Victoria Plum Jam

 

I have two things I’d like to share with you this evening.

The first is to tell you that on my way to work this morning I saw lots of lounging seals (as per usual), a skipping roe deer, a scampering baby red squirrel and a beautiful wee weasel.  Do you get a better start to a day?

And the second is the following jam.  It’s lovely and sticky and sweet and it helped me use up the ridiculous amount of plums my still young fruit tree bore this month.  It’s also my entry to the lovely Antonia‘s British Food Fortnight Challenge.

Victoria Plum Jam

1.5kg Victoria plums

Cup of water

1.25kg caster sugar

Juice of one lemon

  • Put the whole plums and the water in a large stainless steel pan and bring to the boil.  Reduce the heat slightly and bubble away for 30 minutes. 
  • Add the sugar and lemon juice and stir well.  Continue to bubble for another 20 minutes or until setting point.
  • Pass the mixture through a sieve to remove the stones and pour into sterilized jars. 

P.S. There’s still some time for you to join in the fridge competition!

19 thoughts on “Victoria Plum Jam

  1. The jam looks delicious and you are one lucky lady to see all that wildlife on your way to work. All I get to see is Manchester rush hour traffic, which I luckily usually get to whizz past on my bike rather than getting stuck in it. Even though I was lucky enough to see me colleagues brand new seven week old kitten on my way to work this morning. So cute! I’ve just given you an award, come check it out!

  2. your trip to work sounds like a nature trail – much preferable to the ‘wildlife’ on the public transport

    and you can have home made plum jam on toast for breakfast too – mornings don’t get much better than that

  3. I really wanted to join in the fridge competition but when I looked at it, I don’t think it’s worth it! Thing is, the fridge is low down, so all it has on the front is a couple of magnets, there is no point sticking anything on it as it’s too low. I could stick things on it just for a day and then take them off again?! No fair! I want to join in!

  4. Sylvie – A 7 week old kitten is an exceptionally good start to a day in my book. :)

    Craftyjuicebroker – You are very welcome.

    Johanna – No, they don’t. And I have to say, as interesting as they were, I do not miss morning bus journeys. Folk can be very odd indeed.

    Helen – Your call, m’dear! Blank fridge, cluttered fridge, dirty fridge even: I don’t mind. :))

    Pat – I’m very pleased with it. Tastes more plummy that I had imagined. And as for Marco… he doesn’t complain, anyway!

    Holler – Let me know how it goes. :)

  5. Oh, I bet that jam tastes absolutely heavenly. Really the very best thing to preserve the flavour of the season’s bounty! What a perfect entry for the challenge – thank you for submitting it.

    Incidentally, my fridge very sadly has a non-magnetic door. It is one of the great disappointments in my life (!!)

  6. I saw your entry from Antonia “British Food Fortnight” and I just have to come by and say hi.

    I never had and made plum jam before, judging from your recipe, it doesn’t seem to difficult to make. I certainly tempted to try your recipe. Cheers.

  7. I stubbled upon this recipe while trying to find something to do with a massive amount of plums I got from my fairly young plum tree this year.
    I have not made jam before & your recipe looks straight forward enough, I have been & got the sugar & lemon but before I start are you able to tell me roughly how many jam jars you got from your 1.5kg plums?

    Great blog by the way, so glad I stubbled upon it.

    Thank you in advance.

    Sadie xx

  8. Sadie – Oh dear. I really don’t remember at all. Think it was perhaps 5 or 6 jars but I’m not sure. Sorry! Thank you for the kind word about my blog. :)

  9. Thanks a lot – the jam turned out pefect but I used granulated sugar but heated it before adding after the first boiling. Second lot today and I used apple pectin (home cooked) instead of lemon and it is all just yummy.
    If you have plenty of fruit Pectin: Apple(cooking or crab) pectin stock 2 lbs -add 1 – 1/2 pints water. Stew gently 3/4 hour.
    Gooseberries 2 lbs- add 1 – 1 1/2 pints water. Stew gently 1/2 hour.
    Redcurrants 3 lbs- add 1 – 1 1/2 pints water and Stew gently 1/2 hour.
    Strain through jelly bag or sieve. Use 1/4 pint to 4 lbs fruit. Add at beginning.
    I freeze 1/4 pints and it is so easy to add at the start.
    Bye for now.

  10. Thank you for this lovely recipe, we have just come down from our field with about 18/20lb of victoria plums, yummy, so buy my sugar later and jam make Saurday, whippee. Hope it turns out as good as yours looks.

  11. Hi Wendy

    I have made this jam this afternoon and it is the best recipe i have come across. Mind you, i didn’t put as much sugar in as you quoted, just put 1 kilo in instead, added a cooking apple and it’s skin (as the skin has pectin in it) and cooked it about 20 mins longer. The colour is superb. It tastes great too. Thank you very much.

    Lynda

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s