Plum jam

We made this plum jam earlier in the year when plums were cheap. We used red doris plums.


  • 3kg plums quartered with stones set aside.
  • 2.5kg white sugar


  • Quarter your plums and place inside a large pot – a preserving pot if you have one
  • Add the sugar and stir through
  • Place on a medium heat and stir occaissonally so the plums do not catch on the bottom
  • Place the stones in a small cloth bag and place in, to add pectin to the mix
  • Once the sugar has dissolved, turn the temperature up to high
  • Keep the mixture at a rolling boil for at least 5 minutes
  • Test the gelling of the jam by spooning a little onto a pre-cooled plate in the fridge
  • Sterilise your jars and lids and spoon the jam in

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