This is an easy beginner jam recipe that strikes the perfect balance between sweet and tart.

5 half pint (8 oz.) jars

Cook: 1 hour



This recipe fills about 5 half pint (8 oz.) jars. Sterilize jars with their lids and bands by boiling in water for 10 min. just before filling with jam. Try swapping out the cardamom and mace with cinnamon and ginger. Or try using one of our signature seasonings like Pumpkin Pie Spice or Mt. Baker Chai Spice Seasoning.


Bring plums and both sugars to a light boil in a Dutch oven or heavy-bottomed saucepan. Simmer, stirring often, for 5 min. Pour mixture through a fine sieve into a bowl, pressing on plums to squeeze out juices and syrup. Reserve plum pieces. Return juice to pot and bring to a boil, stirring occasionally, about 10 to 15 min. until syrupy or until a candy thermometer registers 220 degrees. Add reserved plum pieces. Stir in lime juice, cardamom, mace and vanilla. Bring to a light boil then simmer, stirring often, for 15 min. Skim off any foam if necessary.

Add ¼ tsp. lemon juice to each of the sterilized jars. Fill jars with hot plum mixture, leaving about ½ inch headspace at the top of the jar. Seal with a 2-part canning lid and process in boiling water (with jars covered by 1 to 2 inches of water) for 20 min. Turn off heat and let jars stand in the water for 5 min. Remove jars from water and let cool to room temperature, making sure lids are sealed; lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal; otherwise, store in a cool, dark place at room temperature. Use within 1 year and refrigerate after opening.


Great for toast but also delicious in savory applications, like on a cheese plate or as a topping for pork or lamb.

Kate Meckel, Savory Spice—Southlands/Aurora, CO



Out of Stock
1/2 Cup Jar  
Net 1.80oz


Customer Reviews ( Add a Review )

4 stars 9/25/17 BJmast
From a grandmother: Tried this recipe and wanted to comment to any beginners that plum jam is notorious for scorching ever for us pros. The technique used here helps control the tendency to scorch, but does not alleviate it. 1. Once you add in your solids to your juice, DO NOT STOP STIRRING. 2. If possible, use a silicone spatula-scraper to help keep your solids off your pan bottom. 3. This calls for a Dutch oven or a pan similar because you need a saucepan tall enough to keep splatter from burning you: plum jam likes to spit! Plus you want a saucepan wide enough to help evaporate the water, or you'll have to cook even longer, thus even more prone to scorching the jam. For this recipe I used Stanley plums, an Italian prune plum variety, straight from the farmer. Always if you possibly can, use farm fresh fruits when making jams, jellies and preserves. The jam required triple the Blade Mace, and half again as much Cardamon and lime, 1 tsp. more vanilla, and more lemon to taste the spices at all over the richness of my plums. However, I'd already macerated my fruit with 3 cups of sugar before seeing this recipe, so that might have been why, and I left out the vanilla sugar since I already had too much sugar. Gave it 4 stars because of the increased spices used and, even with the extra sugar used, it still only made just barely 4 8oz. jars both times I made it. (had to scrape the pan clean.) I might recommend stopping the cooking a tad before you get to the thickness of jam you want because this is a very long canning time and will cook the jam quite a bit more - maybe that's why I only got 4 jars.