Mary Berry’s Plum Jam is a classic homemade preserve that captures the sweet and slightly tart flavors of ripe plums. With just a few simple ingredients, you can create a delicious spread perfect for toast, scones, or even as a filling for cakes and pastries. This jam is easy to make and requires no artificial preservatives, making it a wonderful way to enjoy seasonal fruit all year round.
What is Mary Berry Plum Jam?
Mary Berry’s Plum Jam is a traditional fruit preserve made by cooking plums with sugar and lemon juice until thick and glossy. The natural pectin in plums helps achieve the perfect set, resulting in a rich, flavorful jam that can be stored for months.
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Why You Should Try This Recipe
- Simple and Easy: Requires just three main ingredients.
- No Artificial Preservatives: Made with natural ingredients.
- Rich in Flavor: A perfect balance of sweetness and tartness.
- Versatile: Great for spreading, baking, or gifting.
- Long Shelf Life: Properly stored, it lasts for months.
Ingredients Needed to Make Mary Berry Plum Jam
- Plums (1kg, ripe and halved, stones removed) – The main ingredient, providing natural sweetness and tartness.
- Granulated Sugar (800g) – Sweetens and helps the jam set.
- Lemon Juice (2 tbsp) – Enhances flavor and helps with the setting process.
- Water (100ml) – Prevents the fruit from burning while cooking.
Equipment Needed
- Large saucepan or preserving pan
- Wooden spoon
- Sterilized glass jars with lids
- Jam thermometer (optional)
- Ladle
Instructions to Make Mary Berry Plum Jam
Step 1: Prepare the plums
Wash the plums, remove the stones, and cut them into halves or quarters.
Step 2: Cook the fruit
In a large saucepan, add the plums and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the plums soften (about 10-15 minutes).
Step 3: Add the sugar and lemon juice
Once the plums have softened, add the granulated sugar and lemon juice. Stir well to dissolve the sugar.
Step 4: Boil the jam
Increase the heat and bring the mixture to a rolling boil. Let it boil for about 10-15 minutes, stirring frequently, until it reaches a setting point (105°C/220°F on a jam thermometer).
Step 5: Test the setting point
To test if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then push it gently with your finger—if it wrinkles, it’s set. If not, continue boiling for another 2-3 minutes and test again.
Step 6: Jar the jam
Once the jam reaches the right consistency, remove it from the heat and carefully ladle it into sterilized jars. Seal the jars immediately and let them cool completely before storing them.
What Goes Well With Mary Berry Plum Jam
- Toast and Butter – A classic breakfast option.
- Scones and Clotted Cream – Perfect for afternoon tea.
- Yogurt and Granola – A delicious and healthy combination.
- Pancakes or Waffles – Adds a fruity sweetness.
- Glazed Meats – Works well as a glaze for pork or duck.
Expert Tips for Making the Best Plum Jam
- Use Ripe Plums – The riper the fruit, the better the flavor.
- Sterilize Jars Properly – This prevents spoilage and ensures a longer shelf life.
- Stir Frequently – Prevents the jam from burning at the bottom.
- Test for Pectin – If using very ripe plums, add a little more lemon juice to help with the setting.
- Store in a Cool Place – Keeps the jam fresh for months.
Easy Variations of Mary Berry Plum Jam
- Spiced Plum Jam – Add cinnamon, cloves, or star anise for a warm flavor.
- Vanilla Plum Jam – Stir in a vanilla pod while cooking.
- Plum and Ginger Jam – Add grated fresh ginger for a zingy twist.
- Low-Sugar Plum Jam – Reduce sugar and add apple pectin for a healthier version.
- Plum and Raspberry Jam – Mix in fresh raspberries for a berry twist.
Best Practices to Store Mary Berry Plum Jam
- Refrigerate After Opening – Once opened, store in the fridge and use within 2-3 weeks.
- Room Temperature Storage – Sealed jars can be kept in a cool, dark place for up to a year.
- Freeze for Longer Storage – Store jam in freezer-safe containers for up to 6 months.
Nutrition Value (per tablespoon):
- Calories: 50
- Carbohydrates: 13g
- Sugar: 12g
- Fat: 0g
- Fiber: 0.5g
FAQs
How do I know when the plum jam has reached the setting point?
The easiest way to check is the wrinkle test. Place a small spoonful of jam on a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles, the jam is ready. If not, continue boiling for a few more minutes and test again.
Can I make plum jam without adding lemon juice?
Lemon juice helps set the jam by activating the natural pectin in the plums. If you don’t have lemon juice, you can substitute it with a little apple cider vinegar or an apple puree, which also contains pectin.
How long does homemade plum jam last?
Sealed jars of plum jam can last up to one year when stored in a cool, dark place. Once opened, keep it refrigerated and use within 2-3 weeks.
Can I use frozen plums to make plum jam?
Yes, frozen plums work well for making jam. Thaw them completely before cooking and drain any excess liquid to prevent the jam from becoming too runny.
Final Words
Mary Berry’s Plum Jam is a simple yet delicious way to preserve the natural sweetness of plums.
Try making it today and enjoy a taste of summer all year long!
Print
Mary Berry Plum Jam Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: Jam
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Plum Jam is a traditional fruit preserve made by cooking plums with sugar and lemon juice until thick and glossy. The natural pectin in plums helps achieve the perfect set, resulting in a rich, flavorful jam that can be stored for months.
Ingredients
- Plums (1kg, ripe and halved, stones removed) – The main ingredient, providing natural sweetness and tartness.
- Granulated Sugar (800g) – Sweetens and helps the jam set.
- Lemon Juice (2 tbsp) – Enhances flavor and helps with the setting process.
- Water (100ml) – Prevents the fruit from burning while cooking.
Instructions
Step 1: Prepare the plums
Wash the plums, remove the stones, and cut them into halves or quarters.
Step 2: Cook the fruit
In a large saucepan, add the plums and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the plums soften (about 10-15 minutes).
Step 3: Add the sugar and lemon juice
Once the plums have softened, add the granulated sugar and lemon juice. Stir well to dissolve the sugar.
Step 4: Boil the jam
Increase the heat and bring the mixture to a rolling boil. Let it boil for about 10-15 minutes, stirring frequently, until it reaches a setting point (105°C/220°F on a jam thermometer).
Step 5: Test the setting point
To test if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then push it gently with your finger—if it wrinkles, it’s set. If not, continue boiling for another 2-3 minutes and test again.
Step 6: Jar the jam
Once the jam reaches the right consistency, remove it from heat and carefully ladle it into sterilized jars. Seal the jars immediately and let them cool completely before storing.
