Plum Jam – a simple, sweet and sticky plum jam!
We have a great plum tree in the garden and this year we’ve had a huge amount of lovely ripe plums – more than I know what to do with! I was researching what I could do with a glut of plums and the most common suggestion was to make jam – if I’m being honest I was a little nervous about giving jam a go, having not made any before. I looked at a few recipes and consulted my trusty baking bibles and decided to just do it – as Nike would say 😉
I love plums, they have such a lovely sweet flavour that’s really recognisable and super delicious. The skin of a plum however can be quite tart and as this is used in the jam making process it adds a great contrast to the sweetness – I really think it adds something extra to make the jam even more moorishley good.
Like I said, I hadn’t made jam before so I was a bit nervous for my first time but I definitely needn’t have been – it couldn’t have been easier! The hardest part about making jam is the waiting and watching before you can taste your creation! You don’t really need any special equipment but I would definitely recommend investing in a sugar thermometer – it makes reaching the right temperature more accurate but don’t worry if you don’t have one.
Once you’ve made the sticky sweet plum jam there are so many ways you can eat the deliciousness – I’ve made this scrummy swiss roll and it was so so good! You can find the recipe on the Good Food Website if you’re interested! If you just want a simple quick way to enjoy your homemade jam then I would suggest a slice of toast with a generous serving of plum jam ❤
I hope you give making jam a go – I really enjoyed it and it is so worth it when you get to sample the sweet goodness. Let me know what flavours would be your favourite – I’d love to hear from you all.
500g plums, stoned and halved
500g sugar (you can get specific jam sugar but I used normal caster sugar and it worked just the same!)
1 – Preparing the jam jars – I used leftover jars to store the jam you just need to make sure they’re sterile before you use them. I thoroughly cleaned them with hot soapy water and then stuck them in the dishwasher on their own on the highest temperature – then they were ready to go.
Top tip: if not using a sugar thermometer place a small plate in the freezer for testing the jam later.
2 – To make the jam – add the plums and water to a heavy saucepan and allow to come to the boil. Then let them simmer for about 30 minutes or until the plums are very soft. The skin will have pretty much disintegrated into the water mix as well.
3 – Add in the sugar over a low heat and continuously stir until it has completely dissolved. Once dissolved bring to a rapid boil and let it boil until the temperature reaches 105C on the thermometer – do not stir at this point. This will take about 10 to 15 minutes.
4 – To test whether the jam is at setting point place a small amount on the chilled plate and if the jam wrinkles when pressed it’s ready – if not return to the heat and boil for a further 5 minutes.
5 – Fill your prepared jars with the jam and enjoy!
Here’s a sneak preview of how I’ve been using my plum jam … ❤ Coming Soon!!
Happy Jam Making!