Sweet plum jam is as simple to make as it is delicious. Spooned over fluffy buttermilk scones, this will be an afternoon tea to remember after you make this easy home-made recipe.
650g plums, halved and de-stoned
2 tbsp water
2 tbsp lemon juice
½ tsp butter
- Pre-heat your oven to 100C/210F. Wash three preserving jam jars well, rinse and place upside down on an oven rack for 15 minutes to sterilise. Remove just before filling.
- Quarter or chop the plums. Add to a heavy based saucepan and with 3 tablespoons of water, cook for 5 minutes on medium heat or so until the fruit has softened slightly. (If the plums are already juicy and ripe, this step isn’t necessary). Place a small plate in the freezer.
- Add sugar and lemon juice to the softened plums and bring to a rolling boil on high heat. Add a jam/confectionary thermometer and cook until the temperature reaches 105C/215F setting point.
- Once the jam reaches the correct temperature, stir in the butter with a spatula until melted. Perform the jam setting test … remove the saucer from the freezer and place a dollop of jam on the plate. Leave it for a couple of minutes and if you run your finger through the jam and it stays apart, it’s ready. If not then continue to boil and repeat the test.
- Scoop off the scum from the top of the jam. Carefully remove the jars from the oven and ladle the jam into the preserving jars. Screw the lids on firmly and leave to cool completely. Label the jars and store until needed.
Home-made jam can be stored in a cool dry place for up to 12 months.
Once opened, refrigerate and use within one month
Keywords: Jam, plum jam, summer