Mary Berry Plum Jam Recipe

Mary Berry Plum Jam recipe
Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 25 Mins Total Time: 30 Mins

If you love plums and jam, you will love this recipe. Mary Berry plum jam is a delicious and easy way to preserve the sweet and tangy flavor of plums for year-round enjoyment. You can make this jam with fresh or frozen plums, and it only requires a few simple ingredients and a large pot. In this article, I will show you how to make plum jam recipe Mary Berry style, with step-by-step instructions and tips for success.

What is Mary Berry Plum Jam?

Mary Berry is a famous British food writer and television presenter, who is known for her classic and elegant recipes. She has written over 70 cookbooks and hosted several popular shows, such as The Great British Bake Off and Mary Berry’s Quick Cooking. One of her signature recipes is plum jam, which she makes with ripe plums, sugar, lemon juice, and cinnamon. This jam has a rich and deep flavor, with a hint of spice from the cinnamon. It is perfect for spreading on toast, scones, muffins, or pancakes, or for using as a filling for cakes or pies.

Why You’ll Love This Recipe

There are many reasons to love this plum jam recipe Mary Berry Way.

Here are some of them:

  • It is easy to make. You don’t need any special equipment or skills to make this jam. All you need is a large pot, a wooden spoon, a sugar thermometer (optional), and some jars for storing the jam.
  • It is versatile. You can use any variety of plums for this jam, such as Victoria, Damson, Mirabelle, or Greengage. You can also adjust the amount of sugar and lemon juice according to your taste and the sweetness of the plums.
  • It is delicious. This jam has a balanced flavor of sweet and sour, with a subtle warmth from the cinnamon. It has a smooth and glossy texture, with chunks of soft plums. It tastes great on its own or paired with butter, cream cheese, or clotted cream.
  • It is economical. Plums are usually in season from August to October in the UK, so you can buy them at a low price or pick them from your own garden. Making your own jam is also cheaper than buying it from the store, and you can control the quality and quantity of the ingredients.
  • It is long-lasting. This jam can last for up to a year in a cool and dark place if you sterilize the jars properly and seal them tightly. You can also freeze the jam for up to 6 months, or refrigerate it for up to 3 weeks after opening.

Mary Berry Plum Jam Ingredients

To make this plum jam recipe Mary Berry way, you will need the following ingredients:

  • 2 kg (4 lb) plums, roughly chopped and stoned
  • 2 kg (4 lb) white granulated sugar
  • 2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • A knob of butter (optional)

Method to Make Mary Berry Plum Jam

Here are the step-by-step instructions for making this plum jam recipe Mary Berry way:

  1. Sterilize the jars and lids that you will use for storing the jam. You can do this by washing them in hot soapy water, rinsing them well, and then placing them in a preheated oven at 140°C (275°F) for 15 minutes. Alternatively, you can boil them in a large pot of water for 10 minutes.
  2. Put the plums in a large preserving pan or a heavy-bottomed pot and add 200 ml (7 fl oz) of water. Bring to a simmer over medium-high heat and cook for about 10 minutes, stirring occasionally, until the plums are soft but not falling apart.
  3. Add the sugar, cinnamon, and lemon juice to the pan and stir gently until the sugar dissolves completely. This may take about 10 minutes. Do not let the mixture boil before the sugar dissolves, as this may cause crystallization.
  4. Increase the heat and bring the mixture to a rolling boil. Cook for about 15 minutes, stirring frequently, until the jam reaches 105°C (221°F) on a sugar thermometer or passes the wrinkle test. To do the wrinkle test, drop a small amount of jam onto a cold plate that has been chilled in the freezer. Wait for a few seconds and then push it with your finger. If it wrinkles slightly on the surface, it is ready. If not, cook for another few minutes and test again.
  5. Remove the pan from the heat and let it rest for 15 minutes to allow the plums to settle evenly in the jam.
  6. If you like, you can add a knob of butter to the jam and stir it well. This will help to reduce any foam or scum that may have formed on top of the jam.
  7. Ladle the hot jam into the sterilized jars, leaving about 1 cm (1/2 inch) of headspace. Wipe the rims of the jars with a damp cloth and seal them with the lids. Turn the jars upside down for 5 minutes, then turn them right side up and let them cool completely.
  8. Label the jars with the name and date of the jam and store them in a cool and dark place for up to a year. Refrigerate the jam after opening and use it within 3 weeks.

What do I Serve With Mary Berry Plum Jam?

You can serve this plum jam with many things, such as:

  • Butter, cream cheese, or clotted cream for a rich and creamy accompaniment.
  • Fresh or dried fruits, such as apples, pears, figs, or dates for a natural sweetness.
  • Nuts, seeