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Plum jam
- Adam Bush
Published: May 25, 2022 at 12:45 PM
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Makes 4 x 275g jars
Easy
Total time: 45 mins
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Plums are at their best from August until October – stock up on them while they're in season then make this easy jam for using in sweet bakes or slathering on toast
Gluten free
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Make your own plum jam, then check out our damson jam, fig jam, blackberry jam, cherry jam and strawberry jam. Also try our Christmas jam for a festive spread. You can also browse our collection of jam recipes and chutney recipes for more seasonal preserves.
Ingredients
Nutrition
-
1kg plums
stoned and chopped
-
700g granulated sugar
-
1 lemon
juiced
Nutrition: Per tbsp
- kcal32
- fat0g
- saturates0g
- carbs7.8g
- sugars7.8g
- fibre0.2g
- protein0.1g
- salt0g
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Method
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step 1
Clean and sterilise four large jam jars (click here for our sterilising guide).
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step 2
Tip the plums and sugar into a large pan, and put three small plates in the freezer for later. Bring the mixture gently to the boil, stirring to avoid anything catching on the bottom.
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step 3
Once boiling, simmer for 20-25 minutes, stirring, or until the mixture reaches 104C on a sugar thermometer.
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step 4
To check the jam is done, put a teaspoonful onto one of the frozen plates and leave for 20 seconds. The skin should crinkle and it will be obviously jam-like when you run your finger through it. If it isn't, simmer for another 5 minutes and repeat with another cold plate.
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step 5
Stir in the lemon juice and carefully divide between the jars. Put on the lids and cool completely. Kept sealed they will keep for four months but, once opened keep in the fridge and consume within one month.
Check out more great jam recipes
Authors
Adam BushDeputy food editor
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