Many people are put off by making their own jam, but it really couldn’t be easier. You only need two ingredients for this plum jam recipe: sugar and plums, and the sterilisation process is really simple too. You can have your jam in the jars and ready to go in just over 30 minutes – easy!
How to store your plum jam recipe
When you open the jar, it’s best to keep the jam in the fridge and eat it within a month, but if you start noticing any mould, make sure you get rid of it, as it can make you quite unwell if you eat it. You can add a little twist to this plum jam by adding a bit of cinnamon to it, for a little extra spice. It’s perfect on toast for breakfast or scones with cream for a different take on afternoon tea! You can even have it with French toast for brunch if you fancy trying something new. We’re getting hungry just thinking about it…
HOW TO MAKE THIS PLUM JAM RECIPE
- 1.25kg (2lb 12oz) plums, halved and stoned
- 900g (2lb) preserving or granulated sugar
- You will need
- A preserving pan, sugar thermometer, sterilized jars and lids
Put the prepared plums in the pan with 300ml 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.
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.
Top Tip for making Plum Jam
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