Italian Plum Jam
A thick dark rich fruity smooth plum jam with excellent keeping qualities
Servings: 5 450g (1lb jars)
- 1750 g plums
- 1 kg granulated sugar
Wash and halve 1750g (3lb 14oz) plums and remove and discard the stones.
Place the plums in a preserving pan or large saucepan with 1kg (2lb 4oz) granulated sugar. Heat gently stirring until the juices run and the sugar has dissolved.
Reduce the heat and simmer for 2 hours, until the jam is thick and dark, stirring occasionally to prevent it from burning on the base of the pan.
Remove from the heat and allow to stand for about 10 minutes. Purée in small batches before pouring into sterilised jars Seal, allow to cool and label.
The jam will keep for at least 12 months if stored in a cool dark place. Refrigerate after opening.
To sterilise jars
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.