Tuesday, September 1, 2009

Plum Jam

We’ve had a bumper crop of Victoria plums on the tree in the garden.plums jam

 plum jam

So I’ve been busy making yummy plum jam….

Recipe: Victoria Plum Jam

3lb plums

2 3/4lb sugar

knob of butter

Put the sugar in an oven proof dish and put in the oven on a low heat.

Halve and stone the plums. Put in a jam/large pan with approximately 1 pint of cold water. Bring to the boil then turn down the heat and simmer gently until the plums are cooked and squashy -approx 15 minutes.

Add the warmed sugar and stir to dissolve. Turn up the heat and boil rapidly for approx 10 minutes then test for set. When setting point is reached take off the heat and stir in the butter to disperse any scum. Ladle into warmed jam jars put on lids and leave to cool. Enjoy! 


Christine said...

So, you don't have to use pectin for this recipe? I've never canned before, but have always wanted to try. I just fear that my jars will end up with a fungus *ewwwww* cuz I did something wrong.

The jam looks delish. I could just come over and bring the homeade scones. :)

JulesQuilts said...

I don't use pectin. I do most things on the spur of the moment and never have any, wouldn't know where to buy it! I've not had any problems, I read that adding lemon juice or a couple of apples helps with the set I think that is what the pectin is for?

I recently started putting jams in the freezer, sounds crazy but I find they keep better and they don't get fungus on the top. I know folks worry about the glass jars breaking but so far I haven't had any break.

Come on over I'll put the kettle on!