Sugar can be reduced for sweeter plums.  However you need 60% sugar to ensure jam keeps.

Jam setting hints:

Once sugar has been added jam must be boiled to ‘setting point’  there are a couple of ways to figure this out:

• Using a sugar thermometer boil until it reaches 105 degrees
• Drop a few drops of jam onto a cold plate.  Once the jam is cold it should form a skin that wrinkles when pushed with your finger  (Reduce heat on jam while you are running the test so as not to overcook)
• Using a chilled spoon dip it into the mixture and pour it slowly back into the pan.  If it drops back in a sheet rather than drops it is ready.

Plum Jam

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Ingredients Method

Ingredients

  

• 1 kg Plums weighed before stoning
• 750 g Sugar

Method

 

1. Chop fruit and remove stones
2. Place fruit in preserving pan and cover with sugar
3. Stand overnight
4. Warm pan gently, stirring to dissolve sugar. About 30 minutes
5. Boil briskly for 15 minutes - test for setting.