Name: Plum & raspberry jam
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Makes 1 large or 3 small jars
Cuisine: British
Ingredients: 1kg jam sugar; 500g plum stoned and roughly chopped; juice 1 lemon; 500g raspberry

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Plum & raspberry jam

Plum & raspberry jam

James Martin

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Makes 1 large or 3 small jars

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.9 out of 5.8 ratingsRate

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Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg jam sugar
500g plum

stoned and roughly chopped
juice 1 lemon
500g raspberry

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Nutrition: per tbsp

kcal46
fat0g
saturates0g
carbs12g
sugars12g
fibre0g
protein0g
salt0g

low

Method

step 1

Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
step 2

Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
step 3

Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.

RECIPE TIPS

STERILISING JARS

Just before you start cooking your jam, chutney or pickle, wash your jars in hot, soapy water, then leave in a low oven to dry completely.

Recipe from Good Food magazine, September 2012

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A star rating of 4.9 out of 5.8 ratings

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