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Plum Jam Recipe

Plum-lavender jam with a floral, honey-like note and deep burgundy fruit is cooked in a heavy pot until thick and spoonable. Resting the fruit with sugar helps the jam set faster, then lavender is added in a bundle for a perfume-like flavor.
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Prep Time 50 minutes
Rest 30 minutes
Total Time 1 hour 20 minutes
Course: Side Dish
Cuisine: French
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Plum-lavender jam
  • 4 cup fresh plums, pitted and chopped Use ripe, fragrant plums for best flavor.
  • 2.5 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp cinnamon
  • 1 tbsp fresh lavender buds (or dried) Fresh: ~1 tbsp buds; dried: ~1 tsp. Use sparingly to avoid soapy bitterness.
  • 0.06 salt A pinch sharpens the fruit.

Equipment

  • 1 Dutch oven

Method
 

Rest the plum mixture
  1. Combine the fresh plums, granulated sugar, lemon juice, and lemon zest in a heavy pot, then rest for 30 min so the sugar dissolves and the fruit releases juice.
Infuse lavender and cook to thickness
  1. Tie the lavender buds in cheesecloth and add the bundle to the pot, then bring the mixture to a boil while stirring to prevent scorching.
  2. Simmer for 25-35 min, stirring occasionally, until the jam is thick enough to coat a spoon.
  3. Remove the lavender bundle and test for set by spooning a little onto a cold plate—it should wrinkle when pushed.
Jar and store
  1. Ladle the hot jam into sterilized jars, filling to the recommended headspace, then process jars for 10 min for pantry storage or refrigerate for up to 4 weeks.

Notes

Pro tip: keep the lavender restrained—use about 1 tbsp fresh buds (or 1 tsp dried) so it reads as perfume, not bitterness. Store sealed jars in the refrigerator for up to 4 weeks; freezing is not recommended for best texture. For a lower-sugar option, reduce sugar only with an appropriate no-sugar-ppectin method, since standard jam will not set properly.