Looking for a way to use up all your plums this autumn? Have a go at homemade jam.
This simple recipe from BBC Good Food is so delicious, you’ll be enjoying extra tasty toast in no time.
Full of fabulous seasonal flavours, why not give it a go? Don’t forget to share a photo to @herogomena with #herogolife.
Servings: 3 x 450ml jars
Prep time: 30 minutes + cooking time
Calories (per tbsp)
2kg plums, stones removed & flesh chopped
2kg granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks
Knob of butter
Put a couple of saucers in the freezer - you will need them to test if the jam is ready.
Put the plums in a pan with 200ml of water. Bring to a simmer and cook for 10 minutes - the plums should be tender.
Add the sugar, ground cinnamon and lemon juice. Continue cooking for around 10 minutes until the sugar dissolves, but don’t let it boil.
Increase the heat and bring it to a full boil. Keep it at this full rolling boil for 5 minutes.
Take a saucer from the freezer. Using a spoon, put some of the jam on the cold saucer and leave it for a few seconds. Push it with your fingertips. If it wrinkles, the jam is ready. If not, leave it to cook a little longer and try testing it again.
Once it’s ready, take the mixture off the heat then add the cinnamon sticks and butter.
Let it cool for 15 minutes, then ladle the mixture into hot, sterilised jars. Seal and leave them to cool.
To store: Keep this jam in a cool, dry place for up to 1 year. Once opened, keep it in the fridge for up to 2 months.