It was time to relieve our Victoria plum tree of its heavy branches of fruit, so I set about picking lots of gorgeous plums over the bank holiday weekend to make jam.
Makes 6 -8 jars depending on size
1.5kg plums
1.25kg granulated sugar
Slice the plums in half and remove stones, place plums into a preserving pan with 400ml water, bring to a simmer and cook on a gentle heat for around 20 minutes until the fruit is tender and skins soften.
Add the sugar and stir to dissolve, bring to boiling point and boil rapidly for approximately 8 – 10 minutes, test for setting point at regular intervals to avoid burning the jam. Once setting point is reached, pot the jam and place lids on.
This looks so easy and delicious!! Will this work with yellow plums as well do you think? I have been wondering what to do with our extras and this looks perfect!
Yes it would work well with any type of plum, I keep meaning to make jam with our early plum (not sure of variety) but the birds get to them before I do!
Yummy! I love a good plum.
oh that looks so good. Hoping my tree does something next year!
Been on pretty much the same task today – but our plums are yellow: so jam some, stew some and set some plum wine up.
Best wishes.
Thanksgiving! I will give it a try this weekend!
Looks delicious,I love your blog!