2kg blood plums, quartered, stones removed
1L (4 cups) water
80ml (1/3 cup) fresh lemon juice
1.35kg (6 cups) sugar
Step 1
Combine plums and water in large saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 1 hour.
Step 2
Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 25-45 minutes or until the jam jells when tested (see note).
Step 3
Ladle the jam immediately into 8 clean 250ml (1-cup) jars and seal. Invert the jars for 2 minutes then turn upright and set aside to cool. Label and date the jars before storing.
This jam will keep, unopened, in a cool, dark place for up to 12 months. Once opened, keep in the fridge for up to 8 weeks. To test if jam is ready to bottle, place 1 tsp of jam on a cold saucer in freezer for 1-2 minutes or until cooled to room temperature. Run your finger through jam. If surface wrinkles and jam stays in 2 portions, it is ready.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
