Plum Jam

A community recipe by buurvrouw1

Not tested or verified by Nigella.com

Introduction

From the Good Housekeeping Cookery Book. The recipe is brief, as there is a general introduction in the book which covers information like testing for a set and potting. This can also be found in Nigella's recipes on jams and preserves.

Ingredients

Serves: 6

Metric Cups

2⅔ kilograms plums
900 millilitres water
2⅔ kilograms sugar
butter (a knob)

5⅞ pounds plums
31⅗ fluid ounces water
5⅞ pounds sugar
butter (a knob)

Method

Plum Jam is a community recipe submitted by buurvrouw1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the plums & water in a preserving pan (or large saucepan) and simmer gently for about 30 minutes until the fruit is very soft and the contents of the pan are well reduced.

Remove the pan from the heat, add the sugar, stirring until dissolved, then add the knob of butter.

Bring to the boil and boil rapidly for 10-15 minutes, stirring frequently, or until setting point is reached. Take the pan off the heat.

Using a slotted spoon, remove the plum stones and skim off any scum from the surface of the jam.

Pot and cover in the usual way. Makes about 4.5 kg (10 lb)

Place the plums & water in a preserving pan (or large saucepan) and simmer gently for about 30 minutes until the fruit is very soft and the contents of the pan are well reduced.

Remove the pan from the heat, add the sugar, stirring until dissolved, then add the knob of butter.

Bring to the boil and boil rapidly for 10-15 minutes, stirring frequently, or until setting point is reached. Take the pan off the heat.

Using a slotted spoon, remove the plum stones and skim off any scum from the surface of the jam.

Pot and cover in the usual way. Makes about 4.5 kg (10 lb)