Jamie Oliver Plum Jam is made with plums, jam sugar (with added pectin), a vanilla pod, and a cinnamon stick. This easy Plum Jam recipe creates a delicious spread that takes about 1 hour to prepare and can can last for several months.
Try More Jamie Oliver Recipes:
- Jamie Oliver Fig Jam Recipe
- Jamie Oliver Rhubarb And Ginger Jam Recipe
- Jamie Oliver Greengage Jam Recipe
💜 Why You’ll Love This Plum Jam Recipe:
- Easy to Make: This recipe is straightforward and doesn’t require fancy equipment, making it accessible for beginners.
- Uses Seasonal Fruit: It takes advantage of fresh, seasonal plums, ensuring the best flavor and quality.
- Customizable Flavors: You can easily add spices like cinnamon or vanilla to create unique and delicious variations.
- Long Shelf Life: When properly sealed, the jam can be stored for months, providing a homemade treat anytime you want.
- Perfect Consistency: The recipe includes tips for achieving the ideal jam texture, so you get a perfect set every time.
🧈 Jamie Oliver Plum Jam Ingredients
- 2.2 lbs (1 kg) plums, halved and pitted
- 2.2 lbs (1 kg) jam sugar (with added pectin)
- 1 vanilla pod, split lengthways (optional)
- 1 cinnamon stick (optional)
🥣 How To Make Jamie Oliver Plum Jam
- Prepare the Jars: First, sterilize your jars to ensure they are free from bacteria. Wash the jars and lids (remove any rubber seals) and place them on a baking tray in the oven at 100℃/225℉/gas ¼ for 30 minutes until dry. If your jars have rubber seals, boil them in a saucepan of water while the jars are in the oven. Remove the jars and lids carefully using gloves or tongs, and dry off the rubber seals.
- Cook the Plums: Next, wash your plums and place them in a large pan. Add the jam sugar. If using, add the split vanilla pod and cinnamon stick.
- Mash the Fruit: Then, use a potato masher or fork to mash the plums and sugar together into a lumpy pulp. The smoother the mixture, the smoother your jam will be.
- Boil the Mixture: After this, place the pan on medium to high heat and bring the mixture to a simmer for approximately 5 minutes. Avoid stirring too much to keep the temperature consistent.
- Test for Set: Next, check if the jam has reached the setting point using the wrinkle method. Place a plate in the fridge. After the boiling time, take a teaspoon of jam and pour it onto the cold plate. Push the jam gently with your finger. If it wrinkles, it is ready. If not, continue boiling for a few more minutes and test again.
- Fill the Jars: Finally, turn off the heat and skim any foam from the top of the jam. While the jars are still hot, fill them with the jam right up to the top. Secure the lids tightly, leave the jars to cool, and label them.
💠Recipe Tips
- Use Slightly Underripe Plums: Slightly underripe plums have higher acidity and pectin, which helps the jam set better than overripe, soft plums.
- Sterilize Jars Properly: Proper sterilization of jars is crucial to prevent mold. Make sure jars and lids are completely dry before filling them with hot jam.
- Do Not Over-Stir: Stirring the jam mixture too much during boiling can lower the temperature and affect the setting process. Let it simmer undisturbed for the best results.
- Test for Set Using the Wrinkle Method: Use the wrinkle method to test if the jam is ready. This ensures you achieve the perfect consistency without overcooking the fruit.
- Fill Jars While Hot: Always fill the sterilized jars with hot jam. This helps create a vacuum seal and prolongs the shelf life of the jam.
🥩 What To Serve With Plum Jam?
Plum Jam pairs well with crumbly scones, layered between sponge cakes, spread on buttered toast, or stirred into yogurt. It also can be served alongside cheese platters, fresh croissants, warm porridge, or as a filling for pastries.
🎚 How To Store Leftovers Plum Jam?
- Refrigerate: Once opened, store the jam in the refrigerator. It will stay fresh for up to 3 weeks.
- Freeze: You can freeze the jam in airtight containers for up to 6 months. Thaw in the refrigerator before using.
FAQs
Does Plum Jam Need Pectin?
