Victoria Plum Jam Recipe

We are hoping to produce our own line of homemade jams for The Foodie Bugle Shop, and John-Paul has always been a very keen preserver. We are trialling lots of different recipes from Good Housekeeping, to Delia Smith, Elizabeth David and Jane Grigson {our favourite cookery books – authors} at the moment, and luckily our orchard is producing an abundant crop this year.

Our Victoria plum tree is heavy with fruit, but we don’t wait for the plums to ripen. By that time it would be too late as all the wasps would have eaten the fruit. In addition, this means that pectin levels are higher, which is important in jam making.

So we pick them and make jam when the fruit is still quite hard.

For this recipe you will need enough jam jars to be able to preserve 4.5 kg. of jam. That is a lot but it will stand you in good stead over the winter months – think hot sourdough toast and butter with plum jam, jammy dodgers, jammy bread and butter pudding, jam tarts, Victoria sponge cakes…

Recipe for Victoria Plum Jam

Yield: Depends on the size of jars, approximately 4-5 medium-sized jars


  • 2.7 kg plums, washed and stalks removed
  • 900 ml water
  • 2.7 kg granulated sugar or substitutes


  • Clean saucer
  • Jam jars
  • Maslin pan or large pot
  • Wooden spoon
  • Slotted spoon
  • Labels


  1. Prepare for Canning:
    • Place a clean saucer in the freezer. This will be used to test the jam’s set later.
    • Wash the jam jars thoroughly and remove any labels. Sterilize the jars by placing them in a warm oven at 140 degrees Celsius (284 degrees Fahrenheit) for about 30 minutes.
  2. Cook the Plums:
    • Place the washed plums (whole) and water in a maslin pan or large pot.
    • Simmer the plums and water over medium heat for about 30 minutes. The plums should become soft, and the mixture should be visibly reduced.
  3. Add Sugar and Dissolve:
    • Remove the pan from the heat and add the granulated sugar to the softened plums.
    • Stir well until the sugar is completely dissolved in the plum mixture.
  4. Boil the Mixture:
    • Return the pan to the heat and bring the plum-sugar mixture to a boil.
    • Let the mixture boil for 10-15 minutes, stirring occasionally to prevent sticking or burning. The jam will thicken and the flavors will intensify.
  5. Test for Set:
    • To check for the jam’s set, take the clean saucer from the freezer and drop a small spoonful of the boiling jam onto the cold saucer.
    • Push your finger against the jam after a moment. If the jam wrinkles and forms a skin, it has reached the desired set. If not, continue boiling for a few more minutes and repeat the test.
  6. Remove Stones and Scum:
    • Once the jam has reached the desired set, remove the pan from the heat.
    • Use a slotted spoon to carefully remove any plum stones or scum that has risen to the surface of the jam.
    • Let the jam stand for about 15 minutes. This helps distribute the fruit evenly throughout the mixture.
  7. Fill the Jars:
    • Carefully ladle the hot plum jam into the clean, warm jars, leaving a small amount of space at the top.
    • Seal the jars with their lids immediately.
  8. Label and Store:
    • Once the jars have cooled slightly, label them with the date and contents.
    • Allow the jam-filled jars to cool completely before storing.
  9. Enjoy:
    • Your homemade plum jam is now ready to be enjoyed! Spread it on toast, use it as a topping, or incorporate it into various recipes.

Note: It’s essential to follow proper canning and sterilization practices to ensure the safety and longevity of your homemade jam. If you’re new to canning, be sure to research and follow all recommended guidelines for safe preserving.

Similar Posts