Mary Berry’s Plum Jam Recipe

This classic preserve is made with ripe, fleshy Victoria plums, white granulated sugar, and a small knob of dairy butter. The result is a glossy, ruby-red jam with tender fruit pieces suspended in a thick, velvety gel that spreads like silk. It is the ultimate way to preserve the autumn harvest, making a delightful gift for neighbors or a sweet treat for Sunday breakfast.

Mary Berry’s Plum Jam Ingredients

• 1 kg (2 lb 4 oz) Plums: Victoria plums or dark red plums work best; washed, halved, and stoned.
• 150 ml (5 fl oz) Water: Just enough to soften the skins before the sugar is added.
• 1 kg (2 lb 4 oz) Granulated Sugar: Essential for the set and preservation; warming the sugar beforehand helps it dissolve faster.
• 1 small knob of Butter (approx. 10g): Mary Berry’s secret tip to disperse any foam (scum) on the surface for a crystal-clear finish.

How To Make Mary Berry’s Plum Jam

1. Soften the Fruit: Place the halved and stoned plums into a large, heavy-based preserving pan or stockpot. Add the water. Bring the mixture to a gentle simmer and cook for roughly 10 to 15 minutes. The goal is to ensure the skins are completely soft and tender before any sugar is introduced.
2. Dissolve the Sugar: Pour in the granulated sugar. Keep the heat low and stir gently with a wooden spoon until every grain of sugar has dissolved. Do not let the mixture boil until you are certain the sugar is liquid, or you risk crystallization.
3. Rapid Boil: Increase the heat to high and bring the jam to a rolling, rapid boil. Let it bubble vigorously for about 10 minutes. This is the stage where the pectin activates and the setting point is reached.
4. Test for Set: Remove the pan from the heat. Place a teaspoon of jam onto a chilled saucer (put one in the freezer earlier). Push the jam with your finger; if the surface wrinkles and stays in place, it is set. If it is still runny, boil for another 2 minutes and test again.
5. Finish and Pot: Once the setting point is reached, stir in the knob of butter. This will instantly dissolve the frothy scum on the surface, leaving a clear jewel-like jam. Let the jam settle for 15 minutes (this prevents the fruit from sinking to the bottom of the jar), then ladle into warm, sterilized jars and seal immediately.

Recipe Tips

• The Wrinkle Test: Keep a few saucers in the freezer before you start cooking. This is the most reliable way to check if your jam has reached the setting point (105°C/220°F).
• Don’t Skimp on Sugar: Jam relies on the 1:1 ratio of fruit to sugar for preservation and setting. Reducing the sugar will result in a runny sauce that spoils quickly.
• Pectin Content: Plums are naturally high in pectin, so you do not need to use “jam sugar” with added pectin. Regular granulated sugar works perfectly.
• Sterilizing Jars: To ensure your jam lasts, wash jars in hot soapy water, rinse, and then place them in a low oven (140°C/275°F) for 10-15 minutes to sterilize and dry.

What To Serve With Plum Jam

• Scones: A classic addition to a cream tea, nestled alongside clotted cream.
• Toast: The tartness of the plums cuts through the richness of buttered sourdough.
• Yogurt: Swirl a spoonful into Greek yogurt for a simple fruit-bottomed breakfast.
• Thumbprint Cookies: Use the thick jam to fill buttery shortbread cookies.

How To Store Plum Jam

• Pantry: Store unopened, sealed jars in a cool, dark, and dry place (like a pantry or cupboard). Properly sealed jam will last for up to 1 year.
• Refrigerate: Once a jar is opened, it must be stored in the refrigerator. Consume within 4-6 weeks for the best flavor.
• Labeling: Always label your jars with the date they were made so you can rotate your stock efficiently.

Mary Berry’s Plum Jam Nutrition Facts

• Calories: 45 kcal
• Carbohydrates: 12g
• Sugar: 12g
• Fat: 0g
• Protein: 0g

Nutrition information is estimated per tablespoon (approx. 20g).

FAQs

Try More Recipes:

• Delia Smith Gooseberry Jam Recipe
• Delia Smith Turkey Curry​ Recipe
• Delia Smith Luxury Fish Pie Recipe