Gorgeous Sticky Plum Jam from scratch

I’m continuing my quest to try new jams every week in order to have an arsenal of recipes up my sleeve for my Jam business.

Last week I posted an ad on our local community Facebook group and a lovely lady replied asking if I could make Plum Jam? I told I’d be happy to give it a try and the outcome was brilliant!!! And Plum Jam is now one my favourites.

This is the recipe for my beautiful Plum Jam.

PLUM JAM RECIPE

Ingredients

1.5kg Fresh Ripe Plums
1kg Sugar
2 tablespoons Lemon Juice
1 heaped tablespoon lemon zest

Yield: 6-7 x 250ml jars

Method

Rinse the plums in cold water.

Half the plums along the spine and remove the stone.
Weigh the plums with a kitchen scale for an accurate measure (if possible - otherwise just go by the weight that you have purchased).

Add the plums to a heavy based, deep pot and heat on medium heat.
Add 1kg sugar (sugar should be 2/3 of the weight of the fruit).
Add the lemon juice.

Allow the mixture to stay on medium heat while the sugar dissolves.
Once the sugar is completely dissolved, increase the heat to bring the mixture to a rolling boil for 2 minutes. (Store regularly to prevent burning on the bottom)
I then reduce the heat by 1 number every 10 minutes until it is at a simmer.

The total cooking time should be around 40 minutes.
Test the readiness of the jam by putting. A teaspoon of the jam onto a cold plate and return the plate to the freezer for 2 minutes. Run a finger through the jam and if the sides stay without filling the gap and the jam wrinkles slightly when pushed, then the jam is ready. If it’s too runny continue boiling for another 5 minutes at a time and testing until you get the correct result.

Sterilise the jars before bottling and then place the jars in the oven at 100•C to stay hot.

Spoon the hot jam into the hot jars and place the lid on immediately. Allow the filled jars to return to Luke warm Temperature and then put them in the fridge to set.

Be careful not to overcook the jam as it will become toffee-like. Under cooked is preferred to over cooked as you can always reboil an undercooked jam to bring it to setting Point.

I hope you love the plum jam as much as I have!!! It’s delicious and so worth it!