Plum Jam

making plum jam

It was time to relieve our Victoria plum tree of its heavy branches of fruit, so I set about picking lots of gorgeous plums over the bank holiday weekend to make jam.

plum jam

Makes 6 -8 jars depending on size

1.5kg plums

1.25kg granulated sugar

Slice the plums in half and remove stones, place plums into a preserving pan with 400ml water, bring to a simmer and cook on a gentle heat for around 20 minutes until the fruit is tender and skins soften.

Add the sugar and stir to dissolve, bring to boiling point and boil rapidly for approximately 8 – 10 minutes, test for setting point at regular intervals to avoid burning the jam. Once setting point is reached, pot the jam and place lids on.

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