The Delia Smith Plum Jam Recipe is a classic, traditional way to preserve ripe plums, resulting in a rich, glossy jam with a perfect balance of sweetness and gentle sharpness. It’s the sort of simple, rewarding recipe that turns seasonal fruit into something you can enjoy for weeks to come.

A good plum jam should be smooth and well set, with a deep fruity flavour and a natural shine. The texture should be soft yet spreadable, making it ideal for toast, scones or baking, while the flavour remains bright and full without being overly sweet.

Ingredients

For the Jam

1.5kg ripe plums
1.25kg granulated sugar
150ml water
1 lemon, juiced

How to Make Delia Smith Plum Jam Recipe

Prepare the Plums

Wash the plums, then halve and remove the stones.

Cook the Fruit

Place the plums in a large pan with the water and bring to a gentle simmer. Cook until softened and the skins begin to break down.

Add Sugar and Boil

Stir in the sugar and lemon juice until dissolved, then bring to a rolling boil. Boil for 10–15 minutes, stirring regularly to prevent sticking.

Test for Setting

Check the setting point by placing a small amount on a chilled plate. If it wrinkles when pushed, it is ready.

Finish and Jar

Remove from the heat and skim off any foam. Pour into sterilised jars, seal and leave to cool completely.

Recipe Tips

Use ripe but firm plums — they provide the best balance of sweetness and tartness and help the jam set well.
Sterilise jars properly — this prevents contamination and extends the shelf life of your jam.
Test the setting point on a chilled plate — this ensures your jam will set properly and not be too runny.
Stir frequently while boiling — this prevents the jam from sticking to the bottom of the pan and burning.
Use a large pan — the jam will bubble up as it boils, so a large pan helps prevent overflow.
Add lemon juice — it helps activate the natural pectin in plums, aiding the setting process.

Healthy Alternatives / Variations

Add a cinnamon stick while cooking for a spiced plum jam.
Mix in a handful of raspberries for a berry twist.
Include a splash of brandy for a boozy version.
Add a teaspoon of vanilla extract for a subtle vanilla flavour.
Stir in some chopped fresh ginger for a zesty kick.

Ingredient Substitutions

Use brown sugar instead of granulated for a deeper flavour.
Replace lemon juice with lime juice for a different citrus note.
Use honey instead of sugar for a natural sweetener.
Try using apricots instead of plums for a different fruit base.

How to Serve

Serve this delicious plum jam on freshly baked scones or spread over your morning toast for a delightful breakfast treat. It also pairs wonderfully with cheese boards, adding a sweet contrast to savoury cheeses.

Pairing Ideas

Pair your plum jam with a soft Brie or a sharp Cheddar for a lovely contrast of flavours. It also complements a cup of Earl Grey tea beautifully, enhancing the fruity notes of the jam.

How to Store Leftovers

Fridge

Store opened jars in the fridge and consume within a month to maintain freshness.

Freezer

Jam can be frozen in airtight containers for up to 6 months. Thaw in the fridge before use.

Reheating

Not applicable — jam is best served at room temperature.

Nutrition (per serving, approx.)

Calories: 45 kcal
Carbohydrates: 12g
Protein: 0g
Fat: 0g

FAQs

Can I use frozen plums for this recipe?

Yes, you can use frozen plums. Just make sure they are fully thawed and drained of excess water before using them in the recipe.

How do I know if my jam has set properly?

Perform the wrinkle test by placing a small amount of jam on a chilled plate. If it wrinkles when pushed, the jam has set properly.

Why is my jam not setting?

If your jam isn’t setting, it might need more boiling time. Ensure you reach a rolling boil and test again using the chilled plate method.

Can I reduce the sugar in the recipe?

Reducing sugar can affect the setting process since sugar helps preserve and set the jam. If you prefer less sugar, use a low-sugar pectin.

Delia Smith Plum Jam Recipe

Recipe by Margaret CollinsCourse: BreakfastCuisine: BritishDifficulty: Beginner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

The Delia Smith Plum Jam Recipe is a simple and delicious way to preserve the sweet and tangy flavour of plums. Perfect for spreading on toast or scones.

Ingredients

1.5kg ripe plums
1.25kg granulated sugar
150ml water
1 lemon, juiced

Directions

Wash and halve 1.5kg plums, removing stones.
Simmer plums with 150ml water until soft.
Add 1.25kg sugar and juice of 1 lemon, stirring until dissolved.
Boil rapidly for 10-15 minutes, stirring frequently.
Test setting point by placing a small amount on a chilled plate.
Skim off foam from the surface with a slotted spoon.
Sterilise jars and pour in hot jam, sealing with lids.
Cool jars completely before storing.

Notes

Use ripe but firm plums — they provide the best balance of sweetness and tartness and help the jam set well.
Sterilise jars properly — this prevents contamination and extends the shelf life of your jam.
Test the setting point on a chilled plate — this ensures your jam will set properly and not be too runny.
Stir frequently while boiling — this prevents the jam from sticking to the bottom of the pan and burning.
Use a large pan — the jam will bubble up as it boils, so a large pan helps prevent overflow.
Add lemon juice — it helps activate the natural pectin in plums, aiding the setting process.