Easy, delicious, and takes around 4 hours to make in your slow cooker, this is hands-free, with no pectin, and no peeling plum jam is prepared with only 5 ingredients: blood plums, sugar, lemon zest, lemon juice, and water.

To make plum jam in your slow cooker or crockpot, add quartered plums, sugar, lemon zest, lemon juice, and water. Cook on high for 3 hours, then on low for 1 hour with the lid off, stirring occasionally.

This recipe is so easy and foolproof, that even your kitchen-challenged friend could make it! Give it a try and let me know how it turns out in the comments below.

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Can I use other types of plums for this recipe?

Absolutely! You can use different types of plums, like black or red plums, for this slow-cooker plum jam. Just make sure they’re ripe and juicy to get the best flavor and texture.

Slow Cooker Plum Jam Ingredients

• 5.5 lbs (2.5 kg) blood plums
• 4.4 lbs (2 kg) sugar
• Zest and juice of one lemon
• 1/2 cup (120 ml) water
• 1.76 oz (50 g) pack of Jamsetta (optional for thicker jam)

How To Make Slow Cooker Plum Jam

1. Prepare the Plums: Cut the blood plums into quarters, making sure to remove all the stones.
2. Combine Ingredients: Add the quartered plums, sugar, lemon zest, lemon juice, and water into your slow cooker.
3. Cook on High: Set the slow cooker to high and cook for 3 hours with the lid on, stirring occasionally to prevent sticking.
4. Cook on Low: After 3 hours, switch the slow cooker to low and cook for an additional hour with the lid off, continuing to stir occasionally.
5. Blend the Mixture: Blend the mixture until it reaches a smooth consistency. If you prefer a chunky texture, blend for a shorter time.
6. Optional – Thicken with Jamsetta: For a thicker jam, mix half of the Jamsetta pack with some pureed fruit, then add it back into the slow cooker.
7. Bottle the Jam: Once the jam reaches your desired consistency, transfer it carefully into sterilized jars, making sure not to spill.
8. Seal and Store: Seal the jars tightly and let them cool completely. Store the jars in a cool, dark place until ready to enjoy.

How do I know when the jam is ready?

The jam is ready when it thickens and coats the back of a spoon. If you’re using Jamsetta, it will set even more as it cools. Keep an eye on it and give it a good stir now and then.

Recipe Tips

• Choosing the Best Plums: For the best flavor, use ripe and juicy blood plums. They should be firm but slightly soft to the touch, making sure they aren’t too mushy.
• Avoiding Sticky Situations: To prevent the jam from sticking to the slow cooker, stir the mixture every hour. This helps distribute the heat evenly and keeps the jam from burning.
• Getting the Right Consistency: For a thicker jam, let it cook with the lid off during the last hour. This helps evaporate excess water and makes the jam nice and thick without adding extra ingredients.
• Sterilizing Jars: Ensure your jars are properly sterilized before storing the jam. Boil the jars and lids in water for at least ten minutes to kill any bacteria and ensure a longer shelf life.

Recipe Variations

• Spiced Plum Jam: Add a teaspoon of ground cinnamon and a pinch of ground cloves. These spices give the jam a warm, cozy flavor perfect for fall.
• Vanilla Plum Jam: Split a vanilla bean and scrape the seeds into the mixture for a fragrant twist. The vanilla enhances the plum’s natural sweetness and adds a rich aroma.
• Citrus Twist: Add the zest and juice of an orange along with the lemon. This gives the jam a zesty kick and a slightly tangy flavor that’s refreshing and bright.
• Berry Blend: Mix in a cup of raspberries or blackberries for a mixed fruit jam. The berries add a lovely tartness and a deeper color to the jam, making it even more delicious.

What To Serve With Plum Jam

Serve your plum jam with warm buttered toast, freshly baked scones, fluffy pancakes, creamy Greek yogurt, or rich vanilla ice cream.

For an enjoyable combination, you can also try it with tangy cheddar cheese, buttery croissants, or a selection of cured meats and cheeses.

How To Store Leftover Plum Jam

In The Fridge:

Store leftover plum jam in an airtight container to maintain freshness. Make sure the jam has cooled completely before refrigerating to avoid condensation. Place the container in the fridge and use the jam within 2 weeks for the best taste.

In The Freezer:

Plum jam can be stored in the freezer for longer preservation. Transfer the jam into a freezer-safe container, leaving some space for expansion. Freeze the jam, and it will stay good for up to 6 months.

Check out More Slow Cooker Recipes:

• Slow Cooker Peach Jam Preserves
• Tomato Capsicum Relish in Slow Cooker
• Slow Cooker Sweetened Condensed Milk Caramel