Sugar Plum Jam
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 40 minutes plus cooling time
Makes 3x365ml/13oz. jars of jam
- 800g/28.3ozs. sugar plums
- 400g/14ozs. white sugar
Note: this jam method works best with high pectin fruit like cranberries, pears, apples, guavas, apricots, quince, plums, gooseberries and citrus fruit. Fruit like cherries, grapes and berries contain less pectin and may produce a looser jam.
Step 1 - Cut the plums in half and remove the pit. Mix with the sugar and cover and sit at room temperature for 1 hour. Heat a thick bottomed pot with a lid on medium to high heat (6 out of 10) and then place the plums and sugar in this. Bring to a boil and simmer uncovered for 10 minutes. Then turn off the heat and allow to come to room temperature. Repeat two more times (and this can sit on the benchtop with the lid on overnight if you've got to go to bed).
Step 2 - On the third time boiling keep simmering until it is thickened and becomes a consistent dark magenta shade and becomes jammy in consistency. You can also put a metal plate in the freezer and then when you think it's ready spoon a little liquid in it and run the handle of a spoon through it and if the line holds then it is ready.
Step 3 - I usually heat some glass jamming jars in the oven for 10 minutes at 180C/350F. When they're ready and still hot take them out of the oven ,pour in the hot jam into the hot jars (if the jam is cold the glass may crack and vice versa) leaving 1cm/1/2 an inch space on top. Using a tea towel, screw on the lids and turn the jars upside down and cool.