Victoria plum Jam recipe tried and tested please?

hiii.. ive given the recipe my mom and grandma use:)



2 kg (4lb) plums

250 ml (8fl oz) water

1.5kg (31b) granulated sugar



Remove the stones front the plums and put the fruit into a large saucepan with the water. Simmer until the plums are tender.

Add the sugar and stir until it has dissolved.

Boil rapidly for about 10 to 20 minutes until the setting point is reached.

Take from the heat and leave for 10 minutes.

Ladle into hot, sterilised jars, label and seal.



VARIATION add a tablespoon of grated root ginger when adding the sugar...



I've added a few pointers which would hepl ya in making any sort of jam:)





Select your fruit with care. You are better having slightly under-ripe fruit, than squashy over-ripe, although a little of the latter won't make a lot of difference.



Depending on which flavour you are making, you may need to add either a fruit which has a lot of pectin (setting agent) or a bottle of liquid pectin. Sour apples are a good source of pectin, as are redcurrants, blackcurrants and gooseberries.



Select your fruit, and weigh carefully. In shop bought jam, the ratio of fruit to sugar is usually 40% to 60% or sometimes even less. I make my jams using 50% to 50%. So whatever the weight of the fruit (and I suggest you do no more than 4lb fruit at a time) you will also need that weight of sugar.



Place the fruit in the pan, adding just enough water to stop it sticking. As it heats, the juices will begin to flow, and create their own liquid.



Heat slowly, stirring periodically until the fruit is just below the boil. You can mash the hot fruit if desired, or you can elect to leave it whole. It will break down to a certain extent anyway.



Begin to add the sugar, a little at a time, stirring until it has all dissolved.

Now add the liquid pectin, and about 4 tablespoons of lemon juice. The acid helps with the setting.



Once the sugar has a ll dissolved, bring to a rapid boil. You will need to watch the jam at this point as it can easily boil over if left.



Lower the heat, until the mixture is at a rolling boil. This is when it is clearly boiling, but not rising up the pan. Simmering is not enough. Stir occasionally to prevent sticking.



After about 10 minutes, spoon a little of the mixture onto a cold saucer, and place in the fridge. When cold, if a skin had formed on top, and the resulting mixture has thickened considerably, it has reached setting point, and is ready for potting. If it is still liquid, continue boiling, and try the setting test again.



Once setting point has been reached, remove the pan from the heat, and allow to stand for 5 minutes. If a white bubbly skin forms, remove with a spoon. Stir the mixture thoroughly. Remove the hot jars from the dishwasher or oven and place on a wooden board.



I use a jug and funnel to pot my jam. The funnel needs to have a wide base, to fit into the jars. Pour jam from the pan into the jug, and using the funnel, fill the jars to the brim. Continue until all the jam has been used.



Place a waxed paper disc on top of the jam in each jar. Then cover with a circular jampot cover, and secure with an elastic band. The covers should be stretched taut, to create an airtight seal when cold. If you have saved the lids to the jars, these can be placed on top of the pot covers.



Allow to cool, then wipe down any drips on the outsides of the jars, and label...



do let me know how it turns out.. Happy cooking....

Victoria plum Jam recipe tried and tested please?
Wife is in the UK at the moment so I cant ask, she usually makes plum jam but our crop failed this year, love plum jam, plum crumble, plum anything