A fabulous recipe for Victoria Plum Jam, which is a wonderful preserve to make in the early Autumn when these plums are ready to pick.
Traditional Preserving Pan Method & Ninja Foodi Method
A fabulous recipe for Victoria Plum Jam, which is a wonderful preserve to make in the early Autumn when these plums are ready to pick.
I love plums and damsons, in pies, jams, gins, sauces or crumbles……..but there is nothing more Autumnal and delicious than these unassuming fruits.
This is an old country recipe from a rural WI in Yorkshire, and as well as the traditional way of making this in a copper, I have added a Ninja Foodi version too.
And now, here’s my story about the day I made this this lovely, rosy jam, which is a favourite of my husband.
A Plum Story
I awoke to a milky morning, the kind that envelops you and cuts off all sound and distorts your vision as if you are playing blind man’s buff on a grander scale.
The fruit trees assumed height and breadth that did not befit their modest size and loomed suddenly out out of the mist as if they were dancing a grotesque and lumbering dance.
The rain drops dripped and the sound was amplified as I tripped my way through sodden grass and muddy tufts, to collect some jam jars from the hut at the bottom of the garden.
The misty morn eventually cleared and I decided that a preserving day was in order, the colder weather always brings out the jam maker in me.
I am lured to the basket of dusky plums as I make my way through to the pantry, some picked from a neighbour’s tree, and some gifted to me already picked.
It’s at this stage that I had intended to post a gloriously simple photo of my dusky orbs of claret, or plums, tumbling out of a rustic basket onto a patterned table cloth of dusky pinks and magentas.
But in my haste to carry on jamming, and I forgot my artistic intentions and stoned and cut them into quarters before I realised my error.
So, you will have to marvel at them in a tumble for now, cascading in a carefree and totally unstaged manner……I really must do better next time!
I have shared this this lovely new “vintage recipe” below, as well as some more jam recipes.
In the meantine, please do marvel at this rosy jam adorning my husband’s toast, and let me know if you plan to make this fruity jam, Karen
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Recipe for Victoria Plum Jam
Victoria Plum Jam
Yield:
4 x 1lb jars
Prep Time:
45 minutes
Cook Time:
1 hour
Total Time:
1 hour 45 minutes
A fabulous recipe for Victoria Plum Jam, which is a wonderful preserve to make in the early Autumn when these plums are erady to pick.
I love plums and damsons, in pies, jams, gins, sauces or crumbles……..but there is nothing more Autumnal and delicious than these unassuming fruits.
This is an old country recipe from a rural WI in Yorkshire, and as well as the traditional way of making this in a cipper, I have added a Ninja Foodi version too.
And now, here’s my story about the day I made this this lovely, rosy jam, which is a favourite of my husband.
I awoke to a milky morning, the kind that envelops you and cuts off all sound and distorts your vision as if you are playing blind man’s buff on a grander scale.
The fruit trees assumed height and breadth that did not befit their modest size and loomed suddenly out out of the mist as if they were dancing a grotesque and lumbering dance.
The rain drops dripped and the sound was amplified as I tripped my way through sodden grass and muddy tufts, to collect some jam jars from the hut at the bottom of the garden.
The misty morn eventually cleared and I decided that a preserving day was in order, the colder weather always brings out the jam maker in me.
I am lured to the basket of dusky plums as I make my way through to the pantry, some picked from a neighbour’s tree, and some gifted to me already picked.
It’s at this stage that I had intended to post a gloriously simple photo of my dusky orbs of claret, or plums, tumbling out of a rustic basket onto a patterned table cloth of dusky pinks and magentas.
But in my haste to carry on jamming, and I forgot my artistic intentions and stoned and cut them into quarters before I realised my error.
So, you will have to marvel at them in a tumble for now, cascading in a carefree and totally unstaged manner……I really must do better next time!
I have shared this this lovely new “vintage recipe” below, as well as some more jam recipes.
In the meantine, please do marvel at this rosy jam adorning my husband’s toast, and let me know if you plan to make this fruity jam, Karen
Ingredients
- 2lb (900g) Victoria Plums
- 2lb (900g) white cane sugar
- Juice of ½ lemon
Instructions
1. Prepare fruit and weigh them AFTER they have been peeled, cored and stoned.
2. Place all the fruit into a large preserving pan and simmer VERY gently for about 30 to 45 minutes, or until the fruit is very soft and tender. (Add some water if the fruit does not make enough juice itself – and keep stirring constantly to avoid the fruit sticking to the bottom of the pan.)
3. Remove from the heat and add the sugar stirring well. Put the pan back on a gentle heat and stir until the sugar has dissolved. Add the lemon juice.
4. Bring up to the boil and cook rapidly until the setting point has been reached; test after 15 minutes and every 2 minutes thereafter
5. Removes as much scum as you can, and stir well.
6. Pour into warm, sterilised jam jars and seal. Label and store for up to 2 years in a cool and dark place.
7. Serve with bread, toast, scones, cakes, pancakes and use in steamed and baked puddings and desserts.
Notes
Make this jam in the Ninja Foodi, Instant Pot or Crockpot Multi-Cooker:
1. Place all of the prepared fruit into the inner pot of your Ninja (Instant Pot) and close the lid. Move the pressure valve to seal and lock the lid.
2. Turn the machine on and set it to the PRESSURE COOKER setting, HIGH for 5 minutes. Select start.
3. When the time has elapsed, turn the pressure valve to open for a rapid release. Unlock the lid. Stir the jam with a wooden spoon.
4. With the lid open, turn the cooker on again and choose SAUTE/SEAR on HIGH. Bring the jam to a rolling boil, testing for a set after 5 minutes, using the flake test. (Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the jam has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon)
5. Once setting point has been reached, turn the machine off, and using oven gloves, carefully remove the pot from the outer appliance, to stop the jam continuing to cook and over set. Place it on a heat proof mat.
6. Leave the jam to cool for 2 to 3 minutes, and then remove any scum from the surface with a large metal spoon.
7. Pour or spoon the jam into clean, warm sterilised jars and cover with new twist top lids.
8. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.
Nutrition Information
Yield 40
Serving Size 1
Amount Per Serving
Calories 5Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
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