Plum Jam Recipe
If you have a garden you know that everything seems to be ready to harvest at one time. I have apples and plums all over the place, which is good and bad at the same time. It seems like I zoom from one thing to the next trying to prepare and preserve as much as I can. A friend of mine suggested I make plum jam using this simple but OH SO GOOD recipe from Waitrose.
Please excuse my messy cut and paste method but I really need to get back to the jam pot boiling away on the stove. Enjoy!
How to Make Plum Jam
- 2kg English plums, washed, halved and stoned
- 600ml cold water
- 2 x 1kg bags Tate & Lyle Jam Sugar
- Put the plums and water in the pan. Bring to the boil then reduce the heat, simmer uncovered, stirring occasionally with the wooden spoon for 45 minutes or until the plums are soft and pulpy and the liquid is reduced by about half.
- Add the sugar, stirring until it has completely dissolved. When the sugar has dissolved, the base of the pan will no longer feel gritty when stirred with the wooden spoon. Bring to the boil and boil rapidly for 4-5 minutes.
- Remove from the heat and test for the setting point by spooning a little jam onto one of the chilled saucers. Cool for a few seconds, then push the jam with your finger. If it wrinkles on the surface, it has reached setting point and is ready to put into the jars. If not, boil a further 2 minutes, then test again.
- Skim off the scum from the surface using a slotted spoon. Leave to stand for 15 minutes, then stir thoroughly. Set the prepared jars on a wooden board, fill the jug with jam and pour into warm jars right to the top. Cover the jam with a waxed disc and a jam pot cover. Secure with an elastic band and label or mark on the jar with a waterproof pen.