Plum Jam

 A simple jam recipe to preserve those gluts of delicious plums.

  • 3 kilo(s) Plums
  • 1.5 kilo(s) Sugar
  • 600 mL Water

Cut plums in half and place in a large pan with the water and bring to the boil until pulpy.

Add sugar and bring up to the setting point 220 F or 104 C using a jamming thermometer. Or place a small plate in a freezer and when you think the jam is thick enough place a teaspoon of the jam onto the plate and if it creates a skin, then the jam is ready.

Strain through a sieve then put in clean jars.

Method

Cut plums in half and place in a large pan with the water and bring to the boil until pulpy.

Add sugar and bring up to the setting point 220 F or 104 C using a jamming thermometer. Or place a small plate in a freezer and when you think the jam is thick enough place a teaspoon of the jam onto the plate and if it creates a skin, then the jam is ready.

Strain through a sieve then put in clean jars.

Ingredients

  • 3 kilo(s) Plums
  • 1.5 kilo(s) Sugar
  • 600 mL Water
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