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Plum Jam

  • 3/4 lb white sugar
  • 1 lb fruit
It is difficult to give the exact amount of sugar to be used in making plum jam. It entirely depends on the quality of the plums used. Therefore, use your own judgment.

After weighing the plums, halve them and remove the stones. Place on a large dish and delicately sprinkle with sugar. Set aside for 24 hours.

Put in a preserving pan. Let it simmer gently for about 25-30 minutes and then boil very quickly for 15 minutes, skimming carefully and stirring with a wooden spoon to prevent the jam from sticking.

It greatly improves the jam to put some kernels from the plum stones into it.
Submitted by Tess M Oct 1, 2009
15 min 30 min 45 min
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