Plum Jam Recipe with Lavender
The hint of lavender is subtle in this jam but it gives a floral dimension that really works with the plum. You might be tempted to put more in, but don’t as you’ll err on the side of making it taste too soapy. Any fresh plum will do, but I’d recommend a red, purple or black plum like Santa Rosa or Friar as they work well with the lavender. The recipe may seem like it uses a lot of sugar, but that’s to offset the tartness of the plum skin. The best thing about this recipe is that plums have a lot of inate pectin in it. Pectin is what makes the jam jell and solidify. Every fruit is different so your results are going to vary in terms of how much you get, but keep in mind the less ripe the fruit, the more pectin and the more jam you’ll get. More ripe (or overripe fruit) and you’ll have to cook the jam down more to reduce it to get it set.
Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lavender | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 lbs (1585 g) fresh plums
- 3 cups (600 g or 21 oz) white granulated sugar
- 1/2 cup (4 fl oz) fresh squeezed lemon juice
- 1 teaspoon lavender