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.
Ingredients
- 900 g dessert plums (weight without stones)
- 4 tbsp water
- 900 g sugar
- 2 tbsp lemon juice
- 1 knob butter approx 1 tsp
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 68kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 24mgFiber: 1gSugar: 16gVitamin A: 60IUVitamin C: 2mgCalcium: 1mgIron: 1mg
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