I seem to be in a bit of a jam making mood at the moment, using up all the fruit stocks in my freezer and also any bargains picked up in the supermarket.  While on holiday recently I enjoyed some freshly made scotch pancakes with homemade Plum Jam. I had forgotten how tasty it was and when I saw punnets of plums in the supermarket for £1 I knew what I was going to do with them!

As with all the jams I have made so far the recipe and process is straight forward, only patience is required!

Plum Jam (Makes approx. 4 Jars)

Ingredients

900g Plums, stoned and quartered
900g Granulated Sugar
100ml Water
Butter

Method

• Put a saucer in the freezer and sterilise the jam jars
• Prepare the plums by washing, stoning and quartering them, and adding them to a pan with the water and bring to the boil
• Lower the heat and the stew the fruit until soft, this takes around 30 mins
• Once soft, keep the heat low and add the sugar giving it a good stir until all the sugar is dissolved
• Then turn the heat up so the mixture is now on a rolling boil.  Continue to boil for around 12 minutes
• At this point remove from the heat, and drop a small amount onto the chilled saucer, if you push back the liquid and it wrinkles then its ready to be jarred, if it doesn’t, boil again for another 3 – 5 minutes and repeat.
• Continue until the jam is ready, then remove from the heat and add a knob of butter to remove any scum from the top
• Then pour your jam into the sterilised jars, seal with a wax disc and screw the lid on tightly

To enjoy this tasty Plum Jam, I whipped up a batch of Scotch Pancakes, lathered them in butter and topped with the tasty jam and all washed down with a pot of tea!