Plum Butter (Jam)

    21 hours 25 minutes

    A delicious fruit butter to spread on warm bread, toast or scones, or use it to sandwich a sponge cake. A lovely way to preserve the flavour of local plums for enjoyment year-round.

    23 people made this

    Makes: 3 (300ml) jars

    • 2kg plums, stones removed and diced
    • 200g sugar

    Preparation:25min  ›  Cook:7hours  ›  Extra time:14hours resting  ›  Ready in:21hours25min 

    1. Place plums in a large, deep saucepan. Add a little bit of water to prevent burning. Heat over very low heat and simmer for 2 hours, stirring occasionally.
    2. Once plums have cooked down, remove from heat and set aside for 2 hours.
    3. Place saucepan back over low heat and cook gently for 2 to 3 hours.
    4. Remove from heat and set aside overnight at room temperature.
    5. The next day, place the saucepan back over low heat. Cook gently for 2 hours.
    6. Remove from heat and let stand at room temperature for 2 hours.
    7. Place saucepan over medium heat and bring to the boil. Add sugar and simmer for 15 minutes, until thickened.
    8. Ladle into sterilised jars and seal.

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