Ingredients
Method
- Place prepared plums in a large preserving pan with water and lemon juice. Cook over medium heat for 15–20 minutes until completely softened.
- Sterilise jars in a 140°C oven for 15 minutes while the plums cook.
- Add sugar to softened plums. Stir over low heat for 5–8 minutes until every grain is completely dissolved — do not let it boil before sugar is dissolved.
- Increase heat to high. Bring to a rapid rolling boil. Boil hard for 10–15 minutes, stirring occasionally.
- Remove pan from heat. Drop a teaspoon of jam onto a cold saucer. Leave 1 minute. Push with fingertip — if it wrinkles, setting point is reached. If not, return to boil for 2–3 minutes and test again.
- Skim foam from surface. Leave jam to stand 5–10 minutes.
- Ladle into hot sterilised jars. Cover immediately. Label with fruit and date.
Notes
Use ripe but firm plums — overripe fruit has less pectin and sets less reliably.
Never add sugar before the fruit is fully softened.
Never let the jam boil before the sugar is completely dissolved.
Always have cold saucers ready in the freezer for the wrinkle test.
Use a pan at least twice the volume of the jam mixture — it bubbles up dramatically.
Store unopened for up to 1 year in a cool, dark place. Refrigerate once opened and use within 4–6 weeks.
