Golden Spiced Plum Jam

  • Author: Adapted from The Kitchn
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x


This gorgeously golden jam makes the most of the little yellow plums that show up at the farmers’ market in the early summer.



  • 1 pound ripe yellow plums
  • 2 1/4 cups sugar (approximate)
  • 1 cinnamon stick
  • 4 cloves
  • 6 green cardamom pods, lightly crushed
  • Juice of 1 lemon
  • 1/2 cup water


  1. Put a ceramic saucer in the freezer. Pit the plums and cut into quarters.
  2. Measure out the fruit. For each cup of fruit, you’ll need 3/4 cup sugar (I ended up with 3 cups of chopped plums, so I used 2 1/4 cups of sugar for my batch of jam… but YMMV).
  3. In a large heavy pot with high sides, layer the plums and sugar. Add spices, lemon juice and water. Bring to a simmer over low heat, stirring frequently, until the sugar has been completely dissolved. Continue simmering for about 10 minutes, or until plums are softened.
  4. Turn the heat to high and bring to a hard boil. Boil for about seven or eight minutes. After eight minutes, pull the saucer from the freezer and test for gelling using the saucer test – if the jam is not quite ready, continue boiling and test again after a minute or two, continuing until the desired consistency is achieved.
  5. Once the jam passes the test, take it off the heat and fish out all of the spices (nothing ruins a good jam like biting down on a whole clove, after all). Ladle the hot jam into sterilized jars. You can store the jam in the refrigerator for up to a month or, if longer storage is desired, you can also process the jars for 15 minutes in a boiling water bath and store for up to a year in a cool, dry place.