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This small Batch Plum and Raisin Jam is a favourite of mine. Rich and delicious, made with Juicy ripe plums and sweet Raisins, this Winter Jam is perfect on freshly baked bread, on a scone, or you could even add a dollop to your morning porridge.
Why I love this recipe
Ooh let me count the ways!
- Its easy! Just 5 ingredients
- Its quick! Just 20 minutes cooking time
- Its delicious!
And just in case that isn’t enough…
- Making Jam is a great way to preserve seasonal harvests, so you can still enjoy your bounties throughout the cooler months
- Homemade Jam in my opinion is so much better than shop bought. A homemade Jam is free of unwelcome additives, artificial preservatives or thickeners that are often found in store bought Jam.
Plum and Raisin Jam Ingredients
- Plums whichever type you like, all will work with this recipe.
- Raisins I used Raisins but you could always substitute for dried Cranberries or dried blackcurrant, even dried chopped dates would work.
- Sugar Granulated Sugar is the best to use.
- Orange Slices If you are Orangeless! 1/2 a lemon thinly sliced can be used instead
- Cinnamon Quill A Cinnamon quill can be substituted for 1 tsp of ground Cinnamon
Step by Step instructions
- Place a small saucer in the freezer (this is to test the jam has set later on)
- Sterilise the Jar and lid, do this by running them through the dishwasher on the highest setting or boiling the jar and lid in a large pan of boiling water for 10 minutes.
- Gather all the ingredients
- Wash the plums and remove any blemishes. Cut in half and remove the stones
- Slice half an Orange thinly.
- Add the Plums, Orange Slices, Raisins Sugar and Cinnamon Quill to a large saucepan
- Cook on a medium heat for 20 minutes ( If you would prefer not to have orange rind in your jam, remove the Orange rind with a fork half way though cooking)
- To test Jam, retrieve the saucer from the freezer, spoon on a little jam and push inward with your finger, if it wrinkles its ready.
- Pour into sterilised Jars while still hot.
- Cover Jar Opening with a wax disc, then screw on the lid.
How long will Plum and Raisin Jam Last?
A properly sealed Jar will have a shelf life of at least a year. If opened, store in the fridge and consume within 1 month.
Should I peel the plums ?
Nope! Plum skins have high amounts of pectin, which aids the Jam to set.
Can I use less sugar ?
I wouldn’t. The sugar sweetens the fruit but is also there to act as a preservative, reducing the sugar will alter the structure and stability of the Jam.
Give it a try and let me know how you get on in the comments, or tag me on Instagram, I would love to see your creations.
Plum and Raisin Jam
- 470 g plums
- 350 g Granulated sugar
- 1/2 Orange thinly sliced
- 1 Cinnamon Quill
- 80 g Raisins
- Cut the plums in half and remove the stones
- Thinly slice half an Orange
- Add the plums, Orange Slices, Sugar, Raisins & Cinnamon Quill to a large pan
- Place a saucer in the freezer (this is to test jam later)
- Cook on a medium heat for 20 minutes (if you would prefer no orange rind in your Jam, half way through pick out with a fork)
- To test the jam, retrieve the saucer from the freezer, spoon on a small amount and gently push the edge of the jam with your finger, if it wrinkles its ready.
- Remove the Cinnamon Quill
- Pour into a sterile Jar while still hot, seal with a wax disc and screw on the lid.