How to make Easy Plum Jam
A recipe for a simple jam using dessert plums, ideal to spread on bread and butter, scones or Scotch pancakes.
- 900 g dessert plums (weight without stones)
- 4 tbsp water
- 900 g sugar
- 2 tbsp lemon juice
- 1 knob butter approx 1 tsp
Halve the fruit and remove the stones.
Wash your jars and place in a low oven (see notes).
Put into a large pan with the water and cook gently until the plums are soft but not disintegrated.
Add the sugar and lemon juice and stir until the sugar has dissolved.
Bring to the boil, and boil rapidly, (rolling boil) then remove from the heat after 5 minutes and test for set (see notes).
When setting point has been reached, skim off the most of the froth (scum) into a bowl (you can still eat this, it's not dirty just frothy) then add the knob of butter which will disperse the remaining scum.
Let it cool for about 15 minutes so the fruit settles and doesn't sink to the bottom of the jars.
Ladle into sterilised jars and leave to cool before sealing.
To Sterilise jars: thoroughly wash the jars, rinse in cold water, then turn upside down on a baking tray. Place in the oven and turn the heat on very low leave for about 15 minutes, remove just before filling. To Test for Set: After about 5 mins, spoon a little jam onto a cold saucer. Place it back in the fridge for 2 minutes then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
Calories: 68kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 24mgFiber: 1gSugar: 16gVitamin A: 60IUVitamin C: 2mgCalcium: 1mgIron: 1mg
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