Plum Jam Recipe

Ingredients:

4 lbs (1.8 kg) plums
1 pint (575 ml) water
4 lbs (1.8 kg) sugar

Method:

Wash and wipe the plums. Cut in halves.
Put into a pan with the water and simmer gently until the fruit is soft.
Test for pectin.
Add the sugar, stirring until the sugar has dissolved.
Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top.
Remove the scum.
Pot and seal while still hot.

Makes around 6 lbs (2.7 kg) of jam.

Jam Making Help & Advice

These articles will get you started and explain the finer ponts of making your own jams and jellies:

Making Jam and Jelly at Home - Introduction and Equipment

Making Jam and Jelly at Home - Ingredients, Fruit and Pectin

Making Jam and Jelly at Home - Methods

Making Your Own Jam?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.

Filed under All Recipes, Fruit, Jams, Plums, Val's Preserves, Vegetarian Recipes by Val

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Comments on Plum Jam Recipe »

fayenz @ 2:28 am

I've just made my first batch of plum jam using this recipe, it turned out fantastic! We have an old plum tree that was cut back when we bought our house. Third year here and got 5 kilos of plums so didnt want to waste them.

Thanks so much for the recipe, what a great site this is.

Faye

Val @ 7:14 pm

I'm glad to hear that your Plum Jam turned out so well using this recipe and that you really like the site. I'm a great believer in "waste not, want not"!

kathryn MacQuien @ 7:56 pm

How do you test for pectin?

John @ 11:55 pm

Hi Kathryn
Follow the link below the recipe for making jam methods and Val explains it in there.

Hazel Meakin @ 5:10 pm

What a great web site this is. I have retired and need to "watch
the pennies" . I got plums reduced in the
supermarked, brought them home, found your web site and
proceeded to make my first batch of jam ever, it was a complete success. Many thanks, I have bookmarked your site, and will tell all my friends. I am looking forward to
making chutney for the winter and I have planted rhubarb this year so next year d.v should have my very own crop of rhubarb for jam.

Val @ 2:05 pm

Glad to hear you like the site so much. A quick tip - after X-Mas the supermarkets are always getting rid of satsumas, tangerines etc. at very reduced prices. They make wonderful marmalade.

Richard @ 11:27 pm

Just made some amazing plum jam… I have recently become slightly obsessed with making jam, my first jam was gooseberry. im 18 and just about to go to university so stocking up before i leave home! thanks again!

Clair @ 2:17 pm

Hi, I want to try this recipe but not sure what it means by 'test for pectin'? Can anyone help? Thanks!

John @ 2:43 pm

Clair - read my answer to the same question above.

Pete, Exeter @ 4:50 pm

I concur with everything that people have said here although I think a touch less sugar might give it a little edge. I have made a half batch this afternoon and put a very good pinch of powdered cloves in the mix which has given it a lovely spicy plum finish