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    Plum and Bay Jam

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    Plum and Bay Jam

    Juicy plums and delicate bay leaves combine well for a crimson soft-set jam. Serve with savoury dishes on scones, as a filling for a Victoria sponge, or on hot buttered toast.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Makes: Approximately 1.8kg


    • 1kg ripe plums, washed, stalks removed and halved or quartered
    • 300 ml water
    • 6 small fresh bay leaves, broken in half
    • 1kg Tate and Lyle Preserving Sugar
    • Juice of ½ lemon
    • Knob of butter


    1. Place the cut plums with the stones, water and bay leaves in a large Pyrex bowl. Cook uncovered on full power for 10-15 minutes, or until the fruit begins to cook down. Stir well.
    2. Add the remaining ingredients and cook for a further 5 minutes on full power. Stir well.
    3. Continue to cook on full, stirring occasionally, for 20-30 minutes or until the setting point is reached. To test for this place a teaspoon of the jam on a chilled saucer and leave for 2-3 minutes. When you push your finger across the jam, it should wrinkle on the surface. If not, boil for a further 2-3 minutes.
    4. Allow to cool for 5 minutes. Remove the plum stones and bay leaves with a slotted spoon. Pour into sterilised jars and allow to cool before sealing.

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    Cook's tips

    To make this jam the conventional way, cook on the hob for the same amount of time, using a large heavy-based pan or preserving pan. Rub the pan with butter or add a little butter during boiling to help to reduce and disperse scum.

    Always break bay leaves to release their flavour.

    Always use preserving sugar as the large crystals dissolve slowly and evenly to reduce the amount of froth, giving a bright, clear set.


    Average user rating

    4 stars