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Plum Jam

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Picture by: RaewynL

Recipe by: Lynn Cole

Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.

Ready in 1 hour 45 minutes

Saved as a favourite by 14 cook(s)

Ingredients

Serves: 40

1.5 kg plums, washed
3 3/4 cups (1.5 kg) sugar, warmed
15 g unsalted butter

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Preparation method

Prep: 15 minutes | Cook: 1 hour 30 minutes

Put the plums in a large stainless-steel or enamel preserving pan with 2/3 cup of water and simmer for 1 hour, or until the fruit is very soft and the liquid has been reduced by about two-thirds. Reduce the heat, add the sugar and stir until it has dissolved completely. Increase the heat, then add the butter and stir until it has melted.

Bring the jam to a full rolling boil and boil rapidly for 15 minutes, then test for a set. If setting point has not been reached, boil for 5 minutes more, then test again.

Remove the pan from the heat and, using a slotted spoon, remove and discard the stones. Skim any froth from the surface and pour the jam into clean, warm jars. Cover immediately with waxed paper discs and cellophane covers.

Last updated: 07 Jan 2012