Plum Jam



  • 1½ kgs plums, stoned and peeled
  • ⅔ cup water
  • 1 tablespoon lemon juice
  • 1½ kgs caster sugar
  • 26g pectin


  1. Place plums, water and lemon juice in a large non-reactive saucepan. Bring to the boil over medium high heat, stirring often.
  2. Once at the boil, reduce heat to low and simmer until fruit is tender; about 10 minutes.
  3. Return to the boil then stir in sugar and stir continuously whilst the jam is boiling.
  4. Add pectin and boil for exactly 1 minute. Do not overcook the pectin or the jam may not set properly.
  5. Remove from heat and skim off any foam. Pour into sterilised jam jars leaving about 5mm space at the top of each.
  6. Wipe jam jar rims and top with sterilised lids. Process in a hot water bath for 5 minutes then remove and allow to cool at room temperature.
  7. Store in fridge once opened.