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Recipe for golden plum jam, spiced with cardamom, cinnamon & ginger. Perfect for morning toast or biscuit, and hostess, housewarming or holiday gifting.

Happy day my friends!  Hope all is well in your world. I have a delicious Golden Plum Jam Recipe, spiced with cardamom, cinnamon & ginger for you today. Perfect plum jam recipe for canning, morning toast or biscuit – makes a wonderful hostess gift idea.

Several years ago I began making and canning jams and preserves and it’s become one of those seasonal traditions for me. In the early summer months, it’s blueberry and peach jam. In the late summer and fall months, I turn my preserving and canning attentions to apples, pears and plum jam recipes.

One of my all-time favorite fruits to make jams and preserves from are golden or yellow plums. The brightness of both the color and taste of these fruits make especially lovely preserves.

Golden Plum Jam Recipe: Perfect for morning toast or biscuit, and hostess, housewarming or holiday gifting.

Not only does my family relish having homemade preserves for their toast, but these small jars of deliciousness make great gifts. I like to attach a little spoon when I gift these jars of spiced plum jam.

When I go to antique stores I am always on the lookout for old spoons so that I have a little stash of them for gifting or for my own use.Golden Plum Jam Recipe: Collection of spoons for gifting jars of jam

(This post contains affiliate links for your convenience and I will earn a small commission if these products are purchased. However, please know that I won’t recommend a product I don’t or wouldn’t use. Also, the price you are charged does not increase through the use of these links. Any income we earn from this affiliate revenue helps defray the costs associated with running this blog.  See here for my full disclosure policy.)

I have a lovely collection of cookbooks that I love to peruse for inspiration prior to my canning foray. Nothing comes closer to sheer bliss than when I’m sitting in my comfy kitchen chair (when Flora’s not in it, that is) with a cup of tea and a stack of cookbooks to look through.

For this Spiced Plum Jam recipe, I used the Cardamom Plum Jam recipe from Liana Krissoff’s book Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry as the basis, but then put my own riff on it by adding a few more spices.

Golden Plum Jam Recipe: canning cookbooks

While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning.Golden Plum Jam Recipe: jam on spoon over toast

If you don’t have a whole lot of experience canning, but want to dip your toe into the preserving waters, then simple jams like this are the way to go. You do need some basic tools (canning jars, jar lifter, etc…), but beyond that, water bath canning is a very straightforward process.

By all means, if you do decide to try canning jams for the first time, your very first purchase should be The Ball Complete Book of Home Preserving.

Here are the jars I used, but mine have the black lids. I don’t see that they sell the black lids anymore!

Spiced Golden Plum Jam Recipe

Spiced Golden Plum Jam Recipe

Yield: 5 half-pint jars
Prep Time: 1 hour
Cook Time: 20 minutes
Canning Time: 30 minutes
Total Time: 1 hour 50 minutes

A delicately spiced plum jam


  • 4 pounds plums, any type but I prefer golden
  • 2 cups sugar
  • 3 tablespoons strained fresh lime juice
  • 1/2 " slice of ginger, cut in half
  • 6 green cardamom pods, crushed (1/2 teaspoon ground). If using pods/seeds place in tea infuser or wrap in a square of cheesecloth.
  • 2 cinnamon sticks


  1. Prepare canner, jars and lids. SeeThe Ball Complete Book of Home Preserving for instruction and additional reference.
  2. Place a saucer with 3 spoons on it in your freezer
  3. Put plums and sugar in a wide, 6-8 quart preserving pan or stainless steel saucepan.
  4. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes.
  5. Pour into a colander set over a large bowl and stir the plums gently to drain off the juice.
  6. Return the juice to the pan, along with ginger slices, cardamom and cinnamon and bring to a boil over high heat.
  7. Boil, stirring occasionally until the syrup is reduced and thick, about 10 minutes.
  8. Return the plum and any accumulated juice to the pan, along with the lime juice and bring to a simmer.
  9. Simmer, stirring frequently, until a small dab of the jam spooned onto the cold plate and set in the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes.
  10. Remove from heat.
  11. Spoon your jam into hot jars, leaving 1/4 inch headspace.
  12. Remove air bubbles and wipe rim.
  13. Center lid on jar
  14. Screw band down until resistance is met, then increase to fingertip tight.
  15. Place jars in canner, making sure they are completely covered with water
  16. Cover pot and bring to a boil
  17. Boil for 10 minutes
  18. Turn heat off, remove lid and let sit for 5 minutes
  19. Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
  20. Refrigerate any jars if their lids don't pop down.


