How To Make Plum Jam
Homemade Jam Recipes
Ingredients: Plum Jam Recipe
4 lb / 1,800 grams of plums
3 lb / 1,300 grams of white sugar
15 fl oz / 450 ml of tap water
1 tablespoon of lemon juice
Method - What To Do
Plums are extremely seasonal and for a few weeks, those lucky enough to have a large tree quickly become inundated. If you are not careful, the plums will soon spoil, and so turning them into a tasty jam is an ideal way to preserve their goodness and prevent any unnecessary wastage.
Start by halving all of the plums and removing the stones from their centres. Place the halved plums in a saucepan, together with the water and sugar. Some plum jam recipes suggest the inclusion of a tablespoon of freshly squeezed lemon juice, although this really depends upon the sweetness and resultant acidity of the fruit, and so this should be added according to taste.
Turn on the heat and gradually begin to warm up the mixture, so that the sugar starts to dissolve and vanishes into the water and plum juices. Gently stir or shake the mixture, being careful not to break up the pieces of fruit. Once you are sure that all of the sugar has been thoroughly dissolved and that not one single crystal of sugar remains, turn up the heat slightly and allow the mixture to simmer for up to ten minutes, or until the plums are fully tenderised. Check whether the jam liquor has reached setting point by spooning a small amount onto a chilled plate, to see if it starts to set (it will quickly wrinkle upon touch).
If the jam is not yet able to set, return the plum mixture to the heat and continue to test its setting consistency in this way every couple of minutes. When ready, remove the pan from the heat, allow to cool for ten minutes and spoon off any scum that is present on the surface. Pour into sterilised glass jars and add a wax disc at the top of each jar, facing the wax side downwards so that the wax will melt with the heat, forming a strong seal to protect the jam from bacteria and mould.
Plum Jam Recipe - More Jam Recipes.
