’s ready. If not, continue cooking for a few more minutes and test again.
Can I make plum jam without pectin?
Yes, plums naturally contain pectin, so additional pectin is not required. The combination of sugar and lemon juice helps the jam thicken and set properly.
How do I store homemade plum jam?
Store in sterilized jars in the refrigerator for up to 2 weeks. If properly canned, it can last up to a year in a cool, dark place.
Can I reduce the sugar in plum jam?
Yes, but reducing sugar may affect the texture and shelf life. If making a low-sugar version, consider using honey, maple syrup, or a sugar substitute.
Final Words
Jamie Oliver’s Plum Jam is a simple, homemade delight that captures the essence of fresh plums in a rich, flavorful spread. Whether spread on toast, mixed into yogurt, or used as a glaze, this easy jam recipe is a must-try for anyone who loves homemade preserves. Try it today and enjoy the taste of fresh plums year-round!
Print
Jamie Oliver Plum Jam Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Category: Sauce/Condiment
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s Plum Jam is a simple yet flavorful homemade spread that captures the sweetness and tartness of fresh plums. With just a few ingredients and minimal effort, you can create a rich, fruity jam that pairs perfectly with toast, scones, or even as a glaze for meats.
Ingredients
-
- 1 kg (2.2 lbs) ripe plums, pitted and chopped
-
- 750g (3 3/4 cups) granulated sugar
-
- 1 lemon, juiced
-
- 120ml (1/2 cup) water
-
- 1/2 teaspoon cinnamon (optional)
Instructions
Step 1: Prepare the Plums
-
- Wash, pit, and chop the plums into small pieces.
Step 2: Cook the Plums
-
- In a large pot, add the plums, lemon juice, and water.
-
- Cook over medium heat for 10 minutes, stirring occasionally, until the plums soften.
Step 3: Add the Sugar
-
- Stir in the sugar and continue cooking, stirring until fully dissolved.
Step 4: Simmer and Thicken
-
- Increase the heat to bring the mixture to a rolling boil.
-
- Let it simmer for about 25-30 minutes, stirring frequently.
-
- If using, add cinnamon for extra warmth and depth of flavor.
Step 5: Check for Doneness
-
- To test if the jam is ready, place a spoonful on a chilled plate. If it wrinkles when pushed with a finger, it’s done.
Step 6: Store the Jam
-
- Pour the jam into sterilized jars while hot.
-
- Seal the jars and let them cool at room temperature before storing in the fridge.