How to Make Plum Jam (with Clove & Vanilla) + My Tips for Getting It Right

A simple plum jam gently spiced with clove and vanilla. Lower in sugar, beautifully balanced, and easy to adapt once you understand the method.

Makes 3-4 x 270 ml jars

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Course: Side Dish

Cuisine: modern australian, Modern Australian / Preserving, Preserving

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 25

Servings: jars

Calories: 346kcal

Author: Nellie Kerrison | Relish Mama

Cost: $10

Equipment

Large saucepan or wide-based pot
Wooden spoon or heatproof spatula
Small plate (for testing set)
2–3 glass jars with lids (sterilised)
Knife and chopping board
Citrus juicer (optional)
Sugar thermometer (optional)

Ingredients

800 g ripe plums stones removed and cut into pieces
250 g white sugar
1 lemon juiced
3 cloves
1 teaspoon vanilla bean paste or seeds from ½ vanilla bean

Instructions

Place the plums, sugar, lemon juice, cloves and vanilla into a bowl or directly into your saucepan. Mix gently to combine, then cover and refrigerate overnight if time allows. This helps draw out the juices and gives a better texture and flavour.
The next day, place a small plate into the freezer.
Bring the fruit mixture to the boil over a medium–high heat, stirring occasionally so it doesn’t catch. Once boiling, cook for 20–30 minutes, stirring every now and then.
After about 5 minutes of cooking, remove the cloves if you prefer a more subtle spice, or leave them in longer for a stronger flavour.
Continue cooking until the jam thickens and becomes glossy. If using a thermometer, aim for 104–105°C.
To test without a thermometer, spoon a little jam onto the chilled plate, wait a moment, then gently push it with your finger. If it wrinkles slightly and holds its shape, it’s ready. If still runny, cook for a few more minutes and test again.
Once ready, remove from the heat and allow to sit for a couple of minutes.
Pour into warm, sterilised jars, seal and allow to cool completely.

Notes

This is a lower sugar jam, so it won’t keep as long as traditional jams, but will store well for months unopened. Once opened, keep refrigerated.

The overnight resting step is recommended for firmer fruits like plums, peaches or apricots. For softer fruits such as raspberries or strawberries, you can skip this step and cook immediately.

If your jam sets a little softer, it’s still perfect for spooning over yoghurt, porridge or warm baked goods.

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