Plum, Lavender & Cinnamon Jam

Plum, Lavender & Cinnamon Jam

By: Rebecca Sullivan

Not all types of lavender are edible so check that the variety you use is OK to eat

Serves 5


  • 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


  1. 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.
  2. 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.
  3. Place into hot, sterilised jars, seal and store in a cool dark place.

Makes about 5 cups

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