Plum Jam

Plum Jam © kvalifood.com

Plum jam is easy to make and uses up plums while they are in season. A mix of varieties — Victoria, prune plum, opal, greengage — gives more complexity than a single variety on its own. Jam sugar (pectin sugar) ensures a good set without a long cooking time.

Ingredients

Makes 5 jars

  • 2 kg plums (optionally 2–3 different varieties: Victoria, prune plum, opal, greengage)
  • 100 ml water
  • 600 ml sugar, to taste
  • 1 sachet jam sugar (pectin sugar)

Directions

Preparation

Wash the plums, halve them and remove the stones.

Cooking

Cook the plums for 10 minutes with the lid on and the water, until they are soft.

Sugar

Set aside 2 tbsp of the sugar and add the rest to the plums. Cook the jam for 5 minutes without the lid.

Jam sugar

Mix the reserved 2 tbsp of sugar with the pectin sugar and stir the mixture into the boiling jam. Cook for a further 2 minutes.

Finishing

Skim the jam and pour into clean, scalded jars. Seal immediately.

Notes

  • Without pectin sugar, cook the jam for 20–25 minutes instead until it sets — check by dropping a little onto a cold plate
  • Cinnamon and vanilla are popular additions — add them from the start and remove before finishing
  • A mix of plum varieties gives better flavour and balance than a single variety
  • Store in a cool place; keeps 6 months unopened