plum jam recipe
Recipe date: 18/04/2015
1.5kg plums, stones removed and peeled
1 tbsp lemon juice
1.5kg caster sugar
2 (13g) sachets pectin
Place plums, water and lemon juice in a large non-reactive saucepan. Bring to the boil over medium high heat, stirring often. Once at the boil, reduce heat to low and simmer until fruit is tender, about 10 mins.
Return to the boil, stir in sugar and stir continuously whilst the jam is boiling. Add pectin and boil for exactly 1 minute (do not overcook the pectin or the jam may not set properly).
Remove from heat and skim off any foam. Pour into sterilised jam jars, leaving about 5mm space at the top of each. A funnel may help with this, but ensure it's sterilised if using one.
Wipe jam jar rims, and top with sterilised lids. Process in a hot water bath for 5 minutes, then remove and allow to cool at room temperature. Store in fridge once opened.