Sour Plum Jam

Sauces / Marinades , Preserves


  • 10 cups whole black doris plums - small seconds when available (Te Mahanga Orchards)
  • Juice of 1 lemon
  • 3 cups of water
  • 2 cups sugar


  1. Place the whole plums, water, and lemon juice in a large pot on a high heat.
  2. Cook, stirring intermittently, until the plums are soft. Remove from the heat and using a potato masher, squash the plums until the flesh comes away from the stones.
  3. Pour into a large strainer over a large bowl and allow to drain. Push the flesh through with the back of a large wooden or metal spoon. This bit can take a few minutes. You should be left with only the stones, skins and a little stubborn flesh that wouldn’t go through.
  4. Discard the contents of the strainer and return the plum mixture to the pot and heat.
  5. Add in the sugar and bring to the boil.
  6. Lower the heat and simmer, thickening the jam, for approximately an hour.
  7. Stir the jam intermittently to avoid it catching.
  8. Remove from heat once it reaches setting point. It should thickly coat the back of spoon.
  9. Pour into jars while still hot, allow the jam to cool slightly and place lids on the jars.
  10. Serve with butter on sourdough, or with your favourite sharp cheese and crackers. It is a tart, sour jam. Not your traditional sweet jam.
  11. Enjoy!
Signup for our newsletter!