• Plum Jam

    By Karen Hart

    Karen Hart and Juicy delicious farms take us on taste tantalising journey where we they use the plum in all its glory 

    Makes about 7 jars of 250g each


    • 1kg plums, halved and pitted
    • 4¼ cups granulated sugar
    • 1/4 cup  lemon juice


    COMBINE all the ingredients together in a large glass bowl and cover with clingwrap. Leave to stand overnight in a cool place. The following day, prepare the jars first.

    WASH the jars in warm, soapy water and rinse well. Place the jars in an oven pan, lined with a clean tea towel, in a preheated oven at 110ºC for 10 minutes.

    REMOVE from the oven and allow the jars to cool.

    COMBINE the plums, sugar and lemon juice in a large pot or preserving pan and bring to a boil over medium to high heat, stirring constantly with a wooden spoon.

    REMOVE the scum that has formed on the surface and cook the the plum jam for about 20 minutes.

    USING a small ladle, fill the prepared jars to the top with the plum jam, while it is still hot.

    CAREFULLY wipe off any spills on the outside of the jars and seal the jars with airtight lids.

    ALLOW the plum jam to cool and then store in a dark and dry place.

    Tip from the team : Before you start cooking the plum jam, place a saucer in the freezer. When you want to test for a set after boiling the jam for 20 minutes, spoon a dollop of jam onto the cold saucer. Give it a few seconds. If you can draw your finger through it and it stays separated, your jam is ready.
    For more inspiring recipes, visit www.juicydelicious.co.zaor give them a shoutout at @juicydelicioussa on Instagram.