Niki's Notes
A perfect jam to make when you have an abundance of plums. Just-ripe plums are very high in pectin, so their setting point is reached quite fast - keep an eye on them and don't wander off!
A really nice addition is to add ground ginger or cinnamon - just add 2 or more teaspoons (depending on how strong you want the flavour) when you add the sugar.
Perfect on buttered toast, teacakes or scones.
Method
Make the jam
-
Soften the plums
Put the halved and stoned plums into a preserving pan with the water. Bring to the boil, then lower the heat and simmer until the fruit is very soft. NB If you don't have a preserving pan, you can use a large, wide, heavy-bottomed stainless steel stockpot or a wide casserole dish.
95°C (203°F) -
Dissolve the sugar
Add the sugar to the softened fruit and stir until it has completely dissolved.
-
Boil to setting point
Increase the heat and boil the jam until it reaches setting point, using a jam thermometer.
105°C (221°F) -
Pot and seal
Spoon or pour the hot jam into hot sterilised jars, then seal with sterilised lids.
Nutrition
Estimated values.
- Calories
- 4,240 kcal
- Protein
- 9g
- Carbs
- 1,065g
- Fat
- 4g
- Fibre
- 18g
- Salt
- 0g