Plum Jam

August 17, 2011 By Sandy

For the best flavour and setting results it is best to use slightly under-ripe plums when making plum jam as their pectin content will be higher. If the stones are difficult to remove, it may be easier to make a plum cheese.

Plum Jam

This will make approximately 1 1/2 kg of jam.

1kg plums, stoned
1 kg granulated sugar
If fruit under ripe use up to 250ml of water

Simmer the fruit until soft, adding water if necessary
Add the sugar and stir until dissolved
Bring to the boil and boil rapidly until set.
Pour into prepared jars.

Try using mixed varieties of plums or adding some peeled and cored apples.
A little bit of orange zest added when you add the sugar and then removed before pouring into jars, gives a good flavour.

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