This is the best jam I've made so far! It is so good. The plums produce a striking beautiful colour and the taste is delicious, the rich tangy flavour of the plums is just wonderful with the right hint of sweetness from the sugar and I only used half the sugar calls for.
Beautiful tangy plums!
Place whole plums in deep pot, cover with water and leave to boil. Remove the pips or stones as they rise, or simply 'look for it' and discard. Add in sugar and simmer till it reaches setting point. This is fairly easy to make, but be prepared as the whole cooking process takes about one and a half hours. Additional pectin is not needed as plums are rich in natural pectin.
If you have a candy thermometer, feel free to use it. I did not use the thermometer, I just rely on how thick or runny that I like my jam to be. One thing to remember is, once cool, the jam will set a little bit more.
Four jars of delicious plum jam!
Kept one for myself, the rest given to members of my family.
A spoonful of yumminess!
Plum Jam (original was Damson Jam)
(adapted from "50 Step-By-Step Homemade Preserves" by Maggie Mayhew)
1kg / 2-1/4lb damsons or wild plums
1.4 litres / 2-1/4 pints / 6 cups water (I use 5 cups water)
1 kg / 2-1/4lb / 5 cups preserving or granulated sugar, warmed (I use 2-1/2 cups sugar)
- Put the plums in a preserving pan and pour in the water. Bring to the boil. Reduce the heat and simmer gently until the damsons are soft, then stir in the sugar.
- Bring the mixture to the boil, skimming off stones as they rise. Boil to setting point (105C/220F). Leave to cool for 10 minutes, then pot in sterilized jars. Seal, then label and store when cool.