How To Make Plum Jam
A simple 4 ingredient Plum Jam Recipe
Servings: 100 15g servings (approximately)
Calories: 40kcal
Equipment
- 1 large pan
- 1 sugar thermometer optional
- sterilised jam jars
- sterilised ladle
Ingredients
- 1 kg plums
- 1 kg jam sugar
- 100 ml water
- finely grated zest of quarter lemon
Instructions
- Prepare and sterilise your jars (see how to guide link in post). Pop a plate in the freezer if you don’t have a jam thermometer.
- Wash the plums and remove any bruised, over ripe or bad fruit. Half the plums and remove the stones.
- Weigh the halved plums and measure out the same weight in jam sugar.
- Place all ingredients in a large pan. Bring to a simmer for 5-10 minutes, until the plums are tender, not mushy. Stirring occasionally until the sugar has dissolved.
- Raise the temperature and bring to a rolling boil. Allow to boil (without stirring) for 5 minutes, or until the temperature reaches 105C. If you don’t have a thermometer drop a little bit of jam onto the chilled plate to test the consistency. If it’s too runny continue to boil and keep checking until the jam sets on the plate.
- When the jam is ready carefully fill the sterilised jars using a ladle. Pop on the lids and allow to cool before storing in a cool dark place. The jam should last for a year. Store in the fridge once opened.
Notes
Tips
Don't forget to tag me on Instagram @TheDelectableGarden if you make any of my recipes.
Makes around 1500g of jam. It’s best to prepare more jars than you might need.
If you have plenty of plums and a large pan you can double up this recipe.
You are dealing with hot jam which can cause severe burns. It’s best to make sure you have everything ready before you start.
I clear the worktops and put down a couple of non slip heatproof (silicon) mats.
You will need to sterilise any equipment you will be using, such as a ladle. Wash with hot soapy water then steep in boiling hot water for 10 minutes and allow to air dry before use.
Nutritional value is for guide purposes only and is base on ingredients I used.