Mary Berry Plum Jam Recipe

The Mary Berry Plum Jam Recipe is a wonderfully fruity preserve with a rich, sweet flavour balanced by the natural sharpness of ripe plums. It’s the sort of homemade jam that feels perfect for breakfast tables, afternoon teas or gifting in little jars.

A good plum jam should have a glossy, jewel-like colour with soft pieces of fruit suspended in a smooth, thick syrup. The sweetness should enhance the plums without overpowering them, while the gentle tartness keeps the flavour fresh, vibrant and beautifully balanced.

Ingredients

For the Plum Jam

• 1.5kg ripe plums, halved and stones removed
• 1.5kg granulated sugar
• 100ml water
• 1 lemon, juiced

How to Make Mary Berry Plum Jam Recipe

Prepare the Plums

Wash the plums thoroughly, halve them and remove the stones.

Cook the Fruit

Place the plums in a large saucepan with the water and lemon juice. Bring to a gentle simmer and cook for about 20 minutes until softened.

Add the Sugar

Stir in the granulated sugar until fully dissolved.

Boil the Jam

Increase the heat and boil rapidly for 10–15 minutes, stirring frequently until the jam reaches setting point.

Test the Setting Point

Spoon a little jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Skim the Foam

Remove the saucepan from the heat and skim off any foam from the surface.

Jar the Jam

Carefully ladle the hot jam into sterilised jars and seal immediately with lids.

Cool and Store

Leave the jars to cool completely before storing in a cool, dark place.

Recipe Tips

• Use ripe plums for the best flavour and natural sweetness — underripe plums can result in a tart jam.
• Add lemon juice to help the jam set — it enhances the natural pectin in the fruit.
• Stir the sugar until completely dissolved before boiling — undissolved sugar can cause crystallisation.
• Boil the jam rapidly to reach setting point — a slow boil may not achieve the desired thickness.
• Test for setting point using a cold plate — this ensures the jam will set properly when cooled.
• Skim off any foam for a clear, glossy finish — foam can make the jam cloudy.

Healthy Alternatives / Variations

• Add a cinnamon stick during cooking for a spiced plum jam.
• Stir in a splash of vanilla extract for a hint of vanilla flavour.
• Mix in some chopped ginger for a ginger-plum jam.
• Add a handful of raspberries for a mixed fruit jam.
• Include a pinch of ground cloves for a warm, spiced note.

Ingredient Substitutions

• Use brown sugar instead of granulated sugar for a deeper flavour.
• Replace lemon juice with lime juice for a different citrus note.
• Substitute half the plums with apricots for a plum-apricot jam.
• Use honey instead of sugar for a more natural sweetener.

How to Serve

Serve this delightful plum jam on freshly baked scones or spread it over warm toast for a comforting breakfast. It’s also wonderful as a filling for cakes or a topping for yogurt.

Pairing Ideas

Pair this plum jam with a creamy brie or a sharp cheddar for a delicious cheese board. It also complements breakfast dishes like pancakes or porridge beautifully.

How to Store Leftovers

Fridge

Store opened jars in the fridge and consume within a month for the best flavour.

Freezer

You can freeze the jam in airtight containers for up to 6 months. Thaw in the fridge before use.

Reheating

Not applicable for jam.

Nutrition (per serving, approx.)

• Calories: 50 kcal
• Carbohydrates: 13g
• Protein: 0g
• Fat: 0g

FAQs

Can I use less sugar in the jam?

Reducing sugar may affect the jam’s setting and preservation. It’s best to follow the recipe for the correct consistency and shelf life.

How do I know if my jam has set?

Test the jam by placing a small amount on a cold plate. If it wrinkles when pushed with a finger, it has set.

Why is my jam not setting?

If the jam isn’t setting, it may need more boiling time. Ensure you reach the setting point and test using the cold plate method.

Can I add spices to the jam?

Yes, you can add spices like cinnamon or ginger for additional flavour. Add them during the cooking process for the best infusion.

Mary Berry Plum Jam Recipe

Recipe by Eleanor HayesCourse: BreakfastCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Plum Jam Recipe is a simple and delicious way to preserve fresh plums. Enjoy this vibrant jam on toast or scones.

Ingredients

• 1.5kg ripe plums, halved and stones removed

• 1.5kg granulated sugar

• 100ml water

• 1 lemon, juiced

Directions

• Start by washing the plums thoroughly under cold water.
• Place the halved plums into a large saucepan along with 100ml of water and lemon juice.
• Set the saucepan over a medium heat and bring the mixture to a gentle simmer for about 20 minutes.
• Add the granulated sugar to the saucepan, stirring until it has completely dissolved.
• Increase the heat and bring the mixture to a rolling boil for about 10-15 minutes.
• Test for setting point by placing a small amount on a cold plate and checking for wrinkles.
• Remove the jam from the heat and skim off any foam from the surface.
• Carefully ladle the hot jam into sterilised jars and seal immediately.

Notes

• Use ripe plums for the best flavour and natural sweetness — underripe plums can result in a tart jam.
• Add lemon juice to help the jam set — it enhances the natural pectin in the fruit.
• Stir the sugar until completely dissolved before boiling — undissolved sugar can cause crystallisation.
• Boil the jam rapidly to reach setting point — a slow boil may not achieve the desired thickness.
• Test for setting point using a cold plate — this ensures the jam will set properly when cooled.
• Skim off any foam for a clear, glossy finish — foam can make the jam cloudy.