Easy Plum Jam
Easy Plum Jam without pectin made with only 2 ingredients. It's a delicious way to preserve plums and capture the intense flavour of summer. Sink your spoon into softly set jam bursting with vibrantly coloured plums and spread on a scone.
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Servings: 132
Calories: 42kcal
Equipment
- 2 Tea plates or saucers - placed in the fridge before you start making the jam.
- Preserving pan - I use an 8.5 litre Penguin Home Professional pan.
- jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
- 4 x 350 g Sterilised jam jars and lids
- jam thermometer
Ingredients
- 1.5 kg fresh ripe plums about 1350g after stoning
- 1.25 kg granulated sugar
Instructions
- Stone and cut the majority your plums in half. Chop the rest into smaller pieces.
- Put the plums in a preserving pan and add 200ml water. Bring to a simmer and place on a lid.
- Cook for about 10 - 15 mins until the plums are tender but not falling apart.
- Add the sugar and, over a low heat, let the sugar dissolve slowly without boiling. This is likely to take about 5 mins.
- Check the sugar has completely dissolved before increasing the heat to medium.
- Bring to a gentle rolling boil and cook for around 15 minutes or until the jam thermometer reaches 104℃ / 220F.
- Test for setting point using the wrinkle test. Remove your pan from the heat and drop a little jam onto an ice cold saucer. Then gently push the jam with your fingertip - if the jam crinkles, setting point has been reached. If not, boil the jam for a couple of minutes more and then check setting point again.
- Once setting point is reached, ladle your jam into warm, sterilised jars before sealing with airtight lids.
- Store in a cool, dry place out of the sunlight and use within 12 months.
Notes
- The recipe makes enough (approximately) to fill 6 x 350g jars.
- Serving size is based on one tablespoon (approximately 15 g)
- Keep to 1.5 kilo of fruit or less for each batch of plum jam. I've used red plums,
- Victoria plums or damsons make good plum jam too.
- Your Homemade Plum Jam will keep for up to a year. Store in a cool, dry place away from direct sunlight.
- Once opened, refrigerate and use within 4 weeks.
- Nutrition information is approximate and meant as a guideline only.
Serving: 1tbs | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 0.1mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.02mg