Plum and Cinnamon Jam
Servings Makes 4 x 250ml jars
Prep time
30 minsCook time
30 minsTotal time
1 hrIngredients
Method
- To sterilise jars, wash and rinse thoroughly then place upright on a baking tray. Place in oven at 110°C for around 15 minutes or until jars are completely dry. Rinse lids in boiling water.
- In a preserving pan or large pot, add plums and water and bring to a simmer. Cook for around 10 minutes, until plums are tender but not falling apart.
- Add sugar, cinnamon sticks and lemon juice. Let sugar dissolve slowly, without boiling. This will take around 10 minutes.
- Increase heat and bring jam to a full rolling boil. After about 5 minutes, spoon a little jam onto a cold saucer. Wait a few seconds then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few minutes more and test again using another cold saucer. If you have a sugar thermometer, jam will read 105°C when ready.
- Take pan off heat, remove cinnamon sticks then stir in butter. Leave jam to cool for 15 minutes then stir again, to prevent the lumps of fruit sinking to the bottom of the jars.
- Ladle jam into hot jars, seal with lids and leave to cool.
Simon says ...
Jam will keep for 1 year in a cool, dark place. Refrigerate once opened.