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A jewel-like orange-red, with the right balance of sweetness and acidity and plenty of chunks of fruit this homemade Victoria Plum Jam is my new favourite jam recipe – and a much easier proposition than seasonal Damson Plum Jam, as it is much easier to remove the stones!
This year I am lucky to have a glut of Victoria plums on my hand for the very first time since I spent summers with my parents picking them from the tree by our front gate for snacking and crumbles (the tree was split and held together with electrical wire from when my grandmother reversed into it learning how to drive as a young mother!) I’ve made plum cake, Nigel Slater’s excellent Plum Water Ice, and there is compote simmering away in the kitchen as I write. But with still many more to get through, jam was the obvious choice and I honestly can’t get enough of how pretty and perfectly sweet it came out.
So if you also have a fair few on hand (this recipe will work well with earlier-ripening Opal plums too which are similar) this jam is an excellent thing to do with them.
How To Sterilise Jars For Jam Making
There are several ways you can sterilise jars for storing jam. My favoured method is to heat clean jars and lids on a baking tray in the oven for 10 minutes at 120C after washing them with warm soapy water, but I know other people are a fan of running them through the dishwasher on the hottest cycle. Regardless, be sure once you’ve sterilised the jars not to touch the inside of the jars or the lids!
Checking The Jam Is Done Without A Thermometer
If you plan to make jam more than a couple of times I’d recommend investing in a sugar thermometer which really takes out the guesswork for getting a perfectly set jam (I have this very good, and very affordable one!ad) but when I’m making jam I still also use the old fashioned way of testing the set my Mum taught me when we used to make raspberry jam together after school. Before getting started, place a small plate in the freezer. When your jam is boiling (jam sets at 102C) spoon a small amount onto the frozen plate. Wait a couple of seconds for it to cool, then draw your finger through the jam. If you leave a trail, your jam is done!
Frequently Asked Questions
Do I need any specialist equipment for jam making?
No, not at all! I use re-used jam jars, make the jam in my biggest saucepan (I could also use one of my big Le Creuset or Staub casseroles, but I prefer something that goes into the dishwasher for easy cleanup – just choose something with a thick bottom), also test it’s set without the need for a thermometer (even though I do have one) as described above, and use a regular metal ladle to transfer the hot mixture to the jars. To make this job a bit less messy I do have a jam funnelad, but this is only a recent addition to my kitchen (as my mother is running out of gift ideas each year!)
Who don’t I have to use jam sugar for this plum jam recipe?
Jam sugar has added pectin which helps jam set. However, plums naturally have enough pectin for a good set using just caster sugar – or granulated sugar if that is what you have to hand.
How long should my Victoria Plum Jam keep for?
Usually I find it is best to eat homemade jam within two years; I always write the year and month I made it on the jar to help with the eating order!
This just-sweet-enough recipe for homemade Victoria Jam is the perfect way to preserve a summer glut.
Ingredients
Scale
600g Victoria plums (weight after pitting)
220ml water
600g caster sugar
juice of 1/2 lemon
Instructions
Half or quarter the plums (depending on their size) – I cut and pit them into a bowl weighing them as I go – and transfer them to a large, heavy-bottomed saucepan or cooking pot with the water.
Set over a medium high heat, and bring to the boil. Reduce to a simmer and cook for 10 minutes, until the plums are tender and pulpy.
Stir in the sugar, and once it has dissolved add the lemon juice.
Stir the jam often as you bring it to the boil, skimming off any scum that appears on the surface of the jam. The jam is done when it reaches 102C (or when you can run your finger through a dollop on a frozen plate and leave a clean trail).
Pour into sterilised jars, and carefully using oven gloves or a thick, clean tea towel screw on the lids. leave to cool completely before adding labels.
Notes
Homemade jam usually keeps well for up to 2 years.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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