This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.


Adapted from Canning for a New Generation by Liana Krissoff

Nutrition Information:
Yield: 40 ounces Serving Size: 1 ounce
Amount Per Serving: Calories: 66 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Carbohydrates: 16g Fiber: 1g Sugar: 15g Protein: 0g
Golden Plum Jam Recipe: jam on spoon in front of canned jars of plum jam

Golden Plum Jam Recipe

If you would like to add this Spiced Plum Jam recipe to your canning repertoire, then please bookmark this page or pin the following image for your future reference:

Pin for Golden Plum Jam Recipe: Perfect for morning toast or biscuit, and hostess, housewarming or holiday gifting.

You might also like these canning, preserves and jam recipes: 

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Until next time…










You Might Also Like:

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A recipe for blueberry jam infused with chamomile, preserved by water bath canning. Canning the jams lets you enjoy them for months to come

Rum Spiced Pear Jam

Rum Spiced Pear Jam and Gingerbread Scones

Nectarine Elderflower Jam

Nectarine Elderflower Jam

Spiced Golden Plum Jam Recipe


  1. Tammy

    September 19, 2016 at 10:45 am

    We are jam lovers around here. This sounds delicious! I will have to try it. 🙂

    • lynn

      September 20, 2016 at 6:57 am

      Hi Tammy, I do hope you and your crew enjoy. It is really a lovely, faintly spiced delicious treat. Do you have snow yet? Joking…but just a little.

      Have a great day!

      Hugs, Lynn

      • Tammy

        September 20, 2016 at 10:16 am

        You think that is funny but it will be snowing here soon! 🙁

      • Christine Buck

        August 19, 2019 at 5:54 pm

        Greetings from Oregon. Found your recipe on Pinterest while searching for golden plum recipes after my sister surprised me with a box of slightly overripe plums from her tree. Your Spiced Golden Plum Jam is AMAZINGLY DELICIOUS!! Next year I’ll make sure to get twice the amount of plums so I can make extra for Christmas gifts. Thank you. Christine

        • lynn

          August 19, 2019 at 9:03 pm

          Oh Christine…you just made my day! Like you, I love that jam and in fact, need to see if I can find some golden plums soon! We just moved, so my canning has really suffered this summer.

          Do tell…how do you like to enjoy this jam? I love it on scones!

          Hope you have enjoyed your Oregon summer! I imagine it is lovely out there this time of the year!



  2. Sherry

    September 19, 2016 at 12:24 pm

    I love the idea of adding a vintage spoon as a gift!! Very clever! There is nothing better than homemade jams on toast in the morning and this recipe sounds amazing! Thanks.

    • lynn

      September 20, 2016 at 6:56 am

      Hi Sherry! The only problem with collecting vintage spoons as gifts is that in reality, I’m having a hard time parting with them…I keep them in an old baby cup on my hutch and really love looking at them. We’ll see how many actually leave my home this Christmas!

      Many hugs to you today…I know you are crazy busy.


  3. Mindy

    September 20, 2016 at 9:19 am

    Hi Lynn! This sounds absolutely delish! I’m a jam/preserves kinda girl. I love to put them on toast, or English muffins, or bagels…. This makes a great gift & I love the idea of including a pretty spoon with the jar. Great idea!

    • lynn

      September 20, 2016 at 9:33 am

      Good Morning Mindy and I hope your day is off to a good start. I’ve gone almost gluten free and one of the things i miss most is jam on toast or english muffin! And the GF bread, it just doesn’t do it for me most of the time. So I know how much you enjoy that simple but delightful little treat. Enjoy!

