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Friday, January 13, 2012

Plum Jam

Plum jam
For the past year, Simon and I have been unsure about a couple of the trees that are in our garden; we couldn’t figure out what variety of fruit tree they were.  Turns out they were a couple of different types of plums.  So, the other day I picked all the ripe fruit and I made jam.
It turns out making Plum Jam is really easy – you don’t need anything fancy because as my research has told me, Plums have a lot of natural Pectin in them.  That’s the stuff that helps the jam to set, which means you don’t need to add anything.


Our lovely trees gave me 2.7 kg of fruit before I cut them up to remove the stones.
You will need:
Equal weight of plums and sugar (at least 1.5kg – just reduce the amount of water if you have less)
A little bit of water (about ⅔ cup)

Plums, chopping
Chop up the plums, removing the stones and put into a large pot with a heavy base.  Add a little bit of water (I put in about ½ a cup for all my plums).

Plums, nom nom
Bring the pot up to a boil and simmer uncovered for an hour, stirring occasionally.  The liquid should be reduced by ⅔ and the fruit should be soft.
Put a small plate into the freezer to make it cold for testing the jam later.
Add the sugar into the simmering fruit.  I would start with a small amount of sugar and taste the jam before adding more (I used about 1kg of sugar to my 2.7ish kgs of fruit because I found it sweet enough).  Stir until it is completely dissolved.Turn up the heat and bring the mixture to a rapid boil while stirring.  Boil for 10 minutes.

Plums, checking set
Remove the plate from the freezer and place a blob of the mixture on to it.  Once the mixture has cooled a little, run your finger through it; if the mixture stays separated it is ready to be put into jars.  If the mixture comes back together, boil it for a few more minutes before testing again.  Once the mixture is ready, remove from the heat and pour into sterilised jam jars (I used some from the supermarket that have the lids that pop in when they have sealed.  There’s heaps of info about how to sterilise them on the internet.)
I found this You Tube video really helpful and recommend it if you are going to give making Plum Jam a go.
Once opened the jars of jam will last for about 8 weeks.

Plum jam1


  1. Yum! I made plum jam about 2 years ago but I didn't boil it for long enough. I also have been freezing the plum mixture (before sugar) and using it for baking and making ice cream.


  2. fantastic! what's your favourite part of making jam? I like all the stages but especially love sterilising the jars :)

  3. My favourite part was the tasting :)

  4. I like Black Doris plum jam,made with a good squeeze of lemon.Delish.

    I enjoy your blog.


  5. Hi there, just joined your blog and find it very interesting, just a comment on your jam, instead of cutting up your plums and removing the pips - which I'm sure you would loose a good amount of fruit - I put all the plums in the pan count them first and then when the jam is cooked remove the pips until you have the same number as you did at the start. Its a lot easier than it sounds and no broken teeth if one gets left behind!

  6. I liked testing to see if it was ready :)

    Good idea about removing the pips later as it would save some of the fruit, but I would probably burn my fingers!