Plum Jam

Sugar can be reduced for sweeter plums.  However you need 60% sugar to ensure jam keeps.

Jam setting hints:

Once sugar has been added jam must be boiled to ‘setting point’  there are a couple of ways to figure this out:

  • Using a sugar thermometer boil until it reaches 105 degrees
  • Drop a few drops of jam onto a cold plate.  Once the jam is cold it should form a skin that wrinkles when pushed with your finger  (Reduce heat on jam while you are running the test so as not to overcook)
  • Using a chilled spoon dip it into the mixture and pour it slowly back into the pan.  If it drops back in a sheet rather than drops it is ready.

Plum Jam


  • 1 kg Plums weighed before stoning
  • 750 g Sugar


  • Chop fruit and remove stones
  • Place fruit in preserving pan and cover with sugar
  • Stand overnight
  • Warm pan gently, stirring to dissolve sugar. About 30 minutes
  • Boil briskly for 15 minutes - test for setting.