Freezer Plum Jam

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • lb/750g Victoria plums
  • 2lb/1 kg caster sugar
  • 2 teaspoons lemon juice
  • 4fl.oz/100 ml liquid pectin

Method

Remove stones from plums and stir in sugar and lemon juice. Leave for 20 minutes, stirring occasionally. Add pectin and stir for 3 minutes. Put into small containers, cover and seal. Leave for 5 hours at room temperature, then put into refrigerator until jelled. This may take 24–48 hours. Store in freezer. Thaw for 1 hour at room temperature before serving.

Part of