plum jam recipe
- 2kg plums, roughly chopped and stoned
- White granulated sugar, 2 kg
- Cinnamon ground to 2 teaspoons
- Lemon juice, 1 tablespoon
- knob of butter
How to make plum jam recipe
- The jars and equipment should be sterilized before you begin. Put a few saucers in the freezer so you can test whether the jam is ready later (or use a sugar thermometer).
- Now Add 200ml water to the plums in a preserving pan, and simmer for about 10 minutes until the plums are tender but not falling apart. Add the sugar, cinnamon, and lemon juice, and simmer for about 10 minutes, until the sugar dissolves slowly, without boiling.
- Spoon a small amount of jam onto a cold saucer after about five minutes.
- When the jam is ready, a sugar thermometer should read 105C, so wait a few seconds and press it with your finger. If it wrinkles, the jam is ready. If not, cook for two minutes and test again using another cold saucer.
- Once the jam has cooled, add the cinnamon sticks (if you want to) and the butter knob. Cinnamon makes the jam look pretty and butter disperses any scum. The jam will keep for one year in a cool, dark place. Chill once opened. Let the jam cool for 15 minutes to prevent lumps of fruit from sinking to the bottom. Ladle into hot jars, seal, and leave to cool.