Delia Smith’s Plum Jam is made with plums, lemon juice, granulated sugar, and water. This delicious Plum Jam recipe creates a tasty spread that takes about 30 minutes to prepare and can serve up to 4 people.
Delia Smith Plum Jam Ingredients
- 1 kg (2 lb 4 oz) plums, halved and stones removed
- 1 large lemon or 1 orange, juice only
- 700 g (1 lb 9 oz) granulated sugar
- 150 ml (5 fl oz) water
How To Make Delia Smith Plum Jam
- Prepare Ingredients: Put the plums, lemon juice, and water in a heavy-based saucepan or preserving pan.
- Simmer Plums: Bring to a simmer and cook gently for about 5 minutes until the plums start to soften.
- Add Sugar: Add the sugar in thirds, stirring until dissolved. Remove from heat and cover. Leave to cool for a couple of hours or overnight.
- Boil Jam: Return to heat, stir to remove sugar clumps, and bring to a rapid boil for about 10 minutes until the setting point is reached.
- Rest Jam: Remove from heat and let rest for 5 minutes.
- Jar Jam: Pour the jam into sterilized jars and seal immediately. Store in a cool, dark place. Best eaten within 1 year.
Recipe Tips
- Use a Heavy-Based Pan: A heavy-based pan helps distribute heat evenly and prevents the jam from burning.
- Sterilize Jars Properly: Ensure jars are thoroughly sterilized before filling to prevent spoilage. Boil them for 10 minutes or use a dishwasher with a hot cycle.
- Test for Setting Point: To check if the jam is set, put a small amount on a cold plate and run your finger through it. If it wrinkles and stays separated, it’s ready.
- Stir Frequently: Stir the mixture regularly while boiling to avoid sugar clumps and ensure even cooking.
- Cool Before Jarring: Let the jam cool for 5 minutes before transferring to jars. This helps the fruit pieces settle and avoids bubbles.
What To Serve With Plum Jam?
This tasty Plum Jam pairs well with toast, scones, muffins, or croissants. It can also be enjoyed alongside cheese, yogurt, pancakes, or waffles for a delicious breakfast.
How To Store Leftovers Plum Jam?
- Refrigerate: Let the leftover Plum Jam cool to room temperature. Once cooled, transfer it to a clean jar with a tight-fitting lid and store it in the refrigerator. The jam will last for up to 1 year.
- Freeze: Plum Jam is not recommended for freezing as it can affect the texture and quality. The jam is best stored in the refrigerator and used within 1 year.
Delia Smith Plum Jam Nutrition Facts
Serving Size: 1 tablespoon (approximately 20 grams)
- Calories: 50
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Potassium: 30 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 0.5 g
- Sugars: 12 g
- Protein: 0 g
Try More Delia Smith Recipes:
- Delia Smith Lemon Surprise Pudding
- Delia Smith Chocolate Bread And Butter Pudding
- Delia Smith Dauphinoise Potatoes
- Delia Smith Courgette Soup
Delia Smith Plum Jam Recipe
Description
Delia Smith’s Plum Jam is made with plums, lemon juice, granulated sugar, and water. This delicious Plum Jam recipe creates a tasty spread that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Ingredients: Put the plums, lemon juice, and water in a heavy-based saucepan or preserving pan.
- Simmer Plums: Bring to a simmer and cook gently for about 5 minutes until the plums start to soften.
- Add Sugar: Add the sugar in thirds, stirring until dissolved. Remove from heat and cover. Leave to cool for a couple of hours or overnight.
- Boil Jam: Return to heat, stir to remove sugar clumps, and bring to a rapid boil for about 10 minutes until the setting point is reached.
- Rest Jam: Remove from heat and let rest for 5 minutes.
- Jar Jam: Pour the jam into sterilized jars and seal immediately. Store in a cool, dark place. Best eaten within 1 year.
Notes
- Use a Heavy-Based Pan: A heavy-based pan helps distribute heat evenly and prevents the jam from burning.
- Sterilize Jars Properly: Ensure jars are thoroughly sterilized before filling to prevent spoilage. Boil them for 10 minutes or use a dishwasher with a hot cycle.
- Test for Setting Point: To check if the jam is set, put a small amount on a cold plate and run your finger through it. If it wrinkles and stays separated, it’s ready.
- Stir Frequently: Stir the mixture regularly while boiling to avoid sugar clumps and ensure even cooking.
- Cool Before Jarring: Let the jam cool for 5 minutes before transferring to jars. This helps the fruit pieces settle and avoids bubbles.
Delia Smith Plum Jam Recipe