Cinnamon-scented plum jam

Cinnamon-scented plum jam

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(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
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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.

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Comments, questions and tips

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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.
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?
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