Mary Berry Plum Jam Recipe is a timeless classic, balancing the perfect harmony of sweetness and tartness. This simple homemade jam captures the rich, juicy flavors of ripe plums, transforming them into a spreadable delight that pairs beautifully with toast, scones, or even as a filling for pastries. With just a few ingredients and minimal effort, you can create a jam that rivals any store-bought version in both taste and texture.

Inspired by Mary Berry’s traditional approach, this Recipe delivers a smooth yet slightly chunky consistency with deep fruit flavors. The best part? No pectin is needed—plums naturally contain enough to achieve a perfect set. Whether you’re an experienced jam maker or a beginner, this foolproof method ensures a beautifully glossy and flavorful jam every time.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: Makes about 4 jars
Difficulty Level: Easy
Dietary Suitability: Vegetarian, Gluten-Free, Dairy-Free

Ingredients You’ll Need

1.5 kg (3.3 lbs) ripe plums, pitted and halved
1.25 kg (2.75 lbs) granulated sugar
200 ml (3/4 cup) water
1 lemon, juiced

Substitutes and Optional Ingredients

Sugar: You can use cane sugar or light brown sugar for a deeper flavor.
Lemon Juice: Acts as a natural pectin booster. If unavailable, swap with lime juice.
Spices: A pinch of cinnamon or vanilla can enhance the jam’s flavor.

Equipment You’ll Need for Plum Jam

Large heavy-bottomed saucepan
Wooden spoon
Sterilized glass jars with lids
Candy thermometer (optional but helpful)
Ladle
Fine-mesh strainer (for a smoother texture, if desired)

How to Make Mary Berry Plum Jam Step-by-Step

Time needed: 55 minutes

Follow these simple steps to make a batch of delicious homemade plum jam.

Prepare the plums
Wash, halve, and remove the pits from the plums. Cut them into smaller chunks if preferred.
Cook the fruit
Place the plums, lemon juice, and water in a large saucepan over medium heat. Cook until the plums soften and release their juices, about 10-15 minutes.
Add the sugar
Stir in the sugar and let it dissolve completely. Keep stirring to prevent sticking.
Boil the mixture
Bring the jam to a rolling boil and cook for about 20-25 minutes, stirring occasionally. Skim off any foam that forms on the surface.
Check the setting point
To test if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s done. Alternatively, use a thermometer and ensure it reaches 220°F (105°C).
Jar the jam
Pour the hot jam into sterilized jars, leaving a little space at the top. Seal immediately and let cool completely before storing.

Step-Specific Tips or Notes

Prevent Overboiling: Stir often to avoid sticking or burning at the bottom.
Achieve a Smooth Texture: Blend the jam slightly before jarring for a smoother consistency.

Nutrition Facts & Dietary Info

Each jar (serving size: 1 tbsp) contains approximately:

Nutrient	Amount
Calories	50
Carbohydrates	13g
Sugar	12g
Fiber	0.5g
Fat	0g
Protein	0g

Allergens: None
Vegan-Friendly: Yes
Gluten-Free: Naturally

Why This Recipe Is a Must-Try

Simple and beginner-friendly. Even if you’ve never made jam before, this recipe is straightforward and easy to follow.
Naturally delicious. With no artificial additives, you get the pure, fresh taste of plums in every bite.
Perfect for multiple uses. Enjoy it on toast, as a cake filling, or even swirled into yogurt or oatmeal.

Pro Tips for Perfect Plum Jam

Choose ripe plums. Ripe plums have natural sweetness, reducing the need for extra sugar while enhancing the jam’s flavor.
Use lemon juice. It helps the jam set properly and balances out the sweetness.
Don’t rush the cooking process. Letting the jam cook down slowly ensures a smooth, rich consistency.

Fun Variations & Ingredient Swaps

Mixed Fruit Jam: Combine plums with peaches, nectarines, or berries for a unique twist.
Spiced Plum Jam: Add cinnamon, nutmeg, or star anise for a warm, spiced flavor.
Low-Sugar Version: Reduce the sugar slightly and use pectin to help it set properly.

Avoid These Common Mistakes

Skipping the setting test. If you don’t check the jam’s consistency, you might end up with a runny or overly thick jam.
Not sterilizing jars properly. Unsterilized jars can lead to spoiled jam or shorter shelf life.
Cooking on too high heat. Boiling too aggressively can cause the sugar to burn, altering the taste of your jam.

How to Store & Serve Plum Jam

Storing

Room Temperature: Sealed jars last up to 12 months in a cool, dark place.
Refrigeration: Once opened, store in the fridge and use within 3 weeks.
Freezing: Plum jam can be frozen for up to 6 months in airtight containers.

Serving

With Scones & Clotted Cream: A classic pairing for afternoon tea.
On Toast or Croissants: For a simple yet delicious breakfast.
As a Dessert Topping: Swirl into yogurt or drizzle over cheesecake.

Mary Berry Plum Jam FAQs

Can I use unripe plums for this jam?

Yes, but slightly underripe plums may need additional sugar to balance the tartness. If they are very hard, let them ripen for a day or two before using them to ensure a smoother jam.

How do I know if my jam is set properly?

Use the wrinkle test: place a small amount on a cold plate and push it with your finger. If it wrinkles, it’s ready. Alternatively, check with a thermometer—220°F (105°C) is the ideal setting point.

Can I reduce the sugar in this recipe?

Yes, but sugar helps with both sweetness and preservation. If reducing sugar, consider using a low-sugar pectin to help the jam set properly and extend its shelf life.

Conclusion

Making your own plum jam at home is incredibly rewarding and easier than you think. This Mary Berry Plum Jam recipe captures the pure essence of plums, turning them into a beautifully balanced spread with just the right sweetness and tartness. Whether you enjoy it on toast, with scones, or as a baking ingredient, this jam is a must-have in your kitchen. Try it once, and you’ll never go back to store-bought again!