Making this plum jam recipe is fun and easy. You may ask, does plum jam need pectin? The answer is no, plum jam is a relatively easy jam to make and requires no added pectin.
Plums are one of the fruits that naturally contain a high level of pectin along with fruits such as apples, gooseberries and citrus fruits. Fruits that are low in pectin are soft fruits such as strawberries, blackberries and cherries to name a few.
When making bramble jelly, as my mum would make many years ago, we used blackberries and apples, the apples naturally have the pectin needed to make the jam set correctly.
Turning a glut of seasonal fruit into delicious pots of jam that will keep for months at a time when correctly made can be a pleasure.
When I say correctly made, I mean firstly that you add fruit and sugar in the right quantity and checking first whether pectin is needed for the type of fruit you intend to use.
Sterilizing your jars before using them is also paramount to the storage of the jam but I’ll come to that further in the recipe.
At the time of writing Plums were in season and I happened to have plenty of ripe plums ready for picking in my garden. Firm, slightly under ripe is best for jam making.
Sterilizing the jars
I prefer the oven method of sterilizing jars.
Put the oven on at 120c or Gas mark 1
Wash the jars thoroughly with hot soapy water, making sure to do the same for the lids. Rinse well.
Put the jars and lids upside-down into the pre-heated oven on a shelf for roughly 10 -15 mins.
Leave in the oven until you are ready to use them, this should keep them sterile.
You will need:
Use 3 500g Jars or equivalent smaller jars.
You will need a small tea plate or saucer to put in the freezer for a few minutes toward the end of the jam making process.
Plum Jam will keep in the fridge for up to 3 months once open or up to a year in a cupboard at room temperature while still sealed.
I hope you give this a try, and don’t forget to adapt the amounts according to how much fruit you have available.
The colour of the jam depends on the variety of plum used, some are paler in colour, the variety of plum I used is a European variety with a dark, rich colour which reflects on the jam colour when finished.