      Thanks for coming by today and wishing you a lovely week ahead.

      Hugs, Lynn

  4. Liz

    September 20, 2016 at 2:58 pm

    Mmmm I’ve been bingeing on plums recently, so this jam recipe looks extra delicious! 😀

    • lynn

      September 24, 2016 at 8:22 am

      Hey Liz…it’s quite tasty.Give it a try! And…thanks for your restaurant suggestions. We ended up at Al’s Burger Shack and I had a burger with the bacon caramelized onion jam and blue cheese! So good.

      Have a great day.


  5. Sarah @ 2paws Designs

    September 22, 2016 at 3:47 pm

    Love the idea of including a spoon with the gifted jars of jam. What a neat idea. And they are so pretty too!

    • lynn

      September 24, 2016 at 8:26 am

      Thanks Sarah! My challenge is parting with them…I get to love these little spoons. But I’m accumulating quite a stash, so I really do need to do a better job of gifting them.

      Have a great weekend.

      Hugs, LYnn

  6. Holly McCall {McCall Manor}

    September 28, 2016 at 6:21 pm

    HI! Thanks for linking up last week at Your Inspired Design, you are being featured this week! Stop by tomorrow to see and to link up some more of your fabulous creations! We love it!!!

    • lynn

      September 29, 2016 at 2:10 pm

      Hi Holly, Thanks so very much for the feature! I am heading over right now to share and visit. Have a great day.


  7. Sandra Balaram

    July 17, 2019 at 12:35 pm

    Your recipe looks delicious, but I have a question. The recipe does not say to pit and peel the plums. Are you actually leaving the pits in the jam? Are the plum skins soft enough to leave in as well?

    • lynn

      July 17, 2019 at 2:57 pm

      Hi Sandra,

      Good question…obviously I need to go in and make some clarifications! Do pit the plums, but I leave the plum skin on.

      Happy Canning my friend!



  8. Jo

    August 9, 2019 at 1:28 pm

    Hi! In your ingredient list you have the ginger listed as “1/2 slice of ginger, cut in half “. Of course I assume you mean fresh ginger root, but how much is a half slice? I can buy ginger-root from very small roots up to 7″ or 8″ long and 4” or so in width. Approximately how much is a 1/2 slice of ginger? Thanks!

    • lynn

      August 12, 2019 at 7:22 am

      Ugh…so sorry Jo! It’s actually a 1/2″ slice of ginger. Thanks for pointing that out and I will go correct it immediately.

  9. Judy Noorda

    August 19, 2019 at 3:28 pm

    Hi Lynn, BTW I love your name, I have another friend with it! Sounds amazing yum Jams! A question for you, I got the purple plums picked then hurt my back. I couldn’t waste them, so I juiced and bottled them. Could I make a sort of jelly with this recipe as the plums are long gone, just the pure juice remains?

    • lynn

      August 19, 2019 at 4:14 pm

      Aw thanks Judy! It is a good name!

      I think it’d be difficult to make this jam recipe with your plum juice, but you could definitely make plum jelly. You would need to add pectin since you don’t have the plum skins, but it’s completely doable.

      I have seen several recipes for making jelly with juice, but haven’t tried it myself.

      Wishing you a wonderful day my friend and hope your back is on the mend!



  10. Lori

    October 10, 2019 at 2:50 pm

    I made a batch of your plum jam and boy was it a hit! In fact, it was so good that a friend and I are going to make a bunch and give jars as Christmas presents . . . .along with apple butter and pear butter and your cranberry conserve! Yes, the fruit trees did exceptionally well this year. Have you ever tried making the plum jam in a crock pot?

    I just love your blog! Lori

    • lynn

      October 11, 2019 at 2:18 pm

      Hey there Lori! Girlfriend, you just made my day! I love to hear that my friends and readers enjoy these recipes as much as we do! And I so appreciate you taking a minute to chime in! Means the world to me.

      To answer your question, no, I have not tried the jam in a crock pot, but I can’t think that it would be a problem. If you get around to trying it before I do, let me know!

      Have a wonderful weekend my friend,

      Hugs, Lynn


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