We’ve shared on a previous post Fruit & Veg Update that this year our plum tree has had masses of fruit. Last year the tree did not hardly produce any fruit at all but seems to be making up for it now. We just can’t keep up with the ripened fruit falling to the floor in the garden at the moment. We’ve let friends and family take as many as they would like and there still seems to be loads left on the tree. Sophie has made some delicious plum crumbles and we’ve eaten a lot off of the tree in the last few weeks, but now we wanted to try something else to use the lovely victoria plums we are getting, so we decided to make some tasty jam.
So here’s Sophie’s recipe to make a simple and delicious homemade plum, orange and vanilla jam
Ingredients (for 5 0.5 litre jars)
- 2kg of Victoria plums
- 2kg jam sugar – with added pectin
- 150 ml of water
- Juice and zest of 1 orange
- 1 fresh vanilla pod – seeds extracted
- 60 grams of butter
- Sterilise the Kilner Jars (aff link) and lids by the water bath method.
- Covering the jars with water so they are fully submerged and bring to the boil for 10 mins.
- Keep covered till ready.
- If rubber seal is being used, this is the method to use, not dry heat sterilisation.
- De-stone plums.
- Add orange juice, zest, vanilla and water to plums and boil for approx 40 to 50 mins till plums are soft.
- Add the sugar, stirring continuously till dissolved. Turn up the heat and add the butter (to reduce foaming).
- When jam is at a vigorous boil, add the jam thermometer (aff link) till it reaches its required temperature
- Once jam is at the required temperature, take a teaspoon of the liquid and place a smear on a cold plate. If it wrinkles, it’s ready.
- If ready, leave to cool for 10 mins. Transfer to jars using jam funnel (aff link).
- Add wax discs
- Seal lids and label. Leave to cool.
Please let us know if you try this recipe and how it turns out or if you have any different, delicious jam ideas to share.