plum jam recipe mary berry
plum jam recipe mary berry is a delicious way to use up any excess plums from your garden or market. This recipe calls for fresh plums, granulated sugar and lemon juice. The plums are simmered until they break down and the sugar dissolves, creating a thick and sticky jam. The finished jam can be stored in sterilized jars and enjoyed on toast, scones, or as a glaze for cakes or meats. Making plum jam using Mary Berry’s recipe is a great way to preserve the sweet and tangy flavors of plums all year round!
Why people also love plum jam recipe mary berry
People love Mary Berry’s plum jam recipe for several reasons. Firstly, the recipe is easy to follow, making it accessible to both experienced and novice cooks. Secondly, using fresh plums results in a jam with a delicious sweet and tangy flavor that tastes much better than store-bought jams. Thirdly, the use of lemon juice adds a slight acidity to the jam that balances out the sweetness of the plums. Finally, the finished jam can be stored in jars and enjoyed throughout the year as a tasty spread on toast or as an ingredient in other recipes.
Ingredients:
- 1kg plums
- 1kg granulated sugar
- Juice of 1 lemon
Instructions:
- Wash the plums and cut them in half. Remove the pits and discard.
- Place the plums in a large saucepan with the sugar and lemon juice. Stir to combine.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar dissolves.
- Reduce the heat and simmer the mixture gently for about 30-40 minutes, stirring occasionally, until it reaches the setting point (105°C/220°F on a sugar thermometer).
- Once the jam has reached setting point, remove the pan from the heat and skim anyfoam off the top of the mixture.
- Transfer the hot jam into sterilized jars and promptly seal with lids. Let it cool.
- Store the jam in a cool, dark place until ready to use.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 6-7 (8 oz.) jars
Servings Suggestions: Plum jam can be served on toast, scones, or as an ingredient in other recipes.
Tips:
- To sterilize jars, clean them with hot soapy water and rinse thoroughly. Place them upside down on a baking sheet and place in a preheated oven at 140°C/275°F for 10-15 minutes.
- Use a sugar thermometer to check that the jam has reached setting point (105°C/220°F).
- Once opened, store the jam in the fridge and use within 4 weeks.
Nutrition Information:
One serving of plum jam (1 tablespoon) contains approximately 46 calories, 0g fat, 12g carbohydrates, and 0g protein.
Presentation:
To present your homemade plum jam, transfer it into sterilized jars and add a decorative label or ribbon to make them look pretty. You can also give them as surprise to friends and family. Serve the jam on a platter with fresh toast or scones, or use it as a glaze for cakes or meats. Enjoy!
Variations and substitutions for Mary berry plum jam recipe:
Variations:
- Add a cinnamon stick or a pinch of ground cinnamon to the mixture for a warm and spicy flavor.
- Replace the granulated sugar with brown sugar for a deeper, caramel-like flavor.
- Add a few drops of vanilla extract or almond extract for extra sweetness.
Substitutions:
- Use honey as a healthier alternative to sugar.
- Replace the plums with other fruits like apricots, peaches, strawberries, or raspberries.
- Substitute the lemon juice with orange juice for a citrusy twist.
Recommendations and notices
Recommendations:
- Use ripe plums that are fresh and not too soft.
- Use a sugar thermometer to check the temperature of the mixture as it boils, to ensure that the jam reaches setting point.
- Skim off any foam that forms on the top of the mixture during cooking.
Notices:
- Be careful when working with hot jam, as it can burn your skin easily.
- Make sure to sterilize the jars before filling them with hot jam, to prevent contamination and spoilage.
- Keep the jam in a cool, dry place, away from sunlight.
- Discard any jars of jam that show signs of spoilage or mold.
FAQ for plum jam recipe mary berry
Yes, you can use frozen plums. Remember to fully thaw them before cooking.
The jam can be stored for up to a year in a cool, dark place as long as it is properly sealed in sterilized jars.
It’s important to use the correct amount of sugar when making jam, as it helps to set the mixture and preserve the fruit. Reducing the sugar may result in a softer jam that spoils more quickly.
You can tell if the jam has reached setting point by using a sugar thermometer or by doing a “wrinkle” test. To do the wrinkle test, place a small spoonful of the mixture onto a cold saucer and let it cool for a minute. Push the mixture with your finger – if it wrinkles up, it’s done.
If the jam hasn’t set after cooling in the jars, you can re-boil the mixture with additional pectin or lemon juice to help it set.
Conclusion
Mary Berry’s plum jam recipe is a delicious way to preserve the sweet and tangy flavors of plums all year round. This recipe uses fresh plums, granulated sugar and lemon juice, resulting in a homemade treat that tastes much better than store-bought jams. The instructions are easy to follow and produce a thick and sticky jam that can be enjoyed on toast, scones, or as a glaze for cakes or meats. By following this recipe, you’ll have a flavorful and versatile jam that can be stored for months in sterilized jars.
