PLUM JAM

[sweetleaf]

Plums
To every 450g (1lb) of Plums, weighed before being stoned, allow:
340g (12oz) Sugar

In making plum jam, the quantity of sugar for each 450g (1lb) of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others.
Divide the plums, take out the stones and put them on to large dishes, with sugar sprinkled over them in the above ratio and let them stand for one day.
Put into a preserving pan, stand them over a low heat to simmer gently for about 30 minutes.
Then boil rapidly for another 15 minutes.
The scum must be carefully removed as it rises and the jam must be well stirred all the time or it will burn at the bottom of the pan and so spoil the colour and flavour of the preserve.
Some of the stones may be cracked and a few kernels added to the jam just before it is done, these impart a very delicious flavour to the plums.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
The above ratio of sugar would fine for Orleans plums, the Impératrice Magnum-bonum and Winesour would not require quite so much.
Best plums for preserving. Violets, Mussels, Orleans, Impératrice Magnum-bonum and Winesour.

Time: 30 minutes to simmer gently, 15 minutes to boil rapidly.
Seasonable from the end of July to the beginning of October.

This is a victorian recipe, from the pen of Mrs Beeton no less! I have made 10lb of Jam with this today with plums from the lottie very tasty.

[Deleted]

I have found with stone-fruit jams that there is no need to remove the stones before cooking. As the fruit softens, the stones come to the surface and can be taken off with a spoon.
Maybe it might be necessary to adjust the weight of sugar and fruit, but I have not bothered and no problems so far!!!

[sweetleaf]

I like to open up the fruit, myself, Toadspawn to be absolutely sure I`m not adding any unexpected "protein" but I agree the stones are easy to remove during cooking, if you are confident about the absence of grubs.

[Deleted]

Whats worse than finding a whole grub in your food?.......

finding half of one!! ;D


Made some plum jam today without taking out the stones until after cooked. Seems OK. However I just use the method that works for me and accept that other jam makers use different but equally effective methods because they work for them.