Plum Jam

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6lb/3 kg plums
  • 1 pint/500 ml water
  • 6lb/3 kg sugar


Wash the plums, cut them in half and take out the stones. Remove the kernels from a few of the stones, blanch them in boiling water, and cut them in half. Put fruit, water and kernels in a pan and simmer until the fruit is very soft. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.

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