Plum jam - very sweet

andygb

I have just made jam for the first time, and followed a recipe which stipulates the usual 1kg of fruit to 1kg of sugar.
I left it overnight in the fridge and it has a nice set, the fruit evenly distributed (I like chunky jam) and although it has a lovely flavour from the homegrown Victoria plums, it is very sweet.
Can anyone please give me advice on how to lower the sugar levels but still keep the thick, jammy consistency.
Cheers.

Seakay

The recipe I use is 3lb sugar to 4lb plums and 3/4 pint of water; the boiling time is 10-20 minutes (ie 12oz sugar to 1lb fruit)

Although plums don't need extra pectin you could also consider adding some lemon juice

andygb

Thanks Seakay, I will try that ratio next time and add a little lemon juice to help the pectin levels along.

meritaten

Yes - my recipes don't stipulate the same weight of sugar to fruit. its normally about a quarter less. and with some fruits its half sugar or less.

AlwaysAllie

If you feel the current batch is too sweet to eat could you warm some with some spices, dash of vinegar and make it into a dipping sauce for Chinese (or other) dishes?

AA

timehastoldme

Just out if interest, when you weigh the fruit is that stone in or out? We picked 4 1/2 kilo of plums from the heaving trees in the local park yesterday and plum jam is on the cards.

poorly_scammo

I don't like my jam to be too sweet so after the fruit has been cooked until mushy I do a pectin test using methylated spirits and then adjust the quantity of sugar accordingly. And because I only use my own fruit for jam making and I know from bitter experience that the majority of it is low in pectin, I always add a pectin sachet.

Seakay

I weight the plums before stoning them. I put the stones in a bag or twist of muslin and add them to the jam while it is cooking to be extra sure that it will set. Some people crack the stones and add a few chopped kernels to the jam just before stirring and potting.

andygb

timehastoldme wrote: »

Just out if interest, when you weigh the fruit is that stone in or out? We picked 4 1/2 kilo of plums from the heaving trees in the local park yesterday and plum jam is on the cards.

Just fruit, stone out in our case. I have heard about splitting the nut and boiling the kernels for an extra flavour, but decided to keep it simple for my first attempt.

andygb

AlwaysAllie wrote: »

If you feel the current batch is too sweet to eat could you warm some with some spices, dash of vinegar and make it into a dipping sauce for Chinese (or other) dishes?

AA

Good suggestion, I may be able to keep the local Chinese takeaway going for a month with Hoisin sauce:)

Mojisola

The amount of sugar in jam isn't just to make the fruit set but also to preserve the jam. If you reduce the sugar content too much, you'll need to keep it in the fridge and use it up more quickly.