Plum jam from The River Cottage Preserves Handbook by Pam Corbin

  • granulated sugar
  • plums

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • eliza on October 10, 2019

    Great jam and very easy to make. I will omit the pits next time as I don't think they added anything.

  • MmeFleiss on June 29, 2019

    My aunt sent over ripe plums from her tree so I decided to reduce the sugar as suggested. I made 1/2 a recipe and only put in 1 cup of sugar. It still set beautifully despite reducing the sugar a pretty good amount. I’m wary about using pits for the almond flavor so I just put in about 1/4 teaspoon of almond extract at the start of cooking. I might add a bit more next time since I couldn’t taste it.

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