This super easy Plum Jam recipe uses just a few simple ingredients and is a great way to preserve delicious plums for use throughout the year!
What you need:
2kg plums (I used Little Farms Ugly Plums)
1.5kg sugar
Juice of one lemon
125ml filtered water
1 tsp cinnamon (optional)
5-6 empty jars (I used recycled jam jars)
What to do:
First of all, place a small saucer in the freezer; you will use this later to check your jam is done.
Prepare your jars:
Prepare your jars. Use glass jars with metal lids, wash and rinse well to ensure your jars are clean. Sterilise your jars by placing them on a baking tray into a preheated oven (130°C) for 15minutes, then remove (using oven mitts or a thick tea towel) and place onto a wooden chopping board (don't put the hot jars directly onto a benchtop or cool surface, as they might crack).
If your lids have rubber lining, sterilise these seperately by bringing a pot of water to the boil and submerging the lids in the water for 15minutes, then use tongs to remove and allow to air dry.
Prepare your jam:
Wash your plums, then cut them in half, remove the stone and cut them in half again. You do not need to remove the skin; in fact it's best not to, as the skin contains pectin which helps the jam set.
Add your quartered plums to a large, wide pot along with 125ml filtered water. Bring the pot to a gentle simmer, then cook with the lid on for 15minutes, stirring occasionally, until the plums are soft.
Remove the lid, add the sugar, lemon juice and cinnamon (the spice is optional, you can definitely leave it out - I just sometimes like to add a little extra flavour). Bring the pot to a rolling boil, stirring constantly until the sugar is dissolved.
Continue boiling for about 15minutes, stirring occasionally, then remove from the heat and check your setting point using the saucer from your freezer. Place a small amount of jam on the saucer and tip it vertically. If the jam slides slowly down the saucer, it is ready. If it runs fast down the saucer, it needs to cook for longer so place the pot back on the heat for another five minutes then check again. You may need to do this more than once.
Once the jam is ready, remove from the heat and let sit for 10minutes before carefully ladling it into your sterilised jars. Leave room at the top of the jars, then seal with the lids. Leave on the bench top overnight or until cool, then wipe off any spills from the outside of the jars, label them and store in a cool, dark place.
A perfect topping for toast, with cream on scones, in baking, for breakfast or dessert, this versatile home made plum jam will store well for up to a year. Once you open a jar, keep it in the fridge.