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Cinnamon-scented plum jam

Easy plum jam

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 3 x 450ml jars

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

  • Gluten-free
  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal35
low infat0g
saturates0g
carbs9g
sugars9g
fibre0g
protein0g
salt0g
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Ingredients

  • 2kg plums, stoned and roughly chopped
  • 2kg white granulated sugar
  • 2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 3 cinnamon sticks (optional)
  • knob of butter

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
STERILISING JARS AND EQUIPMENT
Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too. 
MAKING MORE
It’s always best to make two batches rather than doubling up. It will take too long (and you’d need a huge pan) to bring more than 2kg fruit to the right temperature, and the jam won’t taste as good. 
LEMON JUICE
The plums I used were ripe, so I added the lemon juice to increase the acidity and help improve the set of the jam. If your plums are unripe, you can leave this out.

Goes well with

Recipe from Good Food magazine, September 2015

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A star rating of 4.3 out of 5.42 ratings
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