Equipment
Ingredients
Main
- 1000 g plums, halved and stones removed
- 30 ml lemon juice, freshly squeezed
- 700 g granulated sugar
- 150 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 794 kcal
- Protein
- 2 g
- Carbohydrates
- 204 g
- Fat
- 1 g
- Fiber
- 4 g
- Sugar
- 200 g
- Sodium
- 3 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 404 mg
- Calcium
- 18 mg
- Iron
- 0.5 mg
- Magnesium
- 18 mg
- Phosphorus
- 41 mg
- Zinc
- 0.3 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 27 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.1 mg
- Folate
- 14 mcg
- Water
- 262 g
Sources: USDA FoodData Central
Method
Place the halved plums, citrus juice, and water into a heavy-based saucepan and simmer for 5 minutes until the fruit begins to soften.
Stir in the sugar gradually until the crystals have fully dissolved, then remove from the heat, cover, and let the mixture cool for 2 hours.
Return the pan to the heat and bring to a rapid boil for 10 minutes until the setting point of 105°C (221°F) is reached, then let it rest for 5 minutes.
Transfer the hot jam into a wide-necked jug and pour the mixture into the sterilized jars, filling them to the brim.
Seal the jars with lids immediately and store them in a cool, dark place.
Chef's Notes
- To test the setting point without a thermometer, place a small amount of jam on a chilled plate; it should wrinkle when pushed with a finger.
Storage
Refrigerator: 6 months — Refrigerate after opening.
Troubleshooting
Jam is too thin and does not set
Cause: Setting point of 105°C was not reached or insufficient pectin in the fruit
Fix: Re-boil the jam for 5-10 minutes with an extra squeeze of lemon juice.
Prevention: Use a candy thermometer to ensure the mixture reaches the correct temperature.
Cultural Context
Plum jam is a beloved preserve with a long history in British households, particularly as a way to preserve the summer harvest. It's a staple for breakfast toast, scones, and a key ingredient in traditional desserts like Victoria sponge cake, reflecting a rich tradition of home preserving.
