Plum Jam

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.