Summer and early autumn are plum heaven at our stores. In February, the dark-fleshed varieties like Black Doris and Omega start to arrive and you know it's time to start making plum chutney, plum sauces and plum jam.
Our co-founder Marion Wood makes a batch of plum jam every year. “I love it!” she says. “The only jam I like more is blackberry.” Luckily for us, Marion usually brings a jar or two into the office to share. This year she’s been kind enough to share her recipe with us.
Not only is homemade jam delicious, it’s also a lot cheaper to make high quality jam at home than to buy it. Please note that it’s important to use slightly unripe or 'just right' plums. Very ripe fruit contain less pectin, meaning the jam won’t set properly.
Marion’s Plum Jam
Makes 2kg of jam
- Sterilised jars - here’s how to sterilize jam jars
- A large saucepan
- A sugar thermometer
- 1.5kg plums – Marion likes to use the ‘Omega’ variety
- 300ml water
- 1.5kg sugar
- Halve, destone, and mash the plums.
- Bring the plums and water to boil in a very large pot.
- Simmer gently for 45mins or until until fruit is tender.
- Remove pan from heat and stir in sugar.
- Bring back to the boil. Continue to boil rapidly until setting point is reached. Here’s how to tell when jam reaches setting point.
- Pour into sterilised jam jars and leave to set.
Do you have a favourite recipe for handmade jam, preserve or chutney? We’d love to hear it. Email us at firstname.lastname@example.org