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Plum or nectarine jam

Recipe from: 1/16/1997 12:00:00 AM
plum jam

Ingredients 5
Servings 0


  • 2
    plums or nectarines
  • 500
  • 2
  • 15
    lemon juice
  • 1
    piece crushed ginger


Boil the fruit (stoned but with skin left on, and diced) and water until the fruit is just tender. The back of a match should easily pierce the skin of the fruit. Add the blanched pips to the mixture. Remove the saucepan from the heat and add the sugar. Stir well and leave until all the sugar has dissolved. Add the lemon juice and ginger, return the saucepan to the heat and boil slowly for about 45 minutes until the jam is ready. Scoop off the scum that forms on top of the mixture and stir occasionally. To test if the jam is ready, spoon a little of the jam on a saucer. If the jam feels smooth when sliding a spoon over it, the jam is ready. Spoon into clean, sterilised jars and store in a cool place. Enough for 3-4 jars.

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