- 2kg Plums
- 1kg white granulated sugar
- 1kg Demerara
- 2tsp mixed spice (preferably Pumpkin Spice Mix)
- 1cm Root Ginger – finely grated
- 60ml Calvados or Brandy
- 1 Orange – Zest and Juice
- Begin the day before you want to make the jam. Wash, destone and quarter the plums. Place into a large bowl. Add the juice and zest of the orange, the dried mixed spices, finely grated fresh ginger root and both types of sugar. Toss everything together, cover and place the bowl in the fridge and leave overnight. The sugar will draw liquid out of the fruit and help to soften the plums.
- The next day, place two saucers into the freezer. You will use these to test the jams setting point later on. Decant all the fruit and syrup into a large, sturdy pan – being sure to scrape every last bit of spice and zest out of the bowl. Over a low heat, gently warm the pan, stirring every so often until all of the sugar has dissolved.
- Meanwhile, wash and sterilise your jam jars. I find that this recipe yields enough to fill six 0.5l Kilner jam jars. I clean my jars in the dishwasher before placing on a tray in a preheated oven at 120C, 250F, Gas Mark ½ for 10-15 minutes. I plunge the lids into a pan of boiling water for several minutes before lifting out with tongs.
- Turn up the heat and bring the pan to a gentle boil. Stir the mix periodically to stop it from catching on the pan and as the plums start to break down, crush them against the side of the pan with the back of a wooden spoon. After about 30 minutes, insert a jam thermometer and boil until it reads 105C. This should be the setting point for the jam but to test, drop a little onto one of the chilled saucers you placed in the freezer. Allow the jam to cool for around a minute before gently pushing the edge with a finger. The jam is ready when the blob crinkles as you push with your finger – as if a skin has started to form over the jam. If this doesn’t happen immediately, return the pan to the heat and repeat the test again after a few more minutes of boiling. Keep going until the jam passes the crinkle test.
- Once you are happy with the consistency of the jam, remove the pan from the heat and quickly stir through 60ml of Calvados or Brandy. Be careful as the hot jam will fizz up with the addition of the alcohol.
- Ladle the hot jam into the warm, sterilised jam jars and quickly seal with the lids. Allow to cool completely before labelling and storing in a cool cupboard.
- Enjoy smothered onto hot buttered toast or pikelets.
- Prep Time: 24 hours
- Cook Time: 40 minutes
- Category: jams and preserves
- Cuisine: British
Keywords: autumn fruits, breakfast, jam, preserves, fruit jam, plum jam, plums, spiced plums, fall fruits