Plum and Cinnamon Jam
Delicious spread on toast, teacakes, served with pancakes or stirred in porridge, this cinnamon-scented Plum Jam is our all-time favourite! Quick and easy to make, this jam will keep for up to a year in a cool dark place, but we promise you, it's not going to last that long!
Equipment
- Sterilised Jars
Ingredients
- 1.3 kg plums (weight after destoning) washed, destoned and cut in half
- 1.3 kg jam sugar with added pectin
- 100 ml water
- 1 tablespoon lemon juice
- 2 teaspoon ground cinnamon
- 1 cinnamon stick
Instructions
- Put the prepared plums, 100ml of water, jemon juice, jam sugar, ground cinnamon and a cinnamon stick in a large pan and place it on low heat. Stirring occasionally, allow the sugar to dissolve slowly. It may take 10-15 minutes.
- Once the sugar has dissolved, increase the hea to medium and bring to a boil, stirring occasionally. Cook for 10 minutes skimming off any scum that forms on top.
- To test if your jam is ready, use a kitchen thermometer. It is done, when it reaches 105° C. Alternatively, spoon a little jam onto a freezer-cold saucer. If it wrinkles when pushed with a finger, it is ready. If not, cook for another couple of minutes and test again.
- Take the jam off heat, remove the cinnamon stick. Ladle into sterilised jars, screw the lids on and leave to cool. Store in a cool dark place. Place in the fridge after opening.
Nutrition
Calories: 1125kcalCarbohydrates: 279gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 418mgFiber: 4gSugar: 274gVitamin A: 902IUVitamin C: 26mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!