Plum Jam Sauce Recipe

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Homemade Plum Jam SauceConfession – I’ve never actually made traditional homemade jam. You know, like with the whole hot water canning process and such. But, I have done freezer jam. And, even easier is a fruit compote or what I like to call “jam sauce”. It’s not quite a viscous as a jam or jelly (no pectin), but it’s not really runny like a syrup. I love making it with all kinds of different fruit. In fact, I’ve shared a few here on the blog before! Our peach jam sauce it SOOoooo good! Homemade Peach SauceAnd the strawberry sauce is SO good too (a favorite for waffles/pancakes)!! Waffles with Strawberry SauceBut, as you can see from today’s post…you can’t go wrong with plums either. YUM! Plum jam is SOoooo good! But, making it this way is definitely easier! Just 3 ingredients! Doesn’t get much simpler than that!

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Plum Jam Sauce

Easy plum jam with just 3 ingredients!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Author: Sara @ Mom Endeavors

Ingredients

  • 2 lbs plums approx 6-8 large ones
  • 1/3 cup sugar
  • 1 Tbsp of fresh lemon juice

Instructions

  • Wash, quarter, and pit plums.
  • In a medium bowl, combine cut plums, sugar, and lemon juice. Toss to mix. Let sit for about 1 hour.
  • Pour bowl contents in an non-reactive pot. Bring to boil. Reduce heat.
  • Simmer for 2 hours, making sure to stir it every 15 minutes (to avoid burning and allowing it to cook evenly).
  • Remove from heat and let cool, then transfer contents into clean mason jars.

Notes

Lasts in the fridge for up to about 3 weeks!!
Making this recipe? Share your creation!Post on Instagram - Mention @MomEndeavors or tag #momendeavors!

Easy Plum Jam Mmmm! Doesn’t it look good?! Perfect as we head into the spring and summer! These “jam sauces”/compote go great on toast, waffles, pancakes…or even ice-cream.  It’s also delicious mixed in with greek yogurt!!

What’s your favorite homemade jam?

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I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!

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4 Responses

  1. The plum and peach jam sauces look great. I do make regular jams and jellies. It really is not too hard and keeps in the cabinet no need for freezer or refrigerator space. My favorite I Apricot. We do have a large patch of wild black berries and unless I sieve out a lot of seeds it is CRUNCHY … LOL . We have red raspberries, grapes and strawberries growing also. So far not enough for a batch of jam or jelly. Last summer I did not get more tan one r two strawberries. Thanks to the birds and Papa letting Grandsons pick and eat when they came out to help Papa in the Garden! 😉

  2. I NEED to figure out how to can this! Even though I THINK the lemon juice should add enough acid to the recipe to keep it shelf stable I’m too new to canning to know whether or not it will work. I’ll keep hunting…

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