Photographer: Con Poulos. Stylist: Michele Cranston.
Make the most of stone fruit season with this easy plum jam recipe. Plums are a great choice for novice jam makers as setting is not usually an issue thanks to their high pectin content.
Ingredients
Method
Combine the plums, vanilla bean and seeds and the water in a large saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, until the fruit is soft and tender (about 40 minutes).
Add lemon juice and sugar to pan, cook, stirring, until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 40 minutes
or until jam sets when tested. Skim any scum (impurities) from surface of jam during cooking. To test jam, place a small plate in the freezer, spoon 1 teaspoon of jam onto the plate, freeze for 1 minute, or until it has cooled to room temperature. Run your finger through jam. If surface wrinkles and jam stays with a line between it, it’s ready.
Ladle the hot jam into 4 sterilised 500ml (2-cup capacity) jars (see tips below) and seal. Invert the jars for 2 minutes then turn upright and set aside to cool.
Plum jam recipe variation
If you like extra vanilla flavour, stir through 2 teaspoons of vanilla bean paste just as it comes off the stove.
Do you need to peel plums for jam?
You do not need to peel plums for jam. Simply quarter the plums and remove the stones.
How to store homemade plum jam
Homemade jams are best stored in the refrigerator. Firstly, as soon as the preserves are spooned or poured into the sterilised jars or bottles, they must be correctly sealed to prevent deterioration. Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot.
How to sterilise jars
Stovetop method
Place the cleaned jars on their sides in a large boiler or saucepan; cover with cold water. Cover pan and bring to the boil over high heat; simmer for 15 minutes. Using rubber gloves and tongs, carefully remove jars from water; drain. Stand, top-side up, on a wooden board. The heat from the jars will cause any remaining water to evaporate quickly.
Oven method
Stand clean jars, top-side up, on a wooden board placed in a cold oven (don’t allow jars to touch); heat oven temperature to very slow (120°C/100°C fan-forced), then leave the jars in the oven for 30 minutes.
How to use plum jam
You can’t go wrong with generous spoonfuls of plum jam on warm buttered toast for a simply sweet breakfast. For a classic baked treat, use plum jam in your favourite jam drops recipe and dollop on fluffy scones with cream. This plum jam recipe makes approximately 4 x 500ml jars so it’s a wonderful edible gift idea for loved ones.
