Anolon Academy

Plum, Lavender & Cinnamon Jam

By Rebecca Sullivan

Use any in-season plum…freestone ones are easier to deal with as the flesh just pulls away from the stone easily! No need to cut it away. Not all types of lavender are edible so please check that the variety you use is OK to eat.


  • 1.5 kg plums any sort
  • 200ml orange juice
  • 200ml water
  • Finely grated zest of one orange
  • 1tablespoon lavender petals
  • 2tsp cinnamon powder
  • 1.25kg sugar


Place a saucer in the fridge. Wash and halve the plums discarding all the stones except about ten. Place in a heavy-based preserving pan the plums, stones and all other ingredients except sugar.

Bring to the boil then reduce the heat to medium-low and simmer until the plums begin to fall apart, about 20 minutes. Lower the heat, add the sugar and stir until it dissolves. Bring the mixture to a rolling boil and cook over medium heat until it sets, normally about 20 more minutes. Test by placing a teaspoon of jam on the cold saucer, leave for a minute and push your finger through the middle. If the surface is crinkled it’s set.

Place into hot, sterilised jars, seal and store in a cool dark place.

Makes about 5 cups