Oh! What a Lovely Jam

5 Oct

Victoria Plum Jam

Whoever invented jam was a very clever person. Plum season is coming to a close, but if you make this jam now then you can be eating plums for weeks to come. Lovely indeed!

Stewing Plums for Jam

Plum Jam Recipe

350g victoria plums, halved and stones removed
350g granulated sugar
50ml water
Juice of half a lemon

Place the plums and water into a saucepan and simmer on a low heat for about 30 mins until the fruit has collapsed. Add the sugar and continue to cook slowly for a further 10 mins until all the sugar has dissolved. Stir in the lemon juice, then turn up the heat to high and rapidly boil the sugar and fruit for about another 10 minutes, maybe less. At this point, test if your jam has set.

To test for a setting point have a chilled plate ready. Spoon a little jam onto the chilled plate, push the jam with a spoon or finger and if the skin wrinkles then its set. If not boil for a further 5 minutes.

Leave to sit for 10 minutes, then decant into sterilised jam jars. This quantity made 1x 450g/1lb jar, and a mini jar (a perfect gift for your Dart 10k hosts…) and can easily be scaled to the amount of fruit you have.

2 Responses to “Oh! What a Lovely Jam”

  1. afictionhabit October 5, 2012 at 9:32 pm #

    Yum – is it quite tart, if so I might give it a go. I like a tart jam. I made some rhubarb jam at the end of the summer and am slightly disappointed by its sweetness. Does it work well with the granulated, I tend to use jam sugar, not sure why really. Home made jam is such a great present like you say. I am making Christmas mincemeat next week – can’t wait, I love that smell of Christmas wafting round the kitchen.

    • Shoreditch Bakes October 9, 2012 at 10:10 am #

      Good call, it’s time for Christmas cake soon too I think! The plum jam is ever so slightly tart, thanks to the lemon juice, but still fairly sweet. You could add more lemon to make it even more tart. I actually used a small amount of demerara sugar to make up the quantity as I ran out of granulated! It adds a hint of toffee to the taste, worked really well and the jam set fine without jam sugar.

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