A perfect jam to make when there is a glut of plums. Just ripe plums are high in pectin so setting point is reached quite quickly, so keep a watchful eye!
- 1.25kg (2lb 12oz) plums, halved and stoned
- 900g (2lb) preserving or granulated sugar
Ground ginger or cinnamon is a really nice addition to plum jam, just add a couple of teaspoons or more to your liking when you add the sugar
1. Put the prepared plums in the pan with 300ml (1/2 pt) water. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft.
2. Add the sugar and stir until dissolved. Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point. Pot into hot, sterilized jars and seal.