Plum Jam

Name: Plum Jam
Yield: About 400ml
Cuisine: British
Ingredients: 500-600 g Plums; 2-3 tablespoons Water; 1 tablespoon Lemon Juice *optional, only if more sourness is required; 1 cup Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

When I first made Plum Jam, the hardest challenge was removing stones. The recipe said that I needed to cut Plums in half and remove stones, but I just couldn’t do that. DO NOT try to do so. Cook Plums with stones. Best part of a Plum is actually around the stone. You can remove stones easily after Plums are softened.

Hiroko Liston @hirokoliston

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Ingredients

About 400ml

500-600 gPlums
2-3 tablespoonsWater
1 tablespoonLemon Juice *optional, only if more sourness is required
1 cupSugar

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Steps

1

Clean and wash Plums. If Plums are large, slice off flesh, but you don’t need to cut nicely. If Plums are small, I would just make a cut around the stone, so that Plums get softened more easily. Place Plums, including stones, in a saucepan.
2

Add some Water. If more sourness is required, add Lemon Juice, but you probably don’t need it. Most Plums are sour enough.
3

Bring to the simmer over medium low heat and cook, stirring occasionally, for 10-15 minutes. Plums are softened and there must be plenty of juice. Add 1/2 cup Sugar and keep simmering. *Note: For better result, I recommend to remove white foam on the surface.
4

When stones are ready to be removed, use a slotted spoon or something similar to remove them. Add remaining Sugar, and simmer, stirring occasionally, until desired consistency is achieved. *Note: Jam will thicken when it cools.