Cinnamon-scented plum jam

Cinnamon-scented plum jam

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Makes 3 x 450ml jars
This delicately spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal35
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2kg plums, stoned and roughly chopped
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 2kg white granulated sugar
  • 2 tsp ground cinnamon
  • 1 tbsp lemon juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 cinnamon sticks (optional)
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.

  2. Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.

  3. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Grifftastic
28th Aug, 2017
By the way, this is the first jam I've ever made so it might just be a rookie error...
Ianbbest's picture
Ianbbest
16th Aug, 2017
5.05
First time making jam, managed to get 12 jars. Jam set well had to try. I am jammen again soon.
mandybellatcleeve
23rd Sep, 2015
5.05
Loved it.
Grifftastic
28th Aug, 2017
I found a sachet of pectin and used that but the jam is disgustingly sweet and I don't get the flavour of the plums. I used beautiful Victoria plums... so it's a real waste. Is there anything I can do to reduce the sweetness?
Grifftastic
28th Aug, 2017
I've basically got a saucepan of plum bits in a sea of sugar syrup. Not sure what to do with it now...
goodfoodteam's picture
goodfoodteam
6th Sep, 2017
Sorry to hear this has now worked well for you. At this point, we think it's going to be hard to salvage the jam.
smiler1508
17th Aug, 2017
I followed the recipe, even used a jam thermometer when i wasnt sure the jam had set - it read 105 degrees, but my jam is runny! I put it in the sealed sterilised jars hoping that it would firm up once it was cold. No such luck. Can I re-boil the jam? Any suggestions anyone?
goodfoodteam's picture
goodfoodteam
22nd Aug, 2017
We're sorry to hear your jam is still runny. If you used very ripe plums, the pectin level which helps the jam to set will be lower so this may have been the problem. Under-ripe plums would be best. The lemon juice also helps the setting process. If you've left the jam in the fridge for a couple of days and it's still quite runny, you can still use it as is or you'll find it's delicious as a sauce for ice cream.
rgkjersey
20th Aug, 2017
I have had this happen when making marmalade even when the jam thermometer said I was at 'jam' temperature. I decanted the runny marmalade and reboiled it but used the cold saucer/wrinkle test the second time. Was fine - I'd recommend that you do this as runny jam might ferment.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.