You are currently using an older version of Internet Explorer, for the best experience of our site we recommend updating to a newer version of one of the following: Google Chrome, Microsoft Internet Explorer, Mozilla Firefox, Apple Safari

Close this message
Lakeland, the home of creative kitchenware

Your basket is currently empty

Plum jam



Steven Doherty, Head Chef at our First Floor Café in Windermere, has come up with this delicious jam recipe for you to try this summer. For help with your jam preparation

Makes seven 454g (1lb) jars

Ingredients

  • 2kg (4lb) Victoria plums, when available
  • 500ml (¾pt) water
  • 2kg (4lb) sugar, warmed on a baking tray in the oven

Instructions

  1. Wash, halve and stone the plums.
  2. Crack a few of the stones; blanch, skin and halve the kernels.
  3. Cook the plums and water in a preserving pan for about half an hour, until the skins are soft.
  4. Stir in and dissolve the warmed sugar, then boil briskly, adding the kernels towards setting point.
  5. When a set is reached, skim if necessary.
  6. Pour into sterilised jars and seal.

You may find these helpful...

Stainless Steel Maslin Pan
Stainless Steel Maslin Pan
£46.99
5 stars out of 5 based on 13 reviews.
Thermospatula
Thermospatula
£14.99
4 stars out of 5 based on 47 reviews.
Jam Jars 8oz 227g
Jam Jars 8oz 227g
£7.99
5 stars out of 5 based on 8 reviews.