When I first made Plum Jam, the hardest challenge was removing stones. The recipe said that I needed to cut Plums in half and remove stones, but I just couldn’t do that. DO NOT try to do so. Cook Plums with stones. Best part of a Plum is actually around the stone. You can remove stones easily after Plums are softened.


About 400ml


500 to 600g Plums
2 to 3 tablespoons Water
1 tablespoon Lemon Juice *optional, only if more sourness is required
1 cup Sugar

  1. Clean and wash Plums. If Plums are large, slice off flesh, but you don’t need to cut nicely. If Plums are small, I would just make a cut around the stone, so that Plums get softened more easily. Place Plums, including stones, in a saucepan.
  2. Add some Water. If more sourness is required, add Lemon Juice, but you probably don’t need it. Most Plums are sour enough.
  3. Bring to the simmer over medium low heat and cook, stirring occasionally, for 10-15 minutes. Plums are softened and there must be plenty of juice. Add 1/2 cup Sugar and keep simmering. *Note: For better result, I recommend to remove white foam on the surface.
  4. When stones are ready to be removed, use a slotted spoon or something similar to remove them. Add remaining Sugar, and simmer, stirring occasionally, until desired consistency is achieved. *Note: Jam will thicken when it cools.