How To Make Marrow and Plum Jam

Homemade Jam Recipes

Ingredients: Marrow and Plum Jam Recipe

Photo of Marrows2 lb / 1,000 grams of marrow (cooked weight)
2 lb / 1,000 grams of plums
4 lb / 1,800 grams of white sugar

Method - What To Do

Wash, peel and trim the marrow. Slice to remove the seeds and then proceed to cut the flesh into small dice shapes. Add the cubed marrow to a large bowl and mix in around half of the sugar, covering and then leaving to stand for a few hours, or ideally, overnight.

Photo of PlumsWhen the marrow and sugar mixture has been left for the desired amount of time, you can place it into a saucepan and bring it to a simmer. Stir during this time to help the remaining sugar dissolve and avoid any sticking problems. Cook for around 20 minutes, until the marrow flesh is starting to become soft.

As the marrow is cooking away nicely, you can move on to preparing the plums. Wash and halve the plums, so that all of the stones can be removed. The riper the plums, the more easily the stones will be to remove cleanly. Crack some of the plum stones with a rolling pin, so that the kernels can be extracted. This is an optional step, although the inclusion of some plum kernels will add a smooth and subtle flavour of almonds.

Photo of PlumsLower the heat and add all of the halved plums to the cooked marrow, along with the kernels and the remaining portion of weighed out sugar. Stir well until all of the sugar is dissolved and then turn the heat back up. Bring the marrow and plum mixture to a medium boil for around ten or 15 minutes, until the plums are tender.

Test for jelling by spooning a little of the marrow and plum mix onto a frozen saucer (from a freezer, or just a very cold saucer from a fridge). After 60 seconds, run a finger through this jam. If a skin and wrinkles are clearly present, your jam is ready for its set. Otherwise, simmer a little longer and then test the setting properties in this way once more, repeating until a good setting point and skin makes itself known.

Take the pan off the cooker heat, skim any unsightly froth that remains on the surface, and then ladle into glass jars. It is important that these glass jars have just been sterilised and that the ladled mixture is quickly topped with wax paper, before the lids are screwed on (immediately afterwards). This will avoid any potential contamination that may spoil the jam at a later date and cause unnecessary mould.

Marrow and Plum Jam Recipe - More Jam Recipes.