Plum Jam

Karen Hart, Plums

  • Makes about 7 jars of 250g each


  • 1 kg plums, halved and pitted
  • 4¼ cups granulated sugar
  • 4 TBP of lemon juice


  1. Put all the ingredients in a large glass bowl, cover with clingwrap and leave to stand overnight in a cool place.

  2. The following day, prepare the jars first.

  3. Wash them in warm, soapy water, rinse well and place it in an oven pan, lined with a clean tea towel, in a preheated oven at 110ºC for 10 minutes.

  4. Remove from the oven and allow to cool.

  5. Put the plums, sugar and lemon juice in a large saucepan or preserving pan and bring to a boil over medium to high heat, stirring constantly with a wooden spoon.

  6. Remove the scum that has formed on the surface.

  7. Let the jam boil for about 20 minutes.

  8. Using a small ladle, fill the prepared jars to the top with the jam, while it’s still hot.

  9. Carefully wipe off any spills on the outside of the jars, then seal with airtight lids.

  10. Leave to cool, then store in a dark, dry place.

    HINT: Before you start cooking the jam, place a saucer in the freezer. When you want to test for a set after boiling the jam for 20 minutes, spoon a dollop of jam onto the cold saucer. Give it a few seconds. If you can draw your finger through it and it stays separated, your jam is ready.