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How to Make Plum Jam
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How to Make Plum Jam
Ingredients
- 2kg English plums, washed, halved and stoned
- 600ml cold water
- 2 x 1kg bags Tate & Lyle Jam Sugar
Method
- Put the plums and water in the pan. Bring to the boil then reduce the heat, simmer uncovered, stirring occasionally with the wooden spoon for 45 minutes or until the plums are soft and pulpy and the liquid is reduced by about half.
- Add the sugar, stirring until it has completely dissolved. When the sugar has dissolved, the base of the pan will no longer feel gritty when stirred with the wooden spoon. Bring to the boil and boil rapidly for 4-5 minutes.
- Remove from the heat and test for the setting point by spooning a little jam onto one of the chilled saucers. Cool for a few seconds, then push the jam with your finger. If it wrinkles on the surface, it has reached setting point and is ready to put into the jars. If not, boil a further 2 minutes, then test again.
- Skim off the scum from the surface using a slotted spoon. Leave to stand for 15 minutes, then stir thoroughly. Set the prepared jars on a wooden board, fill the jug with jam and pour into warm jars right to the top. Cover the jam with a waxed disc and a jam pot cover. Secure with an elastic band and label or mark on the jar with a waterproof pen.
Cook's tips
To Prepare the Fruit:
To halve the plums, cut along the indentation in the flesh, twist the halves apart and remove the stones with the tip of a sharp knife.
When the jam has reached setting point, prepare the jam jars so that the jars are ready at the same time as the jam.
The key to making successful jam is to weigh the fruit and sugar carefully. Use jam sugar that contains pectin, which is a natural setting agent found in varying quantities in fruit. Preserving sugar is also available, and contains larger crystals of sugar which dissolve more easily, but do not contain the extra pectin.
Kitchen tools
To Prepare Jam Jars:
Ensure the jars are free from cracks or chips. Preheat the oven to 160°C, gas mark 3. Wash the jars in hot soapy water, rinse and dry thoroughly. Put the jars on their sides in the oven for 10 minutes, then turn off the oven until the jam is ready to pot.
Choosing your Pan:
Use a large, wide saucepan. The mixture should not be higher than half way up the sides. The pan should also be wide so that the liquid will evaporate more quickly. A large, wide saucepan will also reduce the likelihood of the jam boiling over.
Equipment:
A sharp knife, a preserving pan or large wide heavy-based pan, long-handled wooden spoon, 4 saucers placed in the freezer, a slotted spoon, a wooden chopping board, a heatproof measuring jug, 8 x 450g prepared jam jars, 1 x pack Safewrap Jam Pot Covers.
Comments
This recipe was first published in August 2001.
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