Equipment
Heavy-based saucepan
or Dutch oven
Wide-necked jug
or Large measuring cup
Sterilized jars
Wooden spoon
Ingredients
4 servings
Main
- 1000 g plums, halved and stones removed
- 30 ml lemon juice, freshly squeezed
- 700 g granulated sugar
- 150 ml water
Nutrition (per serving)
794
Calories
2g
Protein
204g
Carbs
1g
Fat
4g
Fiber
200g
Sugar
3mg
Sodium
Method
01
Place the halved plums, citrus juice, and water into a heavy-based saucepan and simmer for 5 minutes until the fruit begins to soften.
5mLook for: Plums are soft and breaking down slightly.
02
Stir in the sugar gradually until the crystals have fully dissolved, then remove from the heat, cover, and let the mixture cool for 2 hours.
2hLook for: No visible sugar grains remain.
03
Return the pan to the heat and bring to a rapid boil for 10 minutes until the setting point of 105°C (221°F) is reached, then let it rest for 5 minutes.
10mLook for: Jam coats the back of a spoon and wrinkles when pushed.
04
Transfer the hot jam into a wide-necked jug and pour the mixture into the sterilized jars, filling them to the brim.
05
Seal the jars with lids immediately and store them in a cool, dark place.
Chef's Notes
- To test the setting point without a thermometer, place a small amount of jam on a chilled plate; it should wrinkle when pushed with a finger.
Storage
Refrigerator: 6 months — Refrigerate after opening.
