Omari Gates
Making plum jam is a great way to preserve the taste of autumn fruits and enjoy them throughout the year. The process is simple and requires just a few easily accessible ingredients: plums, sugar, lemon juice, and water. The key to achieving the perfect flavour and texture lies in using ripe, juicy plums and allowing them to macerate overnight before cooking. Sterilising the jars beforehand and adding lemon juice are also crucial steps to ensure your jam sets correctly and stays fresh. Whether spread on toast or used in baking, homemade plum jam is a delicious treat that you can easily customise and enjoy.
| Characteristics | Values |
|---|---|
| Ingredients | Plums, sugar, lemon juice, water |
| Plum type | Sweet, ripe, juicy plums; red plums for colour |
| Lemon juice | Fresh or bottled |
| Sugar type | Regular granulated sugar; light/dark brown sugar or raw sugar are alternatives |
| Cinnamon | Optional |
| Sterilising jars | Wash in dishwasher/hot soapy water, then oven at 130°C/270°F for 15-20 mins |
| Cooking | Simmer plums in water for 10-30 mins, add sugar, cinnamon, lemon juice, then boil for 5-20 mins |
| Testing | Jam coats back of metal spoon, or use cold plate test |
| Storage | Store for up to a year in a cool, dark place; refrigerate after opening |
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What You'll Learn
Choosing the right plums
When choosing plums to make jam, it's best to select sweet, ripe, juicy fruit. The riper the plums, the better—even if they're on the verge of decaying. If you're picking plums from your own tree, choose the ones that hang like water balloons and fall off at the slightest touch, or those that have already fallen to the ground. At the farmer's market, ask if they have any crates of overripe fruit, which they may be willing to sell at a discount.
You can use any variety of plum that you like, but note that red plums with ruby-red flesh will give your jam a beautiful colour. If you don't have fresh plums, you can use the same amount of other stone fruits, such as apricots, peaches, or nectarines, or a mix of these.
You'll want to cut the plums into small pieces to help them disintegrate as they cook, resulting in a smoother jam. However, if you prefer chunkier jam, you can cut the plums into larger pieces.
Before cooking, it's a good idea to macerate the plums overnight in the refrigerator. This will allow the sugar to draw out flavorful juices and dissolve, making the process of cooking your jam much easier.
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Preparing the ingredients
For the plums, it is best to use sweet, ripe, and juicy ones. The riper, the better—plums that are almost overripe will make for a more flavourful jam. You can use any variety of plum you like, but red plums with ruby-red flesh will give your jam a beautiful colour. Cut the plums into small pieces to help them disintegrate as they cook, or cut them into large pieces if you prefer chunkier jam. If you have the time, macerating the plums overnight will enhance the flavour and reduce cooking time. Simply combine the plums with sugar and let the mixture rest in the fridge. This will allow the sugar to draw out the juices and dissolve.
Regular granulated white sugar is best for making jam, but you can also use light or dark brown sugar. If you are diabetic or insulin-resistant, it is recommended to use a sugar substitute, such as Lakanto monkfruit sweetener. Sugar is essential to the jam-making process, but it is important to remember that it should not be the main ingredient. The right ratio of plums to sugar will give you a bright plum flavour without being overwhelmingly sweet.
Lemon juice is another key ingredient, as its acidity helps to bind the ingredients and create the gel-like consistency of jam. Fresh lemon juice is recommended for the best flavour, but bottled lemon juice is also an option, especially if you are canning your jam as it has a more consistent pH level.
Finally, you will need water. It is best to use filtered tap water, but any water will do.
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Sterilising the jars
Sterilising the glass jars is an important step in the jam-making process. It ensures that your plum jam will be safe to eat and prevents bacteria or mould from growing, which can cause the jam to spoil. Here's a step-by-step guide to sterilising your jars:
Choose the Right Jars
Select glass jars with airtight, metal lids. Ensure they are free from any residue and have been thoroughly washed in the dishwasher or by hand with hot soapy water, then rinsed well. Check that the metal lids do not have rubber inserts, as these could melt in the oven. You can recycle glass jars with metal lids that are in good condition, or you can purchase new ones. Avoid using jars that previously contained pickles, as they may retain the aroma and alter the flavour of your jam.
