Preserving the season: Plum Jam

Plum Jam

I love jaming. It brings so much joy. It is like capturing a moment, wrapping it up in loveliness and devouring it bit by bit through the cold winter. There is something so comforting about preserving and building stores. There must be some sort of primitive need underlying the pure joy one can receive from a well made Jam.

I think creating Jam is a the culinary equivalent to photography. It captures a beautiful time, it’s so reminiscent and nostalgic – a real piece of evidence of a season past.

This year I had my heart set on making some plum Jam. Plum Jam reminds me so much of my family. Especially the Plum Summers as we used to call them, when the Plum tree in the back garden overflowed and my mum made Plum Jam practically every week. 

With this in mind, I couldn’t resist getting a couple of punnets of Victoria Plums and having a go myself.

Plum Jam is gloriously simple. Plums are one of those fruits with plenty of pectin so there is no need to fear an unset jam. If you haven’t made jam before I really recommend giving it a try. Why not capture your own summer memories and try and preserve the season that little bit longer.


500g Stoned and halved Plums

350g Sugar

120ml Water


  1. Preheat the oven to 180c degrees
  2. Sterilise your jars by washing them in hot water and placing them in the oven
  3. Place a clean side plate in the freezer and leave there for testing the set
  4. Put the plums and water into a heavy bottom pan and simmer until the fruit is tender
  5. In the meantime place the sugar in an oven proof bowl and place in a oven
  6. Once the plums have softened add the hot sugar to the pan and gently stir
  7. Leave this on a low heat for about 15mins until the sugar has dissolved, you can stir gently to ensure your jam doesn’t stick
  8. Once the sugar has dissolved rapidly boil for about 12mins
  9. After 12 mins remove the jam from the heat and test the set by dropping some onto the plate from the freezer, if the jam crinkles/moves together as one then your Jam is set, if not place your pan back on the heat and boil for a further 5mins
  10. Once you are happy with the set leave the jam for 15 mins to settle then pour into your jars and seal

And that is it, A lovely sweet preserve and the perfect reminder of summer.




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