Mary Berry Plum Jam Recipe
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: Jam
- Method: Simmering
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-plum-jam/