Cherry Plum Jam is a modern British recipe for a classic jam made from a boiled blend of cherry plums and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Cherry Plum Jam.
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I was recently lucky enough to find about a half dozen cherry plum trees scattered throughout the village. Despite its being mid October and out having had a couple of storms blow through the trees are still filled with fruit. They're starting to pick up blemishes from being knocked about by the wind, so I decided one Sunday to go out and pick a few large freezer bags full. Most people passing didn't know what they were or that they were edible. So I can add something else to my list of urban foraging supplies. As sour cherry jam is one of the classic ways of using up (they're really delicious in a jam) I decided to prepare this.
The fruit are a glossy orange-red and they look and feel under-ripe but if you look carefully you will probably see a few bruise blemishes on the skin showing that they really are ripe and ready for picking. This year (2025) just like apples and most other trees due to the long hot summer the trees are over-burdened with fruit. All the better for foragers like me. So I'm making sour cherry preserves, sour cherry jams, dried sour cherries and pickled sour cherries to keep the best of this unexpected bounty (but really welcome) through the winter.
Stir together cherries and sugar in a large saucepan. Bring to a boil, stirring frequently. Boil rapidly for 20-40 minutes (time will depend on the size of pot, etc), until it passes the wrinkle test.
(For this: Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.)
Remove the pot from the heat and ladle the jam into the jars that have been sterilized and warmed in the oven. Wipe the rims, secure the lids and set aside to cool before labelling and storing. Or put into jars/tupperware and freeze for up to 6 months.
Store the jars in a cool place. Once opened store in your refrigerator.
