Check out my website: www.jammybodger.me.uk

or contact me: chat@jammybodger.me.uk plus I am on Twitter & Facebook

Because plums can be anything from tongue tingling tart to sumptuously sweet they can make anyone their perfect jam, and guess what? Yep, it's plum picking time right now.

Even if you haven't got your own plum trees ask around and you will find someone who does and is wondering what to do with their sudden glut of fruit. Then all you need is a large pan and a bag of sugar, oh and a long handled spoon is not a luxury item as when jam spits it hurts !

First interrogate your plums; Are they ripe, under ripe or over ripe? And do their stones squeeze out easily?

Slightly under ripe plums are perfect for jamming as setting your jam will be easy. If your plums are ripe just have an extra lemon handy and then if your jam struggles to set you can add a shot of juice.

If you're plums are over ripe then make plum crumble or even better plum crumble cake (see recipe on my website) as over ripe fruit has less pectin and therefore is difficult to set. Plus let's not forget why we are making jam in the first place, to preserve the best of nature's bounty, so how can I put this politely, over ripe fruit are way past their best.

Once you've rinsed your plums have a go at squeezing the stones out. If they don't come out easily then cook the plums until they are all soft and mushy and then sieve or skim them out as they rise to the surface. OK, yes, it takes a bit of time but then at least you didn't have to spend ages prepping your fruit.

Then you just need to dissolve the sugar and heat your jam until it's set. Tah Dah, perfect plum jam without the need to get pickled although you might fancy a cup of tea with your jam and scones.

If only Peter Piper had picked a peck of perfect plums

Instead of a peck of pickled peppers He wouldn't haven't got pickled

or perplexed!

Check out my website: www.jammybodger.me.uk

or contact me: chat@jammybodger.me.uk plus I am on Twitter & Facebook

Plum Jam Recipe Ingredients

2kg / 4lb 7oz Plums

900ml / 1 ½ pints Water (if you prefer you can half this recipe)

2 Lemons, juice only = 6 tbsps Makes: 8 medium jars yield approx. 2.6kg

(only needed if your plums are ripe)

2kg / 4lb 7oz Granulated Sugar

How to Make

1. Weigh then rinse the plums. If you are de-stoning them first have a large bowl for the

plums and another small bowl for the stones and play squidging the stones out.

2. Simmer the plums and water in a jam pan until soft. If you haven't removed the stones

yet increase the heat and press firmly with the back of a spoon or potato masher to

release them so they rise to the surface and you can skim them off using a slotted spoon.

Or press ladles of the fruity pulp through a sieve held over the jam pan.

3. Wash, rinse and drain your jars and lids. Place your jars on an oven tray in a cold oven, not

touching each other, and heat at 110°C/ 225°F/ Mk ¼ for 30 mins, then leave the jars in

the oven to keep warm.

4. Sterilise your tongs, lids, ladle and funnel for 20 seconds in a saucepan of boiling water

and use your tongs to place them on a cake rack to dry. (Place lids face down to dry).

5. Place 3 saucers in the fridge for testing for set.

6. Add the sugar stirring continuously until dissolved, check that there are no sugar crystals

left by dragging you spoon up the side of the jam pan.

7. Add the lemon juice if using.

8. Increase the heat and when you think your jam is setting (its bubbling continuously all

over the surface and keeps bubbling when stirred) start testing to see if its set.

Test 1. Hold a Tbsp of jam out of the rising heat, wait for 20 seconds, then turn the

spoon on its side. If the jam drips off in a jellified lump or two then its starting to set so

do Test 2, but if it drips off like water, heat the jam for another couple of mins before

testing again.

Test 2. Take the jam pan off the heat and place a tbsp of jam on the saucer. After 1

minute run your finger through the jam if it wrinkles and stays separate its set. If it

doesn't return the jam pan to the heat and boil for another couple of

minutes before testing again.

9. When you are happy the jam is set ladle it into the jars and twist

on the lids.

10. Leave the jam on the cake rack to cool, wipe down the jars, and

when cold label.

This jam keeps for at least a year if stored in a cool cupboard

and then in the fridge once opened.

Check out my website: www.jammybodger.me.uk

or contact me: chat@jammybodger.me.uk plus I am on Twitter & Facebook

For more seasonal recipes and amusing anecdotes about the trials and tribulations of making jam have a look at my book:

Jam Making Month by Month; The Jammy Bodger's Guide to Making Jam

With easy to follow recipes and hints and tips to help you along the way you won't be struggling to set your jam or be left with a chewy marmalade or runny chutney. And hey if something doesn't turn out as you hoped my book includes handy recipes for you to cook it with so nothing need ever go to waste.

My book is available wherever my jam is

sold plus via the publishers at : www.goodlifepress.co.uk

or www.preserveshop.co.uk

or can be ordered through most local book shops including Waterstones and

WHSmith.

To buy my jam visit: The Purbeck Deli in Swanage

or The Salt Pig in Wareham

or Eat my jam at Worth Matravers Tea & Supper Room.

And it's not just plum. I work with Regula at Godlingston Manor Kitchen Garden making jams, chutneys and pickles to make the most of the seasonal gluts from the garden and the hedgerow.

Warning: some fruit have been harmed in the making of this.