Plum jam holds a special place in the world of homemade preserves, offering a perfect blend of sweetness and tartness. This recipe, while inspired by Delia Smith’s classic approach, carries a personal touch from my own culinary adventures. The process of transforming ripe plums into a luscious, spreadable jam is both an art and a joy, and I’m here to guide you through each step with tips and tricks I’ve learned along the way. Whether you’re looking to capture the essence of summer or simply want to enjoy a homemade treat, this plum jam recipe is a delightful venture into the world of preserving.
Why You’ll Be Glad To Try This Recipe?
You’ll love trying this recipe! It’s super easy and the results are way better than anything you’d buy in a store. Imagine spreading your own homemade plum jam on toast – it’s just so satisfying. Plus, you can tweak the sweetness to exactly how you like it. Got a bunch of plums sitting around? This is the perfect way to use them, fresh or frozen. At the end of the day, you get this amazing jam that’s perfect for breakfast or as a sweet little gift for someone. How cool is that?
How To Make Delia Smith-Inspired Plum Jam Recipe Overview
This plum jam recipe is a wonderful way to preserve the rich, tangy flavors of plums. With a cooking time of about 60 minutes and a yield of approximately 8-10 jars, it’s perfect for stocking up or sharing with friends and family. The key to this recipe is the perfect balance of sweet and tart, achieved by using ripe plums and just the right amount of sugar and lemon juice. The butter is a little secret to reduce foaming, giving you a clear, beautiful jam.
Ingredients
- 2 kilograms of ripe plums
- 1.5 kilograms of granulated sugar (regular sugar works fine since plums have natural pectin)
- 1.5 tablespoons of fresh lemon juice
- A generous knob of butter (about 40g)
- 150ml of cold water
Instructions
- Prepare the Plums: Wash the plums, split them in half, and remove the stones. If the plums are particularly large, you might want to cut them into quarters.
- Cook the Plums: In a large, heavy-based pan, combine the plums and cold water. Bring to a boil and then simmer gently until the fruit is soft, which should take about 15-20 minutes.
- Add Sugar and Lemon Juice: Once the plums are soft, add the sugar and lemon juice. Stir over low heat until the sugar has completely dissolved.
- Boil to Setting Point: Increase the heat and bring the mixture to a rolling boil. Keep it boiling rapidly for about 10 minutes. To test if the jam is ready, place a small amount on a cold plate; if it wrinkles when pushed with a finger, it’s done.
- Add Butter: Stir in the knob of butter. This helps to dissolve any scum that has formed on the surface.
- Jar the Jam: Let the jam cool slightly, then ladle it into sterilized jars. Seal the jars while the jam is still hot.
Also Try: Delia Smith Inspired Quince Jelly: A Sweet and Aromatic Homemade Delight
Recipe Tips:
- Go for ripe plums when making your jam – they’re sweeter and easier to squish down.
- Make sure you sterilize those jars first; it keeps your jam fresh for longer.
- Skimming off the top foam makes your jam look and taste better.
- The old cold plate trick is great for checking if your jam’s ready.
- Adjust the sugar to your liking, especially if your plums are already sweet.
- Keep stirring the pot! It stops the jam from burning at the bottom.
- A splash of lemon juice adds a nice zing and helps the jam set.
- Let the jam cool a bit before you seal the jars, so they don’t crack.
- Slap a date on the jars to remember when you made them.
- Most importantly, have fun making your jam – experiment and enjoy!
FAQs
Can I use frozen plums for this recipe?
You can use frozen plums for this recipe! Just make sure to thaw them completely before you start. Frozen plums might release more water, so you might need to cook them a bit longer to get the right consistency. This extra step is small, and the taste will still be fantastic. So, go ahead and use those frozen plums you have. They’ll turn into delicious jams just as well as fresh ones.
How long does homemade plum jam last?
Homemade plum jam can last quite a while if you store it properly. In a cool, dark place, a sealed jar of jam stays good for up to a year. Remember, once you open it, you should keep it in the fridge. Then, try to use it within a month. This way, the jam stays fresh and tasty. So, you can enjoy your homemade jam for many breakfasts and snacks to come!
Why is my jam too runny/thick?
If your jam is too runny, it might not have cooked long enough. Give it more time to boil and thicken up. For jam that’s too thick, it could have cooked too long or maybe there was too much sugar. Next time, you can cook it less or adjust the sugar. Don’t worry, making jam is a bit of trial and error. Each batch teaches you something new. Keep trying, and you’ll get the perfect consistency!
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar in the recipe, but be careful. Sugar isn’t just for sweetness; it helps preserve the jam and gives it the right texture. If you use less sugar, your jam might not last as long and could be a bit runnier. But a small reduction is usually okay. Just remember, changing the sugar can change how the jam turns out. It’s all about finding the right balance for your taste and the jam’s consistency.
Is this recipe suitable for diabetics?
This recipe, with its regular sugar content, isn’t the best choice for diabetics. The high sugar level is needed for taste and preservation, but it’s not ideal for someone managing their blood sugar levels. There are sugar-free pectin’s and sweeteners you can use as alternatives, but they’ll change the flavor and texture. If you’re diabetic, it’s best to be cautious with jams like this one. You might want to look for recipes specifically made for diabetic diets.
Conclusion
Homemade plum jam is a delightful treat that captures the essence of plums in a jar. Whether you’re spreading it on toast, using it in desserts, or gifting it to a loved one, this jam is sure to bring joy.
Delia Smith Plum Jam Recipe
Ingredients
- 2 kilograms of ripe plums
- 1.5 kilograms of granulated sugar regular sugar works fine since plums have natural pectin
- 1.5 tablespoons of fresh lemon juice
- A generous knob of butter about 40g
- 150 ml of cold water
Instructions
- Prepare the Plums: Wash the plums, split them in half, and remove the stones. If the plums are particularly large, you might want to cut them into quarters.
- Cook the Plums: In a large, heavy-based pan, combine the plums and cold water. Bring to a boil and then simmer gently until the fruit is soft, which should take about 15-20 minutes.
- Add Sugar and Lemon Juice: Once the plums are soft, add the sugar and lemon juice. Stir over low heat until the sugar has completely dissolved.
- Boil to Setting Point: Increase the heat and bring the mixture to a rolling boil. Keep it boiling rapidly for about 10 minutes. To test if the jam is ready, place a small amount on a cold plate; if it wrinkles when pushed with a finger, it’s done.
- Add Butter: Stir in the knob of butter. This helps to dissolve any scum that has formed on the surface.
- Jar the Jam: Let the jam cool slightly, then ladle it into sterilized jars. Seal the jars while the jam is still hot.
