Victoria Plum Jam

This is another great favourite in my family as we are lucky enough to have a Victoria Plum tree in the garden. They are a deliciously sweet and juicy variety which are lovely to eat straight from the tree, you just have to mind out for maggots! Making it into jam ensures you can enjoy the taste for the rest of the year and also that a bumper crop doesn't go to waste. It also makes jam of the most beautiful sunset pinky orange. This makes about 3kgs

Ingredients

4lbs of Victoria Plums

0.75 pint of water

4lbs of Granulated Sugar

Method

Wash the fruit and cut out and bad bits and remove the stalks. Cut the fruit in half and remove the stones and add to the pan with the water. Simmer it gently for between 10 and 20 minutes or until the fruit is really soft. Add the sugar and dissolve it over a low heat. Once all the sugar has fully dissolved, boil the mixture rapidly until it reaches setting point which can be between 15 - 20 minutes, but keep checking it. This jam can develop a white bloom on the surface, so if this happens, skim it before you add the hot jam to steralised jars and seal the lids whilst it is still hot.