Plum jam is a classic family favourite. When plums are plentiful, make your own plum with this simple recipe. The rich flavour of plums and the high acid and pectin content produces a good set, simply and easily every time - even if you are a beginner. Plum jam can be used beyond morning toast or sandwiches. Enrich your next family roast gravy with a teaspoon of jam, or use as the filling is Swiss rolls, fairy cakes, jam button biscuits or serve with ice-cream.

I use our home grown Santa Rosa plums which is a European plum species (Prunus domestica) which produce early in the season and has an excellent flavour but is still a touch tart until fully ripe. When harvesting there aren’t many that don’t make it into basket. Fresh from the tree, warmed by the sun, plum juices exploding in the mouth, this is the gardeners reward.

Preparation time:  20 minutes
Cooking time:       20 minutes
No of serving:       6 x 220 ml jars

Ingredient list

I kg firm ripe plums
900 gm white sugar
250 ml water

Preparation

Sterilise sealable glass jars and lids

Method

1. Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit.
2. Cut the plums in half and remove the stone. Cut each half in two and then each piece in half again horizontally.
3. Place the chopped plums and water into a large preserving pan.
4. Cook gently until the plums and are soft and pulpy.
5. Add the sugar, stirring constantly until dissolved.
6. Bring the mixture to boiling as quickly as possible.
7. Cook for another 20 minutes or until the jam is thick and reaches setting point.
8. Use a funnel to pour into warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5cm (I inch) from the top of the bottle and seal using your preferred method.
9. Seal, label and store in a cool dark place in the kitchen or pantry.
10. Allow the jam mature for at least 2 weeks before eating.

Recipe Notes

1. For the best results use firm, ripe fruit that it not too soft or that has been bruised.
2. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. The high acid and pectin content of plums makes plum jam very easy to make and produces a great set.
3. The jam will settle in the jar as it cools.