Plum jam

Plum jam

By
From
Encyclopedia of Food and Cookery
Makes
1.5–2 kg

Blood plums, satsumas or angelinas make particularly good plum jam, rich and tart, so try to get one of these varieties.

Ingredients

Quantity Ingredient
1kg firm plums, halved
butter
125ml water
1kg sugar, warmed

Method

  1. Remove stones from plums, crack a few and remove kernels. Butter a large heavy saucepan, add plums and water and cook gently for 15–20 minutes or until tender. Add warm sugar and heat until sugar dissolves, stirring occasionally.
  2. Add kernels, bring to the boil rapidly and boil vigorously for about 20 minutes or until setting point is reached. Remove pan from heat immediately, cool a little, stir gently and pour into hot sterilised jars. Cover and seal.
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