Chelsea Trusted 135 Years SPOT

Plum Jam

By Chelsea Sugar
Plum Jam
4 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 5 mins
  • Serves

    1kg sour red or purple plums
    1kg Chelsea Jam Setting Sugar


    Wash plums and remove any stalks. Slice each plum into roughly 8 pieces, discarding the stones. Place in a large bowl or food processor and mash or process until coarsely crushed.

    Combine with Chelsea Jam Setting Sugar in a large, heavy based pot. Stir over medium heat for a couple of minutes or until sugar dissolves.

    Increase heat and bring to a full boil (a boil that cannot be stirred down). Boil rapidly for 4 minutes (removing any foam with a spoon).

    Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it). If the surface doesn't wrinkle, return to the boil for 1-2 minute intervals and test again.

    Ladle hot jam into warm sterilised jars and seal with a lid.

    Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.  Makes approximately 4 cups.

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Average Rating
(3 reviews)

Yes I think the sugar ratio needs to be 800g sugar to 1kg of fruit, that's from a Grandmas point of view and years of baking and jamming, lovely ideas all the same

I also used 1.3kgs of pitted plums. Too sweet for my liking. Would double the plums next time to 2kgs plums 1kg sugar.

Used 1.3kg cut/pitted Chrustmas plums and 1kg fruitsetting jam. Came out well but very sweet.

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