So here’s the recipe for plum jam. Easiest jam I’ve tried, and as the plums are high in pectin needs no special sugar or anything. I even managed to make it without burning the pan. Scale recipe up or down as required – I find it easier to manage smaller quantities as I don’t have a proper jam pan. I sometimes add ground ginger and/or an apple.
Amounts below make 2.25kg. (5-6 jars depending on size)
1.5kg plums – washed, halved and stoned
300ml water
1.5kg sugar, warmed
Place water and fruit in a pan and simmer till tender.
Add sugar (warm for a minute or 2 in microwave first) and stir in until dissolved.
Boil for 15-20 mins until setting point is reached.
You can test for setting point by putting a small amount of the jam onto a cold saucer – after a few moments it should wrinkle slightly when pressed with your finger. You can use a jam thermometer if you prefer but personally I’ve never had much luck with these.
Once setting point has been reached , skim off any surface scum and pour carefully into warm sterilised jars and seal whilst hot.
