Plum and lavender jam combines the rich, sweet-tart flavor of ripe plums with the delicate, aromatic notes of lavender, creating a uniquely fragrant preserve. This jam works beautifully as a sophisticated spread for toast, a filling for pastries, or a complement to cheese boards. The floral hint of lavender elevates the jam, making it a perfect treat to savor year-round.
Ingredients
- 2 pounds ripe plums (about 900g), pitted and chopped
- 3 cups granulated sugar (600g)
- 1/4 cup fresh lemon juice (60ml)
- 1 tablespoon dried culinary lavender buds
- 1/2 cup water (120ml)
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- Prepare the plums: Wash the plums thoroughly, pit them, and chop into small pieces. The smaller the pieces, the faster and more evenly the jam will cook.
- Infuse the lavender: In a small saucepan, combine the lavender buds and water. Bring to a gentle simmer, then remove from heat and let steep for 10 minutes. Strain out the lavender buds through a fine mesh sieve, reserving the infused water.
- Combine ingredients: In a large, heavy-bottomed pot or jam pan, add the chopped plums, sugar, lemon juice, and the lavender-infused water. Stir well to combine.
- Cook the jam: Place the pot over medium heat and bring to a boil, stirring frequently to dissolve sugar and prevent sticking. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and reaches setting point (about 20-30 minutes). To reduce foaming, you can add butter during the cooking process.
- Test for doneness: To check if the jam is ready, place a small spoonful on a chilled plate. Let it sit for a minute, then push it with your finger. If the surface wrinkles and doesn’t flood back together, the jam is set. If not, continue cooking and test every 5 minutes.
- Jar the jam: Sterilize your jars and lids by boiling them in water or running them through a hot dishwasher cycle. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and allow to cool to room temperature.
- Store or process: If you plan to store the jam long-term, process jars in a boiling water bath for 10 minutes to ensure a proper seal. Otherwise, keep refrigerated and consume within 3 weeks.
Tips
- Choosing plums: Use ripe but firm plums for the best balance of sweetness and acidity; too soft and they may turn mushy during cooking.
- Lavender quality: Always use culinary-grade lavender buds to avoid bitterness or pesticide contamination. Dried lavender is preferred as fresh lavender can be overpowering.
- Controlling bitterness: Remove plum skins if you prefer a smoother jam with less tannin bitterness, though skins add color and pectin.
- Storage safety: Proper sterilization and sealing are essential for safe long-term storage. Refrigerate after opening.
Serving Suggestions
This plum and lavender jam pairs beautifully with warm buttered toast or freshly baked scones for breakfast or tea time. It also makes a delightful filling for thumbprint cookies or as a topping for vanilla ice cream. For savory applications, try it alongside creamy goat cheese or brie on a cheese board, where its floral notes complement the richness of the cheese.
Variations
You can customize this jam by adding other complementary flavors. For example, stir in a cinnamon stick during cooking for a warm spice note, or add a splash of brandy or vanilla extract at the end for depth. For a lighter version, reduce the sugar by up to 25%, but note that this may affect preservation and texture. Alternatively, substitute a portion of the sugar with honey for a floral sweetness that enhances the lavender.
Storage and Reheating
Unopened jars of properly processed plum and lavender jam can be stored in a cool, dark place for up to 12 months. Once opened, keep the jam refrigerated and consume within 3 weeks for best flavor and safety. If the jam crystallizes or thickens too much in the fridge, gently warm it in a saucepan over low heat, stirring until smooth before serving. Avoid overheating, as this can degrade the delicate lavender aroma.
Frequently Asked Questions
- Can I use fresh lavender instead of dried?
- Fresh lavender can be used but should be used sparingly, as it tends to be more potent and can introduce bitterness. It’s best to start with a smaller amount and taste as you go. Culinary dried lavender buds are generally preferred for a cleaner, more consistent flavor.
- How do I know when the jam has reached the setting point?
- The most reliable method is the plate test: place a spoonful of jam on a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles and holds shape, it’s ready. Alternatively, use a candy thermometer—the setting point is around 220°F (104°C) at sea level.
- Is it necessary to add lemon juice?
- Yes, lemon juice adds acidity that helps the jam set by activating natural pectin in the fruit, and it balances the sweetness. It also aids in preserving the jam, preventing spoilage and discoloration.
- Can I freeze plum and lavender jam?
- Yes, jam freezes well and can be stored in airtight containers or freezer-safe jars for up to 6 months. Thaw in the refrigerator and stir well before use. Freezing is a good option if you want to avoid water bath processing or extend storage life.
- Why is my jam too runny?
- Runny jam usually means it hasn’t cooked long enough or lacks sufficient pectin. To fix this, return the jam to the heat and simmer longer, testing frequently. You can also add commercial pectin according to package instructions if your plums are low in natural pectin.
- Can I use other stone fruits with lavender?
- Absolutely! Peaches, apricots, or cherries all pair wonderfully with lavender. Adjust sugar and cooking times based on the fruit’s sweetness and water content. The floral note of lavender complements many stone fruits beautifully.
Making plum and lavender jam is a rewarding way to capture the essence of summer fruits and delicate blossoms in a jar. With careful preparation and attention to detail, you’ll create a versatile preserve that adds a gourmet touch to your table. Experiment with variations and serving ideas to find your favorite way to enjoy this fragrant jam.
For a seasonal twist, try stirring in a handful of chopped fresh mint leaves just before jarring to add a refreshing contrast to the floral and fruity flavors. Or, for a festive gift, tie jars with twine and attach a sprig of dried lavender for a charming presentation that reflects the jam’s signature ingredient.
If you’re interested in making your own lavender syrup, the leftover lavender-infused water from this recipe can be simmered with sugar to create a fragrant syrup perfect for cocktails, lemonades, or drizzling over desserts.
Enjoy the process and savor the unique flavors of plum and lavender jam whenever you need a little taste of floral sweetness in your day.
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