Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
*The plums I used for this jam were quite sweet so I used a fruit/jam ratio of 1 kilo of fruit to ¾ kilo of sugar. If the fruit you use is slightly unripe and quite tart you may need to use a ratio of equal weight fruit and sugar.
*The Australian tablespoon is 20ml or 4 teaspoons. In many other countries the tablespoon is 15ml or 3 teaspoons. Please adjust the measurement if necessary.
*Fresh lemon juice not only balances the sweetness of the sugar, it also helps the pectin set the jam.
*The chilled plates are used to quickly cool the jam when testing setting point.
*Always choose your widest saucepan that has enough height to enable the jam to boil vigorously. More surface area means the liquid will evaporate faster; having sufficient height means you can boil the jam at a higher heat.
*Do not use a metal spoon, it will become very hot. A long-handled wooden spoon is important to avoid being burnt by a splash from boiling jam.
*My jam reached setting point about 5 minutes after it began to boil rapidly. Boiling time will vary depending on the size of your saucepan and the heat that you apply.
*You can also check for setting point by using the temperature method. To use this method, you will need a sugar thermometer. Clip the thermometer to the side of your pan. When the thermometer reads 104C/220F the jam is ready.
*The colour of the jam will vary depending on the variety of fruit that you use.
*You can make jam with just a small quantity of fruit. If you use a smaller quantity of fruit the jam will set in a shorter time. You’re not restricted to using plums; if you’re able to access other lovely stone fruits use those instead, they all make delicious jam.
*Do not reduce the amount of sugar. Whilst the sugar sweetens the fruit it also acts as a preservative and helps the jam to set. If you reduce the sugar, your jam may go mouldy.
* You can use recycled jars with metal lids that are in good condition. Choose glass jars with tight-fitting lids and ensure the lids do not have rubber inserts.
*If your finished jam has not set as much as you would like, don’t worry, it will still be delicious stirred into some plain yoghurt or served over our no-churn vanilla ice cream. Or if it is slightly over-set and is very firm, it will be a lovely accompaniment on a cheese board.
*It is best to ladle the jam into hot jars to avoid them cracking.
*Please note, the nutrition information is based on one whole jar.