About this recipe:There's nothing quite like homemade jam. This one is no different. It's packed full of plums and is perfect on any breakfast table. Enjoy with pancakes, toast, scones, crumpets or savoury muffins.
4 1/2 cupfuls pitted, chopped plums
1.5kg caster sugar
1/2 teaspoon butter
50g powdered pectin for jam
8 (250ml) preserving jars with lids and rings
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Method Prep:30min › Cook:20min › Ready in:50min
Place plums and water into a large pot. Bring to the boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Stir in sugar and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly and then mix in the pectin quickly. Return the jam to a full boil and boil for 1 minute, stirring constantly. Remove from heat and skim off and discard any foam.
Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilised jars, filling the jars to within 3mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist kitchen towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several centimetres apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for upto 3 weeks.