Homemade Cherry Plum Jam | Cherry Plum Jam Recipe | Cherry Plum Jam | Best Recipe of Cherry Plum Jam | Italian Plum Jam Recipe | Homemade Plum Jam Recipe | Homemade Cherry Jam Recipe | Cherry Jam | Cherry Strawberry Jam | Strawberry Jam | Jam Recipe | How to Make Easy Jam Recipe | Homemade Jam | Homemade Cherry Plum Jam: Here is a complete recipe for homemade cherry plum jam, compiled from various sources:
Cherry plums are small, vibrant fruits that offer the perfect balance of tartness and sweetness—almost as if they couldn't decide whether to be a cherry or a plum, so they adopted the best qualities of both.
Ingredients
10 cups whole cherry plums
6 cups sugar
¼ cup fresh lemon juice
¼ cup water
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| Delicious Plum Cherry Jam Recipe at Home |
Instructions
Prepare the fruit. Select ripe, fresh cherry plums and wash them thoroughly. Remove the pits and stems, then roughly chop the fruit or cut it into smaller pieces. The smaller the pieces, the faster they will break down during cooking.
Sterilize your jars. Prepare a boiling-water canner (pot) that is tall enough to allow at least 2 inches of water to cover your jars, while also leaving enough headspace to prevent the water from overflowing when boiling vigorously. Fill the canner with the appropriate amount of water and set it to boil while you proceed with the next steps.
Cook the fruit. Place the washed and pitted cherry plums into a large, heavy-bottomed saucepan. Add the lemon juice; this helps balance the sweetness and enhances the fruit's natural pectin. Cook the cherry plums over medium heat, stirring occasionally, until they begin to soften and release their juices. This process typically takes about 10–15 minutes.
Strain (Optional). Turn off the heat. Place a sieve or strainer over a large bowl. Carefully pour the hot mixture through the sieve into the bowl, pressing down on the solids to extract the pulp and remove the skins and pits. Add Sugar and Boil. Gradually add the granulated sugar while stirring continuously to ensure it dissolves completely. Bring the mixture to a boil and let it simmer over low heat for approximately 20–25 minutes. Continue cooking the jam over high heat until it thickens. As the jam thickens, stir it frequently to prevent it from sticking to the bottom of the pot or burning.
Check for Setting. Place two or three small saucers in the refrigerator to chill. Using a spoon, drop a few beads of the jam mixture onto a chilled saucer and allow them to cool for a moment. Now, use your finger to gently push the jam across the saucer. When it reaches the proper setting point, the jam should wrinkle slightly and feel quite viscous.
Fill the Jars. Remove the pot from the heat. Ladle the hot jam into clean, warm jars, leaving ¼ inch of headspace at the top. Wipe the rims of the jars with a clean cloth and place a warm lid on top. Tighten the jar bands until they are finger-tight.
Process for Long-Term Sorage. Process the jars in a boiling-water canner (212°F / 100°C) for 15 minutes. Immediately remove the jars and place them upright on a clean towel or a wooden surface, away from drafts. Allow the jars to sit undisturbed for 12 hours.
Tips and Notes
No Need to Peel. You do not need to remove the peels. The peels contribute flavor, color, and natural pectin to the jam. They will soften and break down on their own during cooking.
Natural Pectin. Cherry plums are small, round fruits that resemble cherries in appearance but possess the distinct sweet-and-tart flavor of a plum. Naturally rich in pectin, cherry plums are ideal for making jam, as they require no additional setting agents.
Sugar Ratio: In a large, wide pot, combine the prepared cherry plums with sugar—using approximately ¾ cup of sugar for every cup of fruit—and adjust the amount to suit your personal taste.
Use Slightly Underripe Fruit: To maximize pectin content, use cherry plums that are slightly underripe; this helps the jam set properly.
Flavor Variations: Experiment with different flavor profiles by adding a cinnamon stick or a splash of brandy during the cooking process.
Cherry + Plum Pairing—A Tip: Exercise caution when using cherries to avoid the jam taking on a medicinal, "cough syrup-like" flavor. Pairing them with something tart—such as plums, or a squeeze of lemon juice added at the very end of cooking—helps to prevent this issue.
Serving Suggestions:
Spread it on toast, serve it alongside cheese, or use it as a glaze for meats and desserts.
Storage:
If properly canned and stored in a cool, dark place, your cherry plum jam will keep for up to a year. Once opened, it should be refrigerated and consumed within a few weeks.\
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