Plum jam

    40 min

    A favourite plum jam of the family which we make to preserve the flavour of in season plums year round.


    Bedfordshire, England, UK
    93 people made this

    Serves: 70 

    • 1.8kg caster sugar
    • 1kg coarsely ground peeled plums
    • 150ml water
    • 100ml lemon juice
    • 2 (13g) sachets pectin

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. In a large pot, combine sugar, plums, water and lemon juice. Bring to the boil, stirring constantly. Stir in pectin; return to a full boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 6mm headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

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    Reviews in English (2)


    well second time making jam with my son but this recipe seemed to take ages for jam to set and even then after an hour of feeling hot through the boiling it up wasn`t that stiff but when it was taken out of pan and jarred up it seemed to set even harder , shame I did like the taste and was easy to read recipe but think less time needed even though it was runny for a while until last minute. any tips to either add anything to make it less thick heat etc?  -  25 Aug 2015


    nice !  -  16 Dec 2014