Plum Jam – “How To Make” Recipe From The Jam Jar Shop
Posted by Neil Smith on
Being in Season from August through to early October in the UK, Plums are a great jam to get into making during the month of September. Whilst you’re at it, why not browse our varied selection of available jam jars?
This recipe is for 3x 450ml jars of cinnamon-spiced plum jam.
Ingredients
- 2kg plums
- 2kg white granulated sugar
- 3 cinnamon sticks
- 2 tsp ground cinnamon
- 2 tbsp of lemon juice
- Knob of butter
- 200ml water
Equipment
- Sterilised jam jars
- Sterilised preserving pan
- Sterilised saucer x2
- Ladle or Wooden Spoon
- Thermometer
Plum Jam Recipe
- Sterilise all the equipment that you are planning to use.
- Put a couple of saucers in the fridge or freezer to be used for testing later.
- Stone and chop your plums.
- Put the plums in the preserving pan and add the water.
- Cook for about ten minutes.
- When the plums are tender, but not falling apart, add the sugar, lemon juice, and ground cinnamon. Let the sugar dissolve slowly, without letting it boil.
- After another ten minutes, when the sugar has fully dissolved, bring the pan to a full boil. Leave it to boil for around five to ten minutes.
- Test the jam is ready by spooning it onto your cold saucer. Gently push it with your fingertips. If it wrinkles it is ready. Alternatively, if you have a thermometer, it should read 105C.
- When ready, take your plum jam off the heat and add the cinnamon sticks, and the knob of butter.
- Let the jam cool for around fifteen minutes.
- Ladle into the jars and seal. Leave the jam in a cool, dry place, and refrigerate once opened.
Plums contain many nutrients, are full of vitamins, and relatively low in calories. Plums are a good source of fibre, vitamin A, vitamin C, and vitamin K, and make this lovely autumnal jam. The recipe will produce a jam that will keep for 1 year whilst sealed.
For more information regarding our wide selection of jam jars available through our online shop, get in touch with a member of our dedicated team today.