This luxury jam has a Christmassy feel to it but not so much so that you couldn't enjoy it year round. There aren't many fruits that I prefer cooked, but this is one of them and its great spread on buttered toast. If you don't like cinnamon then by all means leave it out but it does complement the plum flavour without taking over. Jam making is easy and fun so have a go. . .
My Private Note
jars of ...
Units: US | Metric
- 1Cut the plums in half and take out the stones, chop into small chunks and put into a measuring jug.
- 2The amount of sugar you need depends on how bulky your plums are.
- 3Pour the chopped plums into a pan and measure out approx 3/4 the amount of sugar to plum pulp, so for example 1 pint of plum = 3/4 pint sugar.
- 4Add the sugar to the pan along with the lemon juice and cinnamon stick and slowly bring to the boil.
- 5Boil hard for 5 minutes, stirring from time to time, and avoiding any splashes. Reduce the heat, skim off any scum and start testing for a set by putting a tsp of the mixture onto an ice cube. If it jellifies when cold it is ready. If not boil hard in 1 minute increments until setting point is reached, turning the heat down to low every time.
- 6Take off the heat, stir in the butter allowing it to melt and leave until it is half cooled down before potting and storing in sterilized jars (see canning notes) so that the fruit doesn't sink to the bottom.
- 7You can leave the cinnamon stick in 1 of the jars if you like, after 2 or 3 weeks this jar will be the best, in looks and in taste.
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Nutritional Facts for Chunky Plum and Cinnamon Jam
Serving Size: 1 (1327 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 768.4
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 197.4 g
- Dietary Fiber 3.7 g
- Sugars 192.8 g
- Protein 1.8 g