Elevate your jam game: delia smith’s plum jam recipe that will make your taste buds sing!

Summer’s bounty offers an abundance of juicy, ripe plums, inviting us to capture their vibrant flavors in a delectable homemade jam. Delia Smith, the culinary icon, shares her foolproof recipe that will transform these seasonal fruits into a spreadable delight.

Ingredients:

• 2 kg (4 lb 6 oz) plums, stoned and quartered
• 1.2 kg (2 lb 10 oz) granulated sugar
• 150 ml (5 fl oz) water
• 1 tbsp lemon juice

Equipment:

• Large preserving pan or stockpot
• Sterilized jars and lids
• Jam funnel
• Wooden spoon
• Sugar thermometer (optional)

Step-by-Step Instructions:

1. Prepare the Plums: Wash and halve the plums, removing the stones. Cut the halves into quarters.
2. Combine Ingredients: Place the prepared plums, sugar, and water in a large preserving pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
3. Simmer and Monitor: Reduce heat to low and simmer for 1-1.5 hours, or until the jam reaches setting point. You can test this by spooning a small amount onto a cold plate. If it wrinkles when you push your finger into it, it is ready.
4. Add Lemon Juice: Once the jam has reached setting point, stir in the lemon juice. This will help to preserve its color and flavor.
5. Skim and Remove Stones: Skim off any foam that rises to the surface of the jam. If any plum stones escaped during preparation, remove them now.
6. Fill Jars: Ladle the hot jam into sterilized jars using a jam funnel. Fill to within 1 cm (1/2 inch) of the top.
7. Seal and Cool: Place the lids on the jars and seal tightly. Allow the jars to cool completely before storing in a cool, dark place.

Tips for Success:

• Choose Ripe Plums: Use ripe and juicy plums for the best flavor and texture.
• Stoning the Plums: Use a sharp knife to carefully remove the stones from the plums.
• Monitor the Temperature: If using a sugar thermometer, the jam should reach a temperature of 105°C (221°F) for setting point.
• Skimming and Removing Stones: Skimming off the foam and removing any remaining stones ensures a smooth and clean jam.
• Sterilizing Jars: Sterilizing the jars and lids is crucial to prevent spoilage.

Variations:

• Spiced Plum Jam: Add a pinch of cinnamon, nutmeg, or cloves to the jam for a warm and aromatic twist.
• Damson Plum Jam: Use damsons, a variety of plum with a tart and tangy flavor, for a more intense jam.
• Low-Sugar Plum Jam: Reduce the amount of sugar to 750 g (1 lb 10 oz) for a healthier version.

Storage and Shelf Life:

Homemade plum jam can be stored in a cool, dark place for up to 6 months. Once opened, store the jam in the refrigerator for up to 2 weeks.

The Perfect Pairing:

Plum jam is a versatile spread that pairs perfectly with:

• Toast or scones
• Pancakes or waffles
• Yogurt or ice cream
• Cheese or crackers

Why Delia Smith’s Plum Jam Recipe is a Must-Try:

• Trusted Culinary Authority: Delia Smith is a renowned chef and culinary expert known for her reliable and accessible recipes.
• Foolproof Instructions: The step-by-step instructions are easy to follow, ensuring success even for beginners.
• Seasonal Delight: Preserving summer’s bounty in the form of homemade plum jam allows you to enjoy the flavors of the season year-round.
• Versatile Spread: Plum jam is a delectable accompaniment to a wide range of breakfast, dessert, and snack options.

FAQ:

Q: Can I use frozen plums?
A: Yes, you can use frozen plums, but thaw them completely before using.
Q: How long does it take to make plum jam?
A: The total time to make plum jam, including preparation and cooling, is approximately 2-3 hours.
Q: What is the best way to sterilize jars?
A: You can sterilize jars by boiling them in water for 10 minutes or in the oven at 140°C (284°F) for 15 minutes.
Q: How long does homemade plum jam last?
A: Homemade plum jam can be stored in a cool, dark place for up to 6 months.
Q: Can I can plum jam?
A: Yes, you can can plum jam using a pressure canner. Follow the instructions provided by the manufacturer of your canner.