has anyone got a recipe for plum jam?

[cluckymama]

Hi I bought a small crate of plumbs and havnt been able to eat them all, they are starting to go off, anyone got any ideas on how to bottle them.
I was thinking jam but any ideas will be usefull.
Thank you.

[manda]

4lbs plums (washed, wiped and cut in half)
1 pint water
4lbs sugar

- Put the plums and water into a pan and simmer until the plums are softened
(after this would be the time you would need to add pectin if the fruit is one
that's not high in pectin).
- Add sugar and stir until it's dissolved
- Bring to the boil and boil rapidly until the jam sets when you do a test -cold
plate (I put mine in the freezer whilst I'm getting the jam made...usually a
couple of them), teaspoon of jam, put it on the plate and leave it for a minute
if it wrinkles when you push it it's ready.
- Remove the scum
- Put into jars whilst it's hot.

I sometimes add a bit of ginger or mixed spice (just a little bit so you get a hint) into my plum jam which is quite nice

You can remove the stones when you are doing the plums or you can removed them as they float to the top whilst the mix is boiling...but you have to check through then....don't want anyone cracking their teeth

[wendy]

Yep that is the recipe that I use. Great stuff.
I do mine in the microwave.

[Homemade]

I don't add any water.
Equal weight plums to sugar and leave together overnight. If the fruit are very ripe then add some lemon and or apple peel tied in muslin.
The next day the mix will be wet enough to warm through untill the sugar is dissolved. Then bring to the boil until setting point. (15 min?)

[Annie]

I have read that jam is best made with fruit that is not overripe but have made plum jam with fairly ripe Victoria plums and its turned out ok.
I dont always want more than 2 or 3 jars of jam so as an alternative make plum chutney as well.

2 lb plums cut into 1/4's
1 large onion chopped
7 oz sultanas(optional)
1 lb brown sugar
1 pt malt/cider vinegar
3cm ginger chopped roughly
1 tablespoon cinnamon
1 teaspoon nutmeg
8 cloves
2 teaspoon salt
method
Tie chopped ginger and cloves into a muslin bag.
Place all ingredients into a pan, rapidly boil until thick ( 30 - 45 mins) stirring from time to time to prevent sticking.
Check consistency by drawing ladle quickly and firmly across bottom of pan, if you briefly see the base of pan then chutney is ready, if not keep boiling and testing until ready.
Check seasoning, remove muslin bag and spoon into warmed jars,seal and lable.

[cluckymama]

thank you very much for your recipes, ill be making some plum jam tonight! like the thought of adding the spice too.