Plum jam with cinnamon

No preservatives or artificial colorants, this is my all-natural plum jam made with fruits straight from the garden.

En fin burk med plommonsylt står på ett bord
  • 9 lbs (around 4 kg) plums
  • 6 lbs 9 oz (around 3 kg) sugar
  • 3 cinnamon sticks
  • a little bit less than 1 cup (around 2 dl) water
  • ground cinnamon

I love plum jam. The only downside is that you have to get rid of so many pits of course. It takes a while and makes a mess. Just the kind of job I don't feel like doing with four energetic kids running around the house. I have been experimenting with different methods here at home and I finally found a way to make plum jam without removing the pits first. So convenient!

I prefer to use plums that aren't completely ripe yet, to keep the jam from becoming too watery. I add a minimal amount of water to my jam for that same reason.


Rinse the plums and remove the little stalk.
Put plums, water, cinnamon, and sugar in a large pot and bring to a boil.
Boil for close to an hour.
Remove the foam as you go along.
Pour the jam into a sieve placed over a large bowl.
Push the jam through the sieve and remove the pits afterward.
Stir and pour into clean glass jars.
Add a little cinnamon powder on top and put the lids on.

This jam tastes so great with oatmeal or pancakes!


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth

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