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.
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.