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A heavenly fruity taste and a fine aroma are combined in this plum jam with cinnamon. It tastes delicious on freshly baked croissants, white bread and baton and is ideal for refining desserts and filling pastries. You can make it at home with just four ingredients and no added pectin. You can find a detailed plum jam recipe with the exact quantities and step-by-step instructions below.
Plum jam with cinnamon
I have refined my plum jam with cinnamon, just like the mandarin jam. This gives it a spicy sweet note and a unique aroma. The spice also perfectly complements the taste of the plums.
I have used ground cinnamon in the recipe. Instead, you can use a cinnamon stick, as you did for the quince and apple jam, and cook it directly with the fruit pieces from the start. Remove it before pureeing.
No preserving sugar and no pectin
As plums are rich in pectin, which naturally thickens the jam, I have not used any additional gelling agent in the recipe, just like in the apple jam, lemon marmalade and quince jam recipe. However, you will need to boil the jam down a little longer.
Optionally, you can replace the regular sugar in my recipe with the same amount of preserving sugar 3:1. The plum jam will then be cooked down within a few minutes. Apple pectin and agar are also suitable for thickening.
Make a gelling test
To make sure that your plum jam has reached the right consistency when cooking, you should do a gelling test. This is because it will only set once it has cooled.
To do this, pour a small amount of the hot jam onto a cold plate and leave it to rest briefly. Then drag your finger through the center. If the trace remains and the plum jam does not run, it is ready.
More ideas for refining
The plum jam can be refined in many different ways, just like the apricot jam. Add different flavors to complement the classic taste of the fruit and give the jam a special touch.
For example, you can add vanilla, tonka bean, dried lavender flowers, star anise, cardamom or cloves. Fresh ginger and orange zest go very well with it. The plum jam also tastes delicious with a dash of wine, amaretto or rum.
This plum jam is
- fruity,
- spicy sweet,
- fine,
- heavenly delicious,
- with cinnamon,
- without pectin,
- aromatic,
- colorful,
- late summery,
- vegan,
- with three times as much fruit as sugar,
- easy and quick to make with 4 ingredients,
- ideal on bread, for pastries and desserts,
- perfect as a gift, in addition to the mango jam.
How to make no pectin plum jam: tips and tricks
- Use ripe, sweet plums for the recipe.
- Instead of ground cinnamon, you can use a cinnamon stick, cook it together with the fruit pieces and then remove it before pureeing.
- Optionally, you can omit the cinnamon or adjust the amount as required.
- You can refine the plum jam with vanilla, lavender, star anise, ginger or rum. There are more ideas above in the article.
- To ensure that your jam has reached the right consistency, carry out a gelling test. You can find out how to do this in this article.
- As plums are rich in pectin, you don’t need any additional gelling agent if you boil the jam down properly.
- Store the homemade jam in sealed glass jars in a cool, dark place. Once opened, you should store it in the fridge.
Have you made your own plum jam using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.
Try out these other jam recipes:
- Sour cherry jam recipe: with 3 ingredients
- Best orange marmalade – the fruitiest recipe
- Raspberry jam recipe – the fruity classic
Plum jam with cinnamon
Equipment
- sterilized preserving glass jars
- Hand blender
Ingredients
- 1 kg pitted prune plums
- 2 tbsp lemon juice
- 330 g sugar
- 1 tsp cinnamon
Instructions
- Cut plums into small pieces and put them in a saucepan.
- Add lemon juice and sugar and mix.
- Slowly heat the plum mixture while stirring until the sugar dissolves and some juice comes out of the fruit.
- Now bring the plum mixture to the boil and cook over a medium heat, stirring regularly, for approx. 20 minutes until the desired consistency is reached (do a gelling test!).
- Remove the saucepan from the heat and puree the mixture with a hand blender until smooth.
- Add cinnamon and bring to the boil while stirring.
- Fill the hot plum jam immediately into sterilized preserving glass jars, seal them and leave them to cool.
Notes
- Use ripe, sweet plums for the recipe.
- Instead of ground cinnamon, you can use a cinnamon stick, cook it together with the fruit pieces and then remove it before pureeing.
- Optionally, you can omit the cinnamon or adjust the amount as required.
- You can refine the plum jam with vanilla, lavender, star anise, ginger or rum. There are more ideas above in the article.
- To ensure that your jam has reached the right consistency, carry out a gelling test. You can find out how to do this in this article.
- As plums are rich in pectin, you don't need any additional gelling agent if you boil the jam down properly.
- Store the homemade jam in sealed glass jars in a cool, dark place. Once opened, you should store it in the fridge.
- Take note of the detailed tips and tricks for making your own plum jam at the top of the article.
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