Plum jam does not necessarily need added pectin if the plums are slightly underripe. However, using jam sugar with added pectin ensures a better set.
Can You Make Jam From Frozen Plums?
Yes, you can use frozen plums to make jam. Just thaw them completely before starting the recipe.
How Long Does Plum Jam Take To Set?
Plum jam usually takes about 24 hours to set completely.
How Much Sugar For Plum Jam?
You need an equal amount of sugar to plums, so for 1 kg (2.2 lbs) of plums, you need 1 kg (2.2 lbs) of jam sugar.
How To Make Plum Jam Without Sugar?
You can make plum jam without sugar by using a sugar substitute like honey or a sugar-free pectin mix. Note that the consistency and shelf life may differ.
Can You Make Plum Jam In A Slow Cooker?
Yes, you can make plum jam in a slow cooker. Cook on high for 2-3 hours, then mash and cook for another hour with the lid slightly open to let the liquid evaporate.
Do You Need To Peel Plums For Jam?
No, you do not need to peel the plums. The skins will break down during cooking and add extra pectin to the jam.
How Do You Make Plum Jam Without Pectin?
To make plum jam without pectin, use slightly underripe plums and lemon juice. The natural pectin in these will help the jam set.
What To Do If My Jam Is Too Runny?
If your jam is too runny, return it to the pot and boil again for a few more minutes, testing for the set using the wrinkle method.
Why Is My Jam Crystallizing?
Jam crystallization can occur if the sugar is not fully dissolved. Make sure to stir until the sugar is completely melted before bringing it to a boil.
Jamie Oliver Plum Jam Nutrition Facts
- Calories: 50
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Jamie Oliver Plum Jam Recipe
Description
Jamie Oliver Plum Jam is made with plums, jam sugar (with added pectin), a vanilla pod, and a cinnamon stick. This easy Plum Jam recipe creates a delicious spread that takes about 1 hour to prepare and can can last for several months.
Ingredients
Instructions
- Prepare the Jars: First, sterilize your jars to ensure they are free from bacteria. Wash the jars and lids (remove any rubber seals) and place them on a baking tray in the oven at 100℃/225℉/gas ¼ for 30 minutes until dry. If your jars have rubber seals, boil them in a saucepan of water while the jars are in the oven. Remove the jars and lids carefully using gloves or tongs, and dry off the rubber seals.
- Cook the Plums:Â Next, wash your plums and place them in a large pan. Add the jam sugar. If using, add the split vanilla pod and cinnamon stick.
- Mash the Fruit:Â Then, use a potato masher or fork to mash the plums and sugar together into a lumpy pulp. The smoother the mixture, the smoother your jam will be.
- Boil the Mixture:Â After this, place the pan on medium to high heat and bring the mixture to a simmer for approximately 5 minutes. Avoid stirring too much to keep the temperature consistent.
- Test for Set:Â Next, check if the jam has reached the setting point using the wrinkle method. Place a plate in the fridge. After the boiling time, take a teaspoon of jam and pour it onto the cold plate. Push the jam gently with your finger. If it wrinkles, it is ready. If not, continue boiling for a few more minutes and test again.
- Fill the Jars:Â Finally, turn off the heat and skim any foam from the top of the jam. While the jars are still hot, fill them with the jam right up to the top. Secure the lids tightly, leave the jars to cool, and label them.
Notes
- Use Slightly Underripe Plums:Â Slightly underripe plums have higher acidity and pectin, which helps the jam set better than overripe, soft plums.
- Sterilize Jars Properly:Â Proper sterilization of jars is crucial to prevent mold. Make sure jars and lids are completely dry before filling them with hot jam.
- Do Not Over-Stir:Â Stirring the jam mixture too much during boiling can lower the temperature and affect the setting process. Let it simmer undisturbed for the best results.
- Test for Set Using the Wrinkle Method:Â Use the wrinkle method to test if the jam is ready. This ensures you achieve the perfect consistency without overcooking the fruit.
- Fill Jars While Hot:Â Always fill the sterilized jars with hot jam. This helps create a vacuum seal and prolongs the shelf life of the jam.