Mary Berry Plum Jam Recipe – Sweet, Tangy & No-Pectin Needed

A Little Story

The first time I made plum jam, I didn’t own a thermometer. I thought, how hard can it be? Plums, sugar, boil. Done. Except it never set—it was more of a syrup than a jam. Delicious on pancakes, but a disaster on toast.

Fast forward to today, and I’ve learnt the little tricks that turn plums into a glossy, perfectly set jam without fuss. Mary Berry’s approach is wonderfully simple, traditional, and only three ingredients. No shop-bought pectin, no complicated kit. Just plums, sugar, and lemon juice working their magic.

If you’ve ever been nervous about jam-making, this is the recipe to start with.

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Why This Plum Jam Works So Well

• Only 3 Ingredients – Plums, sugar, lemon. That’s it.
• Naturally Sets – Plums are naturally rich in pectin.
• Balanced Flavor – Sweet, slightly tart, and deeply fruity.
• Versatile – Spread on toast, swirl into yogurt, or use in cakes.
• Long-Lasting – Sealed jars keep for months.

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Ingredients

• Ripe Plums (1kg / 2.2 lbs) – Red or purple varieties give the best flavor and color. Slightly under-ripe plums contain more natural pectin.
• Granulated Sugar (800g / 4 cups) – Preserves and sweetens.
• Fresh Lemon Juice (2 tbsp) – Helps the jam set and balances the sweetness.
• (Optional: 2–3 tbsp water if plums aren’t very juicy)

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Equipment

• Heavy-bottomed saucepan or preserving pan
• Wooden spoon
• Jam thermometer (optional)
• Sterilized jars with lids
• Jam funnel & ladle (optional)
• Small plate for the wrinkle test

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Instructions

Step 1 – Prepare the Plums

Wash, halve, and stone the plums. Chop for smoother jam if preferred.

Step 2 – Cook the Fruit

Add plums and lemon juice to a pan (plus water if needed). Cook over medium heat for 10–15 minutes until softened.

Step 3 – Add Sugar

Stir in sugar until fully dissolved over low heat.

Step 4 – Boil to Setting Point

Bring to a rolling boil for 10–12 minutes. Skim foam.

• Thermometer method: 105°C (220°F).
• Wrinkle test: Place jam on a chilled plate, push with a finger—if it wrinkles, it’s ready.

Step 5 – Jar the Jam

Rest 5 minutes, then ladle into sterilized jars. Seal and cool.

Step 6 – Store

Label jars and keep in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.

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Best Ways to Enjoy Mary Berry Plum Jam

• On warm toast or crumpets at breakfast
• Spread into Victoria sponge or Swiss rolls
• Served with buttermilk scones and clotted cream
• Swirled into porridge or natural yogurt
• On a cheese board with brie or cheddar

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Expert Tips

• Use slightly under-ripe plums for more pectin.
• Stir often to prevent sticking or burning.
• Add lemon zest for extra brightness.
• Skim foam for a clear, glossy jam.
• Always test before jarring.

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Variations

• Spiced Plum Jam – Add cinnamon or ginger.
• Plum & Vanilla Jam – Stir in vanilla extract at the end.
• Plum & Apple Jam – Mix with tart apples for firmer texture.
• Plum & Port Jam – Stir in 1 tbsp port for a festive flavor.
• Low-Sugar Plum Jam – Reduce sugar but simmer longer (shelf life is shorter).

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Storage

• Unopened jars – Up to 12 months in a cool, dark place.
• Opened jars – Refrigerate and use within 3–4 weeks.
• Freezing – Jam can be frozen in freezer-safe containers for up to 6 months.

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FAQs

Do I need to peel plums for jam?
No. The skins soften during cooking and add both flavor and rich color.

Why won’t my Mary Berry plum jam set?
It may not have reached the correct setting temperature of 105°C (220°F). Keep boiling and test again, or add a pectin-rich fruit like apple.

Can I make plum jam without pectin?
Yes! Plums naturally contain high levels of pectin, so no commercial pectin is needed.

Can I use frozen plums for jam?
Absolutely. Thaw them first, drain excess liquid, and cook as per the recipe.

What sugar works best for plum jam?
Regular granulated sugar works perfectly. Jam sugar with added pectin is not required for plums.

How do I know when my plum jam is ready?
Use the wrinkle test: place a spoonful on a chilled plate, let it sit 30 seconds, and push with your finger. If it wrinkles, the jam is ready.

How long does homemade plum jam last?
Unopened: up to 1 year in a cool, dark cupboard. Opened: 3–4 weeks in the fridge.

Can I reduce the sugar in this recipe?
Yes, but the jam will be softer and won’t last as long. Store reduced-sugar jam in the fridge and eat within 2–3 weeks.

What’s the best way to sterilize jam jars?
Wash in hot soapy water, rinse, then dry in an oven at 140°C (285°F) for 10–15 minutes. Lids can be boiled separately.

Can I add spices to plum jam?
Yes—try cinnamon, ginger, star anise, or even cloves for a warming twist

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Other Recipes You May Like

• Mary Berry Rhubarb and Ginger Jam Recipe
• Mary Berry Blackberry Jam Recipe
• 5 Creative Ideas for Homemade Preserves in Glass Jars
• Mary Berry Apricot Jam Recipe

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