Whenever I have a bumper crop of plums, I freeze them for making jams and sauces later in the year. I decided to try some different recipes rather than just using my tried and tested ones. I know that citrus really brings out the flavour of berries so I thought “why not plums as well”.
1 kg Plums, stones removed (I used frozen)
Zest of 2 Oranges
1 kg Jam-setting Sugar
1 knob butter (10g)
50 ml Orange-flavoured liqueur (optional)
Finely chop plums – use a food processor if you want. I used frozen plums so I thawed them over a gentle heat and then used a stick mixer to chop them.
Put plums, orange zest and jam-setting sugar in a preserving pan or large heavy-based pot. Heat over a medium heat until the sugar is completely dissolved, stirring occasionally with a wooden spoon. Don’t allow to boil.
Add butter and increase heat to a full boil (a boil that cannot be stopped when stirred). Boil rapidly for 4 minutes. Check to see if it will set by spooning a small amount onto a chilled saucer: allow to cool slightly then push a spoon gently through the jam; the surface will wrinkle if it is ready. If it doesn’t wrinkle boil the jam for just one more minute and try again.
Let the jam come off the boil and immediately add the orange liqueur (if using). Stir through the jam.
Spoon jam into hot sterilised jars and seal.
Makes 6 x 250ml jars.