Holly's Easy Plum Jam

This easy recipe makes a small batch of tasty plum jam! As the recipe is a quick one it really holds the plum flavour.

It also makes a great sticky marinade for chicken and pork too - mixed with ginger, garlic, soy and a little sesame oil.  Give it a go with your homegrown plum harvests.

Method

1.  Put plums and water in small pot and cook on medium heat for about 10 minutes, until plums are tender and their color has changed to a deeper red. Stir in the sugar and let it dissolve without boiling. Keep cooking on medium heat for 5 minutes and stir occasionally.
2. Increase the heat to medium-high, bring mixture to a boil and add the lemon juice. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato masher or stick blender.
3. Keep cooking until the jam coats the back of your spoon. It’ll still be runny, but will thicken once it cools.
4. Remove jam from heat and pour into clean jars.
5. Cover with lid and let cool completely before transferring to the refrigerator. Store for up to 3 weeks.

• Notes:
  This isn’t a classic set jam and needs to be stored in the refrigerator. The darker the plum variety you choose to use, the more vibrant your jam will be.
• Try it stirred through Greek yoghurt, mixed into porridge, as a filling for baked tarts and slices...or try a spoonful in a classic London dry gin and tonic! 
• It also makes a great sticky marinade for chicken and pork too - mixed with ginger, garlic, soy and a little sesame oil.

For more recipe inspiration follow Holly on Facebook and Instagram: @madebyhollys