I recently had a wonderful surprise when I discovered lots of little plums on one of our flowering plum trees. I decided to pick them and see if I could make some jam. There was a total of 1.1 kilos of plums which was a great bonus from a tree which isn’t supposed to produce fruit! I found a great recipe for making plum jam from wild plums here. This is the recipe I used, just changed it up for the quantity of plums available. I am sure this recipe would work with shop bought plums too!
- 1 kilo of plums
- 1 kilo of sugar
- Wash plums thoroughly and slit with a knife.
- Place plums in a non-metallic bowl and mix with sugar.
- Cover with a tea towel and set aside overnight.
- Place into a large, heavy based saucepan and heat gently, stirring until sugar is dissolved.
- Bring to the boil, then boil rapidly for 8-10 minutes until jam reaches setting point* (see note below).
- Once the jam is cooked the stones will rise to the top of the pan and can be removed with a slotted spoon.
- Pour or spoon jam into warm sterilized jars.
- Seal and set aside to cool.
- Store in a dark dry place for up to twelve months.
Setting point is reached when a small amount of jam placed on a cold saucer and put in the fridge for 2 minutes, forms ripples when you run your finger through it.
To sterilize jars place clean jars and metal lids on an oven tray and place in the oven for 15 minutes at 120 C. Different countries have differing recommendations regarding sterilizing jars, so follow your country’s recommendations.