There’s something soul-warming about waking up to the gentle aroma of simmering plums drifting through the kitchen. This slow cooker plum jam is like a cozy hug in a jar—rich, sweet, and unexpectedly easy. With just a handful of pantry staples and a trusty slow cooker, you’ll transform fresh plums into a spread that’s perfect for toast, yoghurt, or even a sneaky spoonful straight from the jar.
If you’re new to preserving or just looking for a fuss‑free recipe the whole family can enjoy, this gentle, hands‑off method is for you. It’s simple, no pectin required, and brimming with the bright, classic flavor of plum with lemony warmth.
| Category | Dessert / Spread |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 4 hours |
| Servings | About 8 (½ cup each) |
| Calories | ~210 kcal per serving |
Ingredients You’ll Need
- 5.5 lb (2.5 kg) ripe blood plums, quartered, stones removed
- 4.4 lb (2 kg) granulated sugar
- Zest and juice of 1 lemon
- ½ cup (120 ml) water
- 1 pack (50 g) Jamsetta (optional—for thicker jam)
Step‑By‑Step Instructions
- Prep the plums: Gently wash, quarter, and pit the plums. A little patience now saves a crunchy surprise later.
- Set it up: Add the plums, sugar, lemon zest, lemon juice, and water to your slow cooker. Give it a gentle stir—this is the cozy base for your jam.
- Cook on High (3 hrs): Cover and let it cook on High for 3 hours. Stir every hour or so to keep things cozy and prevent the bottom from sticking.
- Simmer on Low (1 hr): Remove the lid and switch to Low for another hour. This helps steam escape and the jam thicken. Stir occasionally to keep it homogenous.
- Blend to your liking: Use an immersion blender for a smooth finish—or stir gently for a rustic, chunky feel.
- Optional thickening: For jam that sets just so, mix half the Jamsetta pack with some pureed fruit, stir it in, and let it warm through.
- Jar it up: Spoon into sterilized jars (see tips below), seal tightly, and let them cool before labeling and storing.
Helpful Notes & Tips
- Prevent sticking: Stir every hour—this prevents caramelization on the cooker’s base and blends flavors beautifully.
- Consistency check: The jam is done when it thickly coats the back of a spoon and doesn’t slide off too quickly.
- Sterilizing jars: Boil jars and lids for 10 minutes before use, or run through the hot cycle of your dishwasher—either method helps the jam keep longer.
- Storage tips: Refrigerate after opening (good for ~2 weeks). For longer storage, freeze in freezer-safe containers (up to 6 months). You can also use your favorite canning method for shelf stability.
Recipe Variations
- Spiced Cozy: Stir in 1 teaspoon ground cinnamon and a pinch of ground cloves during cooking. A lovely fall‑flavored twist.
- Vanilla Dream: Scrape the seeds of a vanilla bean into the mix for a warm, aromatic hug in every bite.
- Citrus Zing: Add zest and juice of an orange along with the lemon for a bright, tangy flavor lift.
- Berry‑Plum Blend: Fold in a cup of raspberries or blackberries midway for added tartness and deeper color.
Serving Suggestions
- Thickly slather onto warm buttered toast or freshly baked scones for a breakfast that feels like a hug.
- Swirl into creamy Greek yogurt or oatmeal for a luxury‑level breakfast treat.
- Dollop over vanilla ice cream or rich panna cotta for a sweet-sour contrast in desserts.
- Serve alongside savoury breads (think cheddar cheese board) or with buttery croissants at brunch.
Conclusion
Feel that glow of accomplishment? You’ve made a batch of Slow Cooker Plum Jam that’s simple, soothing, and sweet—perfect for sharing or savoring solo. Pack jars as gifts, spoon it warm onto pancakes, or save for chilly mornings ahead. Either way, enjoy every spread of this cozy jam with a heart full of warmth.
Happy jarring—and may your home smell like summer memories!