Wash the plums thoroughly under running water to remove any dirt or residue.

Cut each plum in half, remove the pit, and chop them into small chunks. No need to peel them—the skins soften and dissolve beautifully as the jam cooks.

Pro Tip: If your plums are extra juicy, place a cutting board inside a rimmed tray to catch the juices. You’ll want to keep that flavor in the pot!

Transfer the chopped plums into a large heavy-bottomed pot.

Add the sugar, lemon juice, and optional lemon zest.

Stir everything together so the plums are evenly coated with the sugar.

Pro Tip: Let the mixture sit for about 15–20 minutes before turning on the heat. This maceration helps the fruit release its juices, giving you a juicier, more flavorful jam base.

Turn the heat to medium and begin cooking, stirring frequently.

As the plums break down and the mixture starts bubbling, reduce the heat to medium-low to prevent scorching.

Continue to stir every few minutes, especially near the bottom of the pot where it can stick.

Let it simmer for 35–45 minutes, or until thickened.

Pro Tip: To check if your jam is ready, spoon a small amount onto a chilled plate and run your finger through it. If it leaves a clear line and doesn’t run back together, it’s done!

If you prefer a smooth jam, use an immersion blender right in the pot once it’s off the heat.

Blend to your desired texture—either completely smooth or just a few pulses to break up larger chunks.

Pro Tip: Let the jam cool slightly before blending to avoid splatters and burns.

Carefully ladle the hot jam into clean jars, leaving about ¼ inch of space at the top.

Wipe the rims clean with a damp cloth to ensure a tight seal.

Seal with lids and let them cool at room temperature.

Pro Tip: If you’re planning to store them long-term, you can process the jars in a water bath for 10 minutes. Otherwise, once cooled, just refrigerate or freeze them.

Once cooled, check that the lids are sealed (they should not flex when pressed).

Store in the fridge for up to 3 weeks, freeze for several months, or keep sealed jars in a cool, dark place for up to a year.