Plum jam

Both our plum trees failed to produce any fruit this year - I think they were frosted in the spring. But there are plenty of plums in the market at the moment. The little hard ones which aren't much good for eating are cheap - and brilliant for making jam. I bought small Sungolds for this jam, and the plums were cheaper than the sugar.

I've been eating this with a slice of homemade wholemeal bread for breakfast every day this week. No butter/marge - no need, it would only mask the fresh flavour.

Plum jam
for about 2.5 kg

1.5kg plums
1.25kg sugar

Halve and stone the plums. Simmer them in 400ml of water until they are cooked through (once you put in the sugar, they won't soften any more) - 15/20 minutes. Add the sugar, bring to the boil and cook rapidly until setting point is reached. This will take at least 10 minutes.

Test: I use a thermometer AND the saucer method (put a drop of jam on a saucer, wait til it's cool, then see how runny it is). You want quite a firm set. Bottle in sterilised jars (put them through a dishwasher cycle). Cover while hot; label when cold (otherwise the glue melts).


This is my entry for Heart of the Matter's September topic: preserving the harvest. Hosted by Michelle The Accidental Scientist.