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Plum Jam

The quintessentially British jam

A simple homemade plum jam made with fresh plums and preserving or granulated sugar, cooked to setting point and sealed in sterilised jars.

Servings 6

Prep 5 min

Cook 30 min

Total 35 min

Difficulty Easy

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.

Ingredients

Plum Jam

1¼ kg Plums halved and stoned (2lb 12oz)
300 ml Water (1/2 pt)
900 g Preserving or granulated sugar (2lb)

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.
Plums: 15 min
95°C (203°F) hob
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.
Jam setting point: 8 min
105°C (221°F) internal temperature
Pot and seal Spoon or pour the hot jam into hot sterilised jars, then seal with sterilised lids.

Recipe from https://thyme-with-niki.uk