Plums are in season and it's the perfect time for buying extra and making jam, Alison Lambert writes.
I used black Doris plums for this recipe as I adore their deep purple colour and decadent flavour.
Make sure you get a variety of plums that stone easy.
Makes 4 to 5 jars.
Ingredients
1kg plums, stoned removed, cut into bite-sized pieces
800g sugar
1 lemon
6 x 300ml jars with lids or seals
Method
Wash and sterilise the jars and lids. I do this by placing the clean jars upside down in the oven at 50degC for 30min or longer. I also place the washed lids in the oven. Try to keep any fingers or utensils from touching the inside of the jars.
Place the prepared fruit in a large heavy-based pot.
Add the sugar and ¼ cup water. Slowly bring to the boil as you want the sugar to dissolve. Once this has occurred allow the jam to boil vigorously. Remove any foamy impurities that may have risen to the surface and discard.
After about 15 minutes, test by spooning a little jam on to a cold saucer and allow to cool. Run your finger through the centre. If the jam stays apart, then it will set. If it's runny, then continue to cook until the jam test is at the point of setting.
Allow to settle for 5minutes and stir to incorporate the plums.
Ladle carefully into sterilised hot jars and seal tightly.
Allow to cool completely, label and store out of direct sunlight.
