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Oven-baked plum jam almost effortless: quick, fragrant and without constant stirring recept

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  • Easy to prepare
  • 6 portions
  • 95 minutes
Jan, 17. 12. 2025

Oven-baked plum jam is brilliantly simple: no long standing at the stove, minimal work and the result is perfectly thick, glossy and spiced. Simply sweeten the plums gradually during baking, season with cinnamon and cloves and finish by blending them with a dash of rum. Once you try them, you won’t go back to the traditional long cooking method.

For 6 portions

Ingredients

Preparation procedure

  • Preparing the plums and the first bake Wash, pit and chop the plums and put them into a deeper roasting pan. Drizzle with half of the vinegar and place in an oven preheated to 250 °C. Bake for 25 minutes. Do not stir during baking.
  • First sweetening Take the pan out, evenly sprinkle 250 g sugar over the surface and return to the oven. Bake another 15 minutes (still without stirring).
  • Second sweetening Sprinkle the remaining 250 g sugar and bake for 15 minutes more. The plums will be strongly caramelized and will thicken.
  • Spices and seasoning Remove the pan, sprinkle the surface with cinnamon and crushed clove, drizzle with the remaining vinegar. Blend smooth with an immersion blender. Stir in the rum.
  • Canning Fill hot jam into clean, sterilized jars. Immediately close tightly, turn upside down, cover with a blanket and let cool slowly.

Storage and tips:

  • Store the jars in a cool, dark and dry place. The jam will keep for months to years.

  • You can vary the spices (a pinch of star anise, vanilla), but cinnamon and cloves taste the most classic.

  • Rum can be omitted; however it adds aroma and enhances the fruity notes.

Total preparation time:

  • Preparation: 35 minutes

  • Baking: 60 minutes

  • Total: approx. 95 minutes

Number of servings:

  • Yield: approximately 4–6 jars of 250–300 ml (depending on the juiciness of the plums)

Conclusion:

Oven plum jam is quick, clean work and the result is consistent – without constant stirring and the risk of burning. Use it in buns, pies, gingerbread, on pancakes or with cheese. With a large plum harvest, it’s the most convenient way to preserve their flavor for the whole winter.

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