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Plum Jam

A basic plum jam recipe to use up a glut of plums.
Course: Preserves


  • 1 kg plum
  • 950 g sugar
  • a knob of butter


  • Stone and half all the plums. A rather therapeutic exercise if you are a patient person and have radio on.
  • Put in a big pot with a dash of water (1 tbsp) and boil for 20 mins or so, until the plums are very soft and skin comes off easily when you pick them.
  • Add sugar and stir to make sure it all dissolves. Turn up the heat and let the mixture comes to a rolling boil. Boil for 5 to 10 minutes, or until it's set. *
  • Stir in the knob of butter and the scum on top will magically disappear! Leaving you with jewel red jam.


*To test if jam is set: Put a small dish in the freezer, spoon a little bit of jam onto the cold dish, wait for 20 sec or so, push the jam with a finger and if it wrinkles, your jam is set!