Aimée from Under the High Chair (one of my favourite food blogs) has organized a virtual jam swap. I should have posted this while plums were still in season, but if you’re interested in this jam, you can bookmark this for next year (or hit me up for some – I’ve got lots).
Back in my university days, I took a couple of trips to Florida with my best friend and her wonderful parents. We took shifts driving straight through from New Brunswick to St. Petersburg and then camped at a gorgeous camp ground right on the Gulf coast. I have lots of fond memories from those trips, but one of my favourite things my friend’s mom’s spiced plum jam.
Years later, my friend gave me a jar of that jam, and it reminded me how much I love it. I asked for her mom’s recipe, but it turned out that there wasn’t really a set recipe. Here’s what she told me, pretty much word-for-word:
Cook some plums with cinnamon sticks and cloves until the plums break down and then add enough sugar to make it sweet.
Easy, huh?
Well, the only jam I had ever made at this point was strawberry freezer jam. I found the idea of canning, and of following a such a vague recipe a bit daunting.
Nonetheless, I carried on. My first attempt a few years ago was nearly a failure. The jam looked good, but when I tried some (after getting it all into jars), it was way too tart. So I dumped it all back into a pot, added more sugar, boiled it again, and re-canned it. The final product was delicious. Since then, I’ve worked out some of the details. Here’s how I made the jam this year:
- Wash, pit, and quarter the plums, but don’t peel them (I used two containers of plums this year – the plastic containers that they sell at Loblaws). One year, I had plums that were difficult to pit, so I just dumped them in pits and all. I don’t recommend that, because fishing pits out of hot jam is not fun.
- Put the plums in a large pot with about 1/4 cup of water. Add a couple of cinnamon sticks and about 20 whole cloves. I tie them up in cheesecloth to make it easier to remove them later. In previous years, I just dumped them in loose but, again, fishing them out of the hot jam is not fun and invariably, you’ll miss a clove or two.

- Simmer the plums until they break down. You’ll still be able to see fibrous bits, but no big chunks. At this point, I add the sugar. I added about 7 cups this year but should have added more because this year’s jam is too tart again. So my advice is to add enough sugar to make it sweet, then add more. It’s jam, after all.
- Bring the jam to a boil. Skim off any foam to rises to the surface.
- When starts to look sort of smooth and thick (you know, more like jam) you can start testing it. Chill a plate in the freezer and drop a spoonful of jam on it. If it’s not runny, it’s probably done. If you’re having trouble getting the jam to gel, you can add some pectin. The past couple of years, I’ve added about half of a pouch of liquid pectin. If you do that, be sure to taste the jam again, because you may need to add more sugar.
- Put the jam in sterile jars and seal them according to the directions that came with your canning lids. I know that you’re supposed to process the filled jars in boiling water bath after filling them, but I must confess that I never have.
That’s it. Then you just have to listen for that lovely popping sound that the jars make as the seal. If you like you jam less spicy, you can remove the spices part way through the process. I leave them in the whole time because then the jam ends up with a very Christmasey flavour.

If you try the recipe, let me know how it turns out – I’d love to hear!


