As summer drifts into autumn, fruit is in abundance, not only in our gardens and allotments but also in grocers and supermarkets. One of the easiest ways to use up a glut of fruit is to make jam. Plums are full of pectin that makes jam set easier, so here’s my easy plum jam recipe.
I’m no Domestic Goddess so if I can make it, so can you!
1kg plums washed and stoned
1kg granulated sugar (or less if you want less if you want less sweetness)
Juice of half a lemon
Small piece of butter ie 20 grams
75 mls water
Sterilised jars, waxed paper circles and labels
You can vary the quantities and when in doubt, use less sugar and water – you can always add more to taste.
Put fruit, juice of lemon and water in a large heavy based pan and boil, stirring often. Reduce heat then simmer for about 30 mins until the fruit is all soft. Add the sugar and keep stirring until it’s all dissolved. Add butter, increase heat and stir continuously until the mixture comes to the boil.
Continue stirring until the jam reaches setting point. Use a jam thermometer or drop a small amount on a chilled saucer and pop it in the fridge for a couple of minutes. Take it out and drag a (clean!) finger across it. The mixture should stick and wrinkle a bit. If it’s not setting, boil for longer until it does.
When you’re happy it’s setting, remove the pan from heat and, ideally using a funnel, pour into your sterilised, warm jars. (Make sure the jars are completely dry or the jam will get mould on it.) Seal with waxed circles and label while jars are warm. let them cool and then put in the cupboard.
Ideally, wait a few weeks before enjoying the fruits of your very easy labours. Delicious on hot, buttered crumpets!