Plum jam recipe
- 2kg of plums, weighed after stones removed (try combination of light and dark fleshed plums)
- 350ml water
- 1.7 kg white sugar
Place water and plums into large stockpot and bring to a simmer for 25 minutes.
Add sugar, and stir until dissolved, turn it up to boil for about 25- 30 minutes, check if it has set by dolloping a little bit on a cold plate (try putting a saucer in the freezer to cool it). If it sticks like jelly and doesn't move, its set!
Remove from heat and skim off any 'scum' floating on top.
Pour into your sterilised jars and process in boiling water, approximately 35 minutes.
- Try this tangy jam on buttered fresh bread or toast, or to fill pastry cases.
- A few spoonfuls of this plum jam to give depth to ribs or Asian marinades. The whole family will love it!
- To properly sterilise jars:
- Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
- Fill your jars, but do not touch the inner rim or the inner of the lid of the jar.
- When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude!
Related chutney, sauce and preserve recipes:
- Bush chutney
- Easy rhubarb jam
- Orange marmalade
- Italian tomato sauce
- Lemon curd
- Lemon butter
- Quick peach jam
This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.