Easy Plum Jam

This easy plum jam, made with seasonal Mexican ciruela roja, is a fun and rewarding way to turn fresh fruit into something delicious—with plenty of hands-on help from the kids.

An easy plum jam recipe made with just four ingredients—fresh plums, sugar, lemon juice, and pectin or gelatine. A pantry hero that celebrates this delicious seasonal fruit.

Jamming at Home

There’s something magical about making jam at home—especially when your little ones are part of the process. In our kitchen, it’s a full family affair.

The kids love squishing the fruit, stirring the bubbling pot (maybe a bit too enthusiastically), and watching simple ingredients transform into something sweet and spreadable. Sure, the stove might get a little sticky, and the counters might sparkle with sugar syrup splatters, but I wouldn’t trade it for anything.

Cooking from scratch teaches my kids a deep appreciation for where food comes from—and that many things we buy at the supermarket can be made right at home, often tasting even better.

Main Ingredients

This jam is all about simplicity. Here’s all you need:

• Fresh red plums (ciruela roja) – pitted and chopped

• Sugar – to bring out the fruit’s natural sweetness

• Fresh lemon juice – to brighten the flavour and help with preservation

• Gelatine or natural pectin – to help the jam set without overcooking the fruit

That’s it. No preservatives, no food colouring—just real fruit and a little kitchen time.

What Is Ciruela Roja?

Ciruela roja is the Mexican red plum—small, vibrant, and sweet-tart with a deep red skin and juicy flesh. It’s a seasonal fruit that shows up in abundance at local markets during summer, and its natural balance of sweetness and acidity makes it perfect for jam-making. When in season, we grab them by the kilo to preserve their flavor in jars we can enjoy year-round.

Great Substitutes for Ciruela Roja

If you can’t find ciruela roja, don’t worry—this jam recipe works beautifully with other types of plums, especially:

• Black plums – dark, juicy, and rich in flavour

• Santa Rosa plums – sweet-tart with a fragrant aroma

• Yellow plums (Mirabelle) – slightly milder, but still great for jam

• Apricots or peaches – for a softer, sweeter twist

The Magic Tool: Potato Masher

You don’t need fancy equipment to make great jam. One of our favorite tools? The humble potato masher. The kids love using it to break down the cooked plums into a chunky, rustic texture. It’s safe, satisfying, and lets them feel like real little chefs. No blender needed—just old-school mashing fun.

Why We Love This Easy Plum Jam Recipe

• It’s seasonal – We use Mexican ciruela roja when it’s in full swing, usually around summer. When plums are everywhere in the local markets, we grab kilos and turn them into jam jars we enjoy all year.

• It’s fast – No long hours of boiling needed. This is a quick jam recipe you can make in under an hour.

• It’s kid-approved – From making to eating, kids are all in.

• It’s a pantry hero – It keeps well in the fridge and makes a perfect little homemade gift.

Other Ways of Using Jam

Sure, plum jam and peanut butter on homemade sourdough is a classic. But don’t stop there! We love layering it between cakes, spooning it into cupcake centers, or swirling it into yogurt for a fruity breakfast. Try glazing roasted meats with it, folding it into thumbprint cookies, or even mixing a spoonful into your vinaigrette for a sweet-savory salad twist.

An easy plum jam recipe made with just four ingredients—fresh plums, sugar, lemon juice, and pectin or gelatine. A pantry hero that celebrates this delicious seasonal fruit.

Other Recipes You May Also Like

• Simple Cherry Syrup
• Homemade Smoked Sun-Dried Tomatoes
• Vanilla Bean Ice Cream
• Homemade Vanilla Extract

Easy Plum Jam Recipe

An easy plum jam recipe made with just four ingredients—fresh plums, sugar, lemon juice, and pectin or gelatine. A pantry hero that celebrates this delicious seasonal fruit.

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Servings: 1 large jar (1L)

Ingredients Equipment Method

Ingredients

  

• 1 kg (2.2 lbs) fresh plums (ciruela roja or any ripe plums), pitted and chopped
• 500 g (2 ½ cups) granulated sugar
• 2 tbsp fresh lemon juice
• 1 package (about 7 g or 1 tbsp) fruit pectin or 1 tbsp unflavored powdered gelatine

Equipment

• potato masher

Method

 

1. Wash, pit, and chop the plums. You can leave the skin on—it adds beautiful color and texture.
2. Place the plums in a large saucepan over medium heat. Add lemon juice and stir occasionally. Cook for about 10–15 minutes until the fruit softens and begins to break down.
3. Use a potato masher to mash the plums into your desired consistency—chunky or smooth.
4. Stir in the sugar and bring the mixture to a gentle boil. Once boiling, sprinkle in the pectin or gelatine and stir well to dissolve completely.
5. Continue to cook for another 10–15 minutes, stirring frequently, until the jam thickens slightly. To test the consistency, place a spoonful on a chilled plate—if it wrinkles when pushed, it's ready.
6. Remove from heat and let cool for 5–10 minutes. Pour into clean jars and allow to cool fully before sealing. Store in the fridge for up to 3 weeks or freeze for longer storage.