I like to make my plum jam with jam sugar. The pectin in jam sugar shortens the cooking time and I think the end result has a fresher, fruiter taste than jam that has been cooked for a long time, but that of course is a question of personal taste.
7 people made this
Makes: 2 to 4 jars depending on size
1kg plums, pitted
1 to 2 teaspoons ground cinnamon
1kg jam sugar
Method Prep:20min › Cook:12min › Ready in:32min
Chop plums and add to a large heavy pot. Stir in cinnamon. Slowly bring to the boil, then cook till plums are soft, about 8 minutes.
Add jam sugar and follow instructions on the package. Test a spoonful of jam on a small cold plate and cook a bit longer if it is still runny. Fill the piping hot jam into sterilised jam jars.