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Plum Jam

A community recipe by

Not tested or verified by Nigella.com

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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.

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 ounce 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)
  • Tell us what you think