Succulent ripe plums and a touch of bright lemon elevate this Mary Berry plum jam to a rich favorite you’ll always want at the heart of your breakfast table. It’s delicious with warm buttery crumpets, toasted sourdough, a filling for a classic sponge cake, a dollop in creamy yogurt; in fact most things.
Mary Berry Plum Jam Recipe Ingredients
- 1.5 kg (3.3 lbs) ripe plums, washed, halved, and stoned
- 1.5 kg (3.3 lbs) granulated sugar
- 300 ml (1/2 pint) water
- Juice of 1 large lemon
- A small knob of butter (to disperse foam)
How To Make Mary Berry Plum Jam Recipe
- Simmer the fruit: Place the halved and stoned plums into a large, heavy-based preserving pan along with the 300ml of water. Bring the mixture to a boil, then reduce the heat and simmer gently for about 20 to 30 minutes. It is vital to cook the plums until the skins are completely soft and the fruit has broken down before you add any sugar, as sugar has a hardening effect on fruit skins.
- Prepare for the set: While the fruit is simmering, place two or three small saucers in the freezer. These will be used later to test the setting point of the jam. Also, sterilize your glass jars by washing them in hot, soapy water and placing them in a low oven at 140 degrees C (275 degrees F) for at least 15 minutes.
- Dissolve the sugar: Once the plums are soft, add the granulated sugar and the lemon juice to the pan. Keep the heat very low and stir constantly with a wooden spoon until every single grain of sugar has dissolved. You can check this by running the spoon along the bottom of the pan; if it feels gritty, continue stirring. Do not let the jam boil until all the sugar is gone.
- Reach the rolling boil: Increase the heat to high and bring the jam to a full, “rolling” boil—one that continues to bubble vigorously even when stirred. Boil rapidly for about 10 to 12 minutes. Be careful during this stage as the jam will rise significantly in the pan.
- Perform the wrinkle test: Remove the pan from the heat. Take one of the cold saucers from the freezer and drop a small teaspoon of the hot jam onto it. Let it cool for a minute, then push the edge of the jam with your fingertip. If the surface wrinkles up, the setting point has been reached. If it remains liquid, return the pan to the heat for another 2 to 3 minutes and test again.
- Clear the foam and rest: Once the set is achieved, stir in a small knob of butter. This helps to disperse any white foam (scum) on the surface, leaving the jam clear and bright. Allow the jam to sit in the pan for about 15 minutes. This cooling period is essential as it allows the jam to thicken slightly, ensuring the fruit pieces stay distributed through the jar rather than floating to the top.
- Jar and seal: Carefully ladle the hot jam into the warm, sterilized jars, filling them to within 5mm of the top. Seal immediately with lids. Label the jars once they are completely cold.
Recipe Tips
- Skin Texture: Never skip the initial simmering stage with water. If you add the sugar too early, the plum skins will remain tough and leathery throughout the jam.
- Pectin Content: Plums are generally high in pectin, but the ripeness of the fruit matters. If your plums are very overripe, the pectin levels drop; adding the lemon juice provides the necessary acid-boost to ensure a firm set.
- Stone Variations: For a subtle almond flavor, some traditionalists crack a few of the plum stones, blanch the kernels inside, and add them to the jam while it boils. Mary Berry’s standard recipe keeps it simple and fruit-forward without the kernels.
- Pan Size: Always use a pan that is at least double the volume of your ingredients. Jam expands and bubbles up rapidly, and a boil-over is incredibly difficult to clean.
What To Serve With Mary Berry Plum Jam Recipe?
This Mary Berry Plum Jam Recipe is a bold, sweet-tart treat that needs a creamy or bready pairing! A Toasted English Muffin with a thick layer of salted butter is the quintessential choice for a classic breakfast. For a more indulgent snack, a spoonful over Warm Rice Pudding or Vanilla Ice Cream adds a lovely fruity acidity that pairs perfectly with the dairy! A side of Gingernut Biscuits or a glass of Chilled Ginger Beer pairs wonderfully with the deep stone-fruit notes.
How To Store Mary Berry Plum Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will remain at its best for up to 12 months.
- Refrigerate: Once opened, keep the jar in the refrigerator and consume within 6 weeks for the freshest flavor.
- Avoid Freezing: Jam is a shelf-stable preserve and does not require freezing.
Mary Berry Plum Jam Recipe Nutrition Facts
- Calories: 52 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1 mg
- Total Carbohydrates: 13 g
- Protein: 0.1 g
- Fiber: 0.2 g
Nutrition information is estimated and may vary based on plum variety.
FAQs
Yes, Victorias, Greengages, or Damsons all work beautifully. Note that Damsons are much tarter and may require slightly more attention when removing stones.
This usually happens if the sugar wasn’t fully dissolved before the jam was brought to a boil. Ensure you stir thoroughly on low heat in Step 3.
Yes, you can use jam sugar (which contains extra pectin). If you do, the jam will set much faster, so you should start testing for the set after only 5 minutes of boiling.
Try More Recipes:
Mary Berry Plum Jam Recipe
Description
A traditional, rich stone-fruit preserve featuring tender plum skins and a perfect, reliable set.
Ingredients
Instructions
- Simmer plums and water for 20-30 mins until skins are soft.
- Add sugar and lemon juice; stir over low heat until fully dissolved.
- Bring to a rapid rolling boil for 10-12 minutes.
- Perform the wrinkle test on a cold saucer to check the set.
- Let rest for 15 mins, stir in butter to clear foam.
- Ladle into warm, sterilized jars and seal immediately.
Notes
- Use just-ripe plums for the best pectin levels.
- The 15-minute rest period is the secret to evenly distributed fruit.
- Excellent as a glaze for roast duck or pork as well as a spread.
