Homemade Plum Jam Recipe

How to make it

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• Cut the washed and drained plums in half, and remove the stones.
• Quarter the plums and add the water, in the pan.
• Crack about 12 of the stones, remove the kernels and blanch in boiling water for 5 minutes before splitting them in half. This is supposed to improve the flavor, as I have alway done it this way I don't know if the flavor is any different if the kernels are not used.
• Add to the pan. Simmer until the fruit is pulpy, between 10 and 15 min's stir in the sugar and boil rapidly until setting point is reached.
• (see jam setting point below)
• Remove from the heat, skim, remove kernels, pot, cover, and label.
• Jam “set” or “setting point”:
• Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method. Before you start to make the jam, put a couple of plates in the fridge so that the warm jam can be drizzled onto a cold plate (when we make jam we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate). Return the plate to the fridge to cool for approx two minutes. It has set when you run your finger through it and leave a crinkly track mark. If after two minutes the cooled jam is too liquid, continue to boil the jam, testing it every few minutes until you have the right set. The jam is far more delicious if it is slightly runny.
• Sterilising the jars:
• The sterilising method that I used is simple. Just before making the jam, I quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c/140c for fan assisted. When the oven has reached the right temperature I turn off the heat. The jars will stay warm for quite a while. I only use plastic lined lids for preserves as the all-metal lids can go rusty. I boil these for five minutes in water to sterilise them. If I use Le Parfait jars, I do the same with the rubber rings.
• Damson Jam: The recipe above works well with damsons.