Description
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.