Making plum jam

Taadaa

sandraroffey wrote: »

and probably saving yourself money as well. very well done. and its not as hard to do as people make out.

maybe they just cant be bothered.xxxx

I think they just don't know how.

Anyway, when I may my jam, can I use caster sugar (as I have some of this in the cupboard already) or does it have to be granulated?

sandraroffey

TBH i dont know, ive aways used granulated. but i am sure someone will come along soon who DOES know.xxxx

Chris25

I had a quick google but nothing plum-specific came up. Someone did mention on making another type that "you can use caster but why use something more expensive when granulated will do"

A problem might occur if using a recipe that measures quantity (like a cup) rather than weight, because the grains are smaller the jam may be sweeter or set more thickly

Elie_JAMES

Nice recipe

Taadaa

I weighed my plums then weighed an equal amount of caster sugar, it's not perfect but I am really happy with it as a first attempt!

Chimera

I'm going to attempt some plum jam tomorrow.. glut of them on trees in garden.. and if I've got enough left, some plum chutney me thinks

Thanks for this thread

PipPip

We just made our first plum and apple jam. We have picked three carrier bags of plums (probably 15 to 20kgs!) from our garden this year and have left many on the tree as we don't know what to do with them all. We also had a big bag of apples from a pick your own farm where got carried away, so decided to attempt jam. We made quite a small batch: 1kg plums, 1kg apples, 2 kgs jamming sugar and a little water. Came out very nicely so we will make some more this weekend. Not sure what to do with the remaining kgs of them but this thread has helped. We are washing, destoning and freezing as many as we can fit in the freezer.

RHYSDAD

I'm making a batch tomorrow and didn't get 'preserving sugar'. Is plain old white caster okay seeing as plums set quite well?:think:

Any advice appreciated please!

floyd

Is it caster sugar or granulated sugar? I use plain ol granulated sugar for all my jams and marmalades and they work just fine. Caster sugar foams more so just keep an eye that it doesn't overflow or spit if you have caster but it will still work.
I always find that plums set almost instantly when 'jammed' so it shouldn't be a problem

kippers

I always use normal white sugar and have never had a problem. When i make jam i am a couple of teaspoons of lemon juice if it doesn't reach the setting point (ie the fruit hasn't much pectin in) and this always works.