Photo: Kurt Stüber [1], CC BY-SA 3.0 · source

Jam · From Bladwijzer

Cherry plum jam

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1 hr
• From: Cherry plum

Ingredients

• 1 kg cherry plums
• 100 ml water
• 500 g sugar
• juice of ½ lemon

Method

1. Wash the cherry plums, remove the stalks and throw away any rotten or maggoty fruit.
2. Put them in a large pan with the water and simmer gently for 10–15 minutes, until they burst and are soft.
3. Pass the plums through a food mill or a coarse sieve: the stones and skins stay behind.
4. Weigh the purée (± 800 g), return it to the pan and add the sugar and lemon juice. Stir until the sugar has dissolved.
5. Boil hard for 20–30 minutes, stirring regularly, until the jam sets on the saucer test (a drop on a cold plate wrinkles when you push it).
6. Fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge.