plum jam.
I made jam again! Plum this time, as our neighbour came round with a huge bowlful from one of her trees (I think they’re getting a bit plummed-out at the moment).
This recipe gave me about 4lb jars full.
Before you start don’t forget to put two side plates into the freezer for checking whether it has reached setting point.
Ingredients:
- approximately 1.5kg of plums, stoned & roughly peeled
- 500ml of water
- a good dash of lemon juice
- 1.5kg of sugar.. (I didn’t use proper jam sugar as from what I can tell you don’t really need it for plums, but my jam is a little on the runny side – if you want a firmer jam I suggest getting sugar with pectin in it, or adding a little pectin to it before you bring it to the boil.)
Method:
i. Simmer the plums in the water & lemon juice for about 20 mins or until suitably soft & broken down.
ii. Add the sugar, stir it until it has dissolved & then bring to the boil – beware bubbling & spitting jam at this point!
iii. Boil for about 20-30 minutes & then check whether it has reached setting point by dropping a little onto one of the frozen plates – if it wrinkles when you run a finger through it it’s ready, if not boil for a little longer.
iv. Ladle the jam into a jug & pour into sterilised jars, put the lid on & you’re done!
It looks really great. I just made plum chutney, which is on my blog, but also damson jam which is so incredibly delicious. I adore plums.
Just had a peek at your blog – the chutney looks amazing! I’ve never really attempted chutney properly, might have to leap the garden fence & obtain a few more plums!
Do it!