Roasted Plum Jam

Roasting the plum intensifies the flavour. The jam is deliciously plummy with pieces of candied plum peel in the jam.

Course Afternoon tea, Jams and preserves

Cuisine British

Keyword autumn, jam and preserves, plums, spread

Prep Time 20

Cook Time 30

Servings 4 450g (1lb) jars

Calories 63kcal

Author Jacqueline Bellefontaine

Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Wash 1½kg plums and cut in half discarding any loose stones and place in a single layer on a large baking tray.
Measure 1kg sugar and sprinkle 2-3 spoonfuls of the sugar over the plums. Roast in the oven for 15 minutes.
Lift off any plum stones with a fork and discard. Tip the roasted plums and the juices into a preserving pan or very large saucepan and add the remaining sugar.
Cook gently over a low heat stirring until the sugar has dissolved.
Bring to a rolling boil and boil for 6 - 8 minutes, then test for a set. If a set has not been reached continue to boil for another 2 minutes before retesting. Repeat if necessary until setting point is reached. If you have a thermometer the mixture should reach 105℃/220°F.
Pour into hot sterilised jars and cover. Label when cool.

Place a couple of sauces into the fridge before starting, ready for testing the jam for setting point or use a thermometer.

Nutrition information is calculated based on this jam making 4 x 450g (1lb) jars and each serving being 25g (1oz)