A few days ago Nicola and I picked a load of plums on the farm, the tree was absolutely laden. So Nicola decided to make some plum jam.
Ingredients
- 1kg of plums
- Juice of a lemon
- Juice and zest of an orange
- 2 tsp of cinnamon
- 600g of sugar
- 100ml of water
How to make the plum jam
- Remove the stones and roughly chop the plums
- Put the plums in a heavy based pan and add 100ml of water
- Bring to a simmer and cook for 10 minutes or until the plums are tender
- Add the sugar, lemon juice, orange juice, orange zest and cinnamon
- Cook slowly for a further 10 mins until the sugar has dissolved
- Increase the heat to a rolling boil for about 5 minutes to reach setting point
- Pour into sterilised jars
Wrinkle test for setting
Put a teaspoon of the jam onto a cold saucer and push with your finger; if it wrinkles it’s ready.
Sterilising the jars
- Wash the jars and dry them
- Put the jars o a baking tray and put them in the oven
- Set the temperature to low
- When the oven reaches temperature turn it off
We sometimes make plum jam on our 1 Day Foraging Course.
You can see plenty of photos from this and all of our other courses on our Facebook page.
