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A friend has a plum tree in her garden and came round to see me with a carrier bag full of delicious purple fruit. We were about to go a way for three nights so that evening I made a batch of jam and here’s the recipe.
Plum Jam – makes 3 lbs
900g or 2lbs ripe plums, washed halved and stoned. 900 g or 2 lbs of sugar and a knob of butter
Place the halved plums in a perserving pan with 300 ml (1/2 pint) water and simmer gently for 20 minutes until the fruit is soft and the liquid well reduced. Take the pan off the heat, add the sugar and stir until disolved, then add the butter and bring to a rapid boil for 10 minutes.
Check the setting point on a chilled/frozen saucer and once reached remove any scum from the top of the jam.
Leave to rest for half an hour before transferring into sterilised jars.
You can use this same recipe for damsons too which makes a slightly tarter jam.
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