There are a few things I love teaching that always surprise people, and jam is one of them.
Not because it’s difficult (it’s not) — but because most people assume it is. An assumption that it requires special equipment, perfect ratios, or a level of precision that feels just out of reach.
And then we make it together, and it all feels so much simpler.
It becomes less about rules and more about understanding. Fruit, sugar, a little acidity, heat, and time. Once you see how those elements work together, it opens up a whole new way of cooking.
I think I’ve always been drawn to that style of cooking. The playful and experimental kind.
My GrandDad was a pickling champion (true story). Their home always smelled like vinegar & I loved it. Jars lined up, everything labelled with torn masking tape, nothing wasted. He was rather amazing, and I didn’t think much of it at the time, but I can see now how much his way of cooking & experimenting with what could be pickled and preserved has stayed with me. It’s in my blood.
This particular plum jam – It’s not overly sweet, and it’s not trying to be anything fancy. Plums, a little clove for warmth, and vanilla bean to round it out. It’s simple, but it has depth — and it’s hopefully a jar you’ll find yourself reaching for more often than you expect.
Plums are in Season right now so I wanted to share how to make the best plum jam here with you. It is a great jam to play with.
One step I often encourage first — especially in class — is leaving the fruit overnight with the sugar and lemon.
It’s easy to skip, I understand that. Your jam will still be a success if you skip it but if you can prepare in advance, it’s worth it.
Why this step? By morning, the fruit will have softened and released its juices, and everything starts to look glossy and slightly syrupy. That’s the sugar gently drawing out moisture and beginning the process for you. When you cook it the next day, it comes together more evenly, the flavour feels more rounded, and the texture is noticeably better.
This is something I tend to do with firmer fruits like plums, apricots or peaches.
If you’re using softer fruits like raspberries or strawberries, you can absolutely skip this step and go straight to cooking. They break down quickly on their own and don’t need the extra time.
The part that tends to make people hesitate is knowing when the jam is ready.
I see it all the time.
There’s this idea that you can get it wrong — that it might not set, or that it will somehow fail. But in reality, it’s far more forgiving than that.
You’re simply watching for a change.
The bubbles slow down, the mixture thickens, and the fruit becomes glossy. If you run a spoon through it, it holds a little more. And if you use the cold plate trick (which I still do) you’ll see it wrinkle slightly when it’s ready.
That’s it.
And if it’s a little soft, that’s not a failure. A softer jam is beautiful in its own way — easier to spoon, perfect with yoghurt, or over something warm.
With Easter just around the corner, this Plum Jam is a lovely one to have on hand.
Spooned onto warm hot cross buns, served alongside Plum Cake, folded through yoghurt, or served alongside something savoury where you want a little sweetness to balance things out.
It’s also one of those recipes that doesn’t really stay a single recipe.
Once you’ve made it once, you’ll start adjusting without thinking — different fruit, a little more or less sugar, another / different spice. That’s when this jam becomes yours.
And I think that’s the real joy of preserving and demystifying how to make Plum jam or any jam for that matter.
Not just the jar at the end, but the wonderful confidence that comes from really understanding why and what you’re doing.
With love,
Nellie
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