Plum Jam

Last weekend I harvested the plums on the satsuma plum tree that I planted in the winter of 2009.  Although the plums were smaller than those on a more mature tree, they were too heavy for the thin branches of such a young tree.  Some of the poor little branches were nearly touching the ground.

When I weighed the fruit it came to just under 1 1/2 kilos, which was a perfect amount for making a few jars of plum jam.

This recipe comes from The Australian Women's Weekly Cookbook (1970).  It is given as written in the cookbook apart from the measurements, where I have given metric as well as the original imperial.  This quantity made about 5 1/2 jars.

Plum Jam 

3lb (1.4 kg) plums 

3/4 pint (450 ml) water 

2 1/2 lb (1.3 kg) sugar 

juice half lemon 

Wash plums, cut in half, remove stones. Place in large saucepan with the water and 3/4lb sugar. Cook gently until plums are tender, stirring occasionally. Add remaining sugar, stir over low heat until sugar dissolves; add lemon juice. Boil rapidly until jam jells when tested on a cold saucer, (approximately 1 hour). Pour into hot sterilised jars, seal.