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Plum & raspberry jam

Plum & raspberry jam

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 1 large or 3 small jars

Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift

  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal46
fat0g
saturates0g
carbs12g
sugars12g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.

  • STEP 2

    Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.

  • STEP 3

    Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.

RECIPE TIPS
STERILISING JARS

Just before you start cooking your jam, chutney or pickle, wash your jars in hot, soapy water, then leave in a low oven to dry completely.

Goes well with

Recipe from Good Food magazine, September 2012

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A star rating of 4.8 out of 5.6 ratings
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