Preheat the Oven
Preheat your oven to 130°C (270°F). While the oven is heating up, place your clean jars on a baking tray or in a roasting dish. It is important that the jars are dry before placing them in the oven.
Heat the Jars
Place the jars in the preheated oven for 15-20 minutes. This step is crucial for killing any bacteria that may be present on the jars. Leave the jars in the oven for the full duration of the recommended time to ensure they are properly sterilised.
Handle with Care
Once the jars have been sterilised, remove them from the oven using oven mitts or pot holders to protect your hands. Be cautious as the jars will be very hot. Allow the jars to cool completely before handling them further. It is important to avoid touching the inside of the jars during this process to maintain their sterility.
Prepare for Canning
After the jars have cooled, you can proceed with the canning process. Wipe the rims of the jars clean before sealing them tight. It is important to ensure that the jars are completely sealed to create an airtight environment and maintain the sterility of the containers.
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Cooking the jam
Firstly, add the plum mixture to your pot and stir in four teaspoons of calcium water. Place the pot over medium heat and cook, stirring frequently to prevent scorching at the bottom. As soon as the plums have broken down slightly and become tender, run them through a food mill to achieve a smoother texture. If you prefer chunkier jam, you can skip this step.
Next, increase the heat and bring the jam to a full rolling boil. Stir the mixture for 15-20 minutes. You can use a canning thermometer to check if the jam has reached its gelling point. Alternatively, you can perform the cold plate test by spreading a small amount of jam onto a cold saucer from the freezer and pushing it with your fingertip. If it wrinkles, the jam is ready.
Once the jam is ready, allow it to stand for at least 10 minutes in the skillet to cool to room temperature before transferring it to sterilized glass jars. Make sure to wipe the rims of the jars clean and seal them tightly. Store the jam jars in a cool, dry place away from direct light.
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Storing the jam
Sterilising Jars:
Firstly, always use glass jars with airtight metal lids for storing jam. Ensure that the jars and lids are washed thoroughly, either in a dishwasher or by hand with hot soapy water, and then rinsed well. Preheat your oven to 130°C and place the jars inside for 15-20 minutes to sterilise them. This step is crucial for eliminating any bacteria that could spoil your jam.
Cooling the Jam:
Before transferring the jam into the jars, allow it to cool to room temperature. This prevents the formation of condensation inside the jars, which can promote bacterial growth. Place the jam in a skillet or pot and let it stand for at least 10 minutes.
Filling the Jars:
Once the jam has cooled, carefully ladle it into the sterilised jars. Make sure to wipe the rims of the jars clean before sealing them tightly. This ensures that no residue or stickiness is left behind, which could attract bacteria.
Storage Conditions:
Store your sealed jars of plum jam in a cool, dry, and dark place, such as a pantry or cupboard. Avoid direct sunlight or heat sources, as these can affect the quality and texture of the jam over time. Under these conditions, your unopened jam should last for up to a year.
Refrigeration:
Once you open a jar of plum jam, it should be stored in the refrigerator. Keep the jar tightly sealed and place it in the fridge, where it will last for up to 3 months. This ensures that your open jam remains fresh and safe to consume.
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Frequently asked questions
You will need plums, sugar, lemon juice, and water. Some recipes also call for cinnamon and calcium water.
No, you do not need to remove the skin from the plums. The peel is thin, and it holds some of the pectin of the fruit.
Regular granulated sugar is best. However, you can also use light or dark brown sugar, or raw sugar. If you are diabetic or insulin-resistant, it is recommended to use a sugar substitute.
Fresh lemon juice is recommended for the best flavor. However, bottled lemon juice is also acceptable and may be preferred for canning due to its consistent pH level.
Store the jam in a cool, dry place away from direct light. It should last for up to a year unopened and up to 3 months in the refrigerator once opened.
