Two wild plum jam recipes
Posted by Fiona Nevile in Jam Jelly and Preserves | 122 comments
Photo: Wild plums make delicious jam
Here are two of our wild plum jam recipes. Wild plums taste quite tart, similar to damsons. They are excellent for jam and jelly and both are not too sweet.
The following recipes describe two methods for making wild plum jam.
If your plums are barely ripe (still pretty firm) go for the first one, if they are soft and ripe go for the second. The barely ripe recipe will have a sharper taste.
Barely ripe wild plum jam recipe:
Ingredients:
900g/2lb of barely ripe wild plums
900g/2lb of preserving sugar
Method:
- Wash the plums and discard any damaged fruit.
- Slit the plums with a knife. This will allow the stones to float to the surface during cooking so that they can be easily removed.
- Place plums in a non metallic bowl, sprinkle over sugar and mix to coat the plums.
- Cover with a clean tea cloth and leave overnight.
- The following day put plums and sugar into a large heavy bottomed saucepan (or preserving pan) and heat very gently until the sugar has dissolved.
- Bring the jam to the boil and continue to boil very rapidly for about 8-10 minutes until the jam reaches setting point. At this stage carefully remove the stones as they float up to the surface, with a slotted spoon. (What is setting point? See tricks and tips below).
- When the jam has set, carefully pour into warm, sterilised jars, using a ladle or small jug (How to sterilise jars? See tricks and tips below)
- Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers (waxed disks, wax facing upwards and plastic covers secured with plastic bands).
- when cold and store in a cool, dark place, away from damp.
Ripe wild plum jam recipe:
Ingredients:
900g/2lb of ripe wild plums
900g/2lb of white granulated sugar – if you prefer a more tart jam cut the sugar by a quarter – I prefer less sugar myself
½ pint/275ml of water
Method:
- Wash the plums and discard any damaged fruit.
- Put the plums and water into a large heavy bottomed saucepan (or preserving pan) and simmer gently until the skins split and they are soft.
- Meanwhile, warm the sugar in a low oven for ten minutes and add to the fruit.
- Stir gently over a low heat until you are sure that all the sugar crystals have dissolved.
- Turn up the heat to its highest setting and, stirring frequently, let the fruit boil rapidly for 8-10 minutes (this is called a rolling boil).
- Remove the stones with a slotted spoon during the boiling process.
- Test for set (What is set/ setting point? See tricks and tips below).
- If the jam has not set, continue to boil rapidly and test at five minute intervals.
- When the jam has set carefully pour into warm, sterilised jars, using a ladle or small jug. (How to sterilise jars? See tricks and tips below)
- Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers (waxed disks, wax facing upwards and plastic covers secured with plastic bands).
- Label when cold and store in a cool, dark place, away from damp.
Tips and tricks:
Jam “set” or “setting point”:
Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method. Before you start to make the jam, put a couple of plates in the fridge so that the warm jam can be drizzled onto a cold plate (when we make jam we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate). Return the plate to the fridge to cool for approx two minutes. It has set when you run your finger through it and leave a crinkly track mark. If after two minutes the cooled jam is too liquid, continue to boil the jam, testing it every few minutes until you have the right set. The jam is far more delicious if it is slightly runny.
Sterilising the jars:
We collect jars all year round for our jelly, chutney and jam making sessions. I try to soak off labels and store the clean jars and metal plastic coated screw-top lids in an accessible place. The sterilising method that we used is simple. Just before making the jam, I quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c/140c for fan assisted. When the oven has reached the right temperature I turn off the heat. The jars will stay warm for quite a while. I only use plastic lined lids for preserves as the all-metal lids can go rusty. I boil these for five minutes in water to sterilise them. If I use Le Parfait jars, I do the same with the rubber rings.
Damson Jam: The recipes above work well with damsons.
Leave a reply
Thanks Fiona
Fortunately we have a bumper crop of damsons this year so will look forward to experimenting.
Hi Iris
Yes you can use less sugar. If I did that I’d add some lemon juice (1 tbsp) and then taste ( and adjust sugar if too tart) before bringing up to the boil to ensure a good set.
Sorry, that should read ‘could you use less sugar’?
Hi Fiona
I have just used the second recipe to make damson jam, as you suggested – it’s delicious. And so easy! Thank you for pointing me in the right direction.
If you prefered a sligtly more tart taste to the jam, cold you use less sugar but still follow the recipe in exactly the same way?
Also, does this recipe work for other fruits?
Hi Gary
I’ve given up using preserving sugar as I don’t like the taste that it imparts. I must check out Savers – that’s a good price.
Also thanks for the link to jars – great price again and the labels 🙂
Hi Kelly
I can see (in my mind’s eye) what you are saying.
Thanks so much for your advice.
Another way to test the jam’s readiness is with a wooden spoon. Stir the jam/jelly with a wooden spoon. Pull out the spoon and hold it so the jam/jelly drips down the edge of it. If the jam/jelly drops meet and then come off the spoon, it is ready. If they ‘sheet’ off or come off too quickly, they aren’t ready. I wish I could explain it better, or better yet, show you!
Interesting reading your plum recipes, prompted a couple of thoughts:
1. We never use preserving sugar, as it’s cheaper to make or buy the pectin ourselves. Tate & Lyle granulated is 69p per kilo in “Savers” – the high street chemist.
2. This year we started buying “New” jars. We paid £20 for 72 jars and lids (www.colorlites.com). Thats pretty cheap if you ask me!
3. We get labels from “Lakeland” stores. I think they are £2.75 for 76 labels. Its great when all the jars look the same!
Hello Littlun
Great that the recipe worked for you. Letting your grandchildren help makes it especially good!
Using polystyrene boxes to store preserves is a brilliant idea. Thanks.
Love the idea of a glass jar tree!
Hi Jan in Cornwall
Yes I reckon that the little wild, cherry plums make the best jam and chutney. Thanks for leaving a comment.
Hi Annie
Thanks so much for your feedback. Must try your trick with the cinnamon stick.
Yes the damson gin is a wicked brew.
Hello Ruth
Thanks so much for your advice great to know what the scientific thinking is on this point. I must admit I never try and resuscitate mouldy preserves having been given them endlessly as a child – yuk.
Hi Charlie
Great news. There’s nothing like homemade.
Hi Thea
I’m really pleased that my recipe worked for you. Thanks for your feedback.
Hello Quackerz
So pleased that you tried the plum and tamarind chutney. I made my second batch after 2 weeks! Great idea adding port to the jam. Hope your liqueurs bring you joy!
Hi tNB
Thanks for such an enthusiastic response. I have 2 kilos of wild plums in the kitchen and I think I’m going to make jam this time.
Just stumbled across your site this morning, I look forward to reading more! Off to pick some wild plums … 🙂
Ripe wild plum Jam – I have just made 6lbs of this with the dark cherry plums I am flooded with in the garden . I also have the yellow type which I have made the Plum & Tamarind Chutney – superb!!The ripe jam I tweaked and instead of the water I did 2/3rds port water. It is great even though it took forever to skim all the stones from the plums. I am now going to go for the Sloe gin and vodka and perhaps try the blackberry whisky!