“Jam is the ultimate sweet treat, this plum jam can go on everything from scones and toast through to cheese and crackers”
The first time I made jam was when I went foraging for berries some years ago. I didn’t have a thermometer and I basically just added as much sugar as possible to make it sweet and tasty.
You might think it weird to make a jam at Christmas, but Christmas isn’t just about the dinner, it can also be about the breakfasts nibbles, the sweet treats, the cheese and crackers and of course gifts, which jam can definitely be.
Why plum jam?
I originally first made plum jam after collecting a hefty amount of plums from the plum tree in my Mum’s garden. They were Victorian plums. I didn’t have a clue what to do with them, and then someone suggested making a jam.
After making a crumble or two, I was still left with an abundance of plums and I had a lot of empty recycled jars that were just sitting there, so I decided to try it. I ended up making around 8 small jars for work colleagues and it’s become a firm favourite out of all of the jams that I have made.
PREP TIME: 10 mins
COOKING TIME: 30 mins
- 1.3 kg of plums, halved, pitted and quartered
- 3 cups of caster sugar
- 1/2 cup of water
- 1/2 cup of lemon juice
- Cooking thermometer
- Masonry jar
- Wash and cut the plums into chunks, removing the pits
- Combine the plums, water, lemon juice and sugar in a large saucepan. Bring to a boil to dissolve the sugar, stirring continuously
- Continue to stir for 15-20 minutes, or until the gelling point of 100C has been reached
- Remove from the heat and ladle into glass mason jars
- Leave to cool, cover and refrigerate
How did you find this recipe? Was it easy to follow or is something missing. Let me know how it turned out or share your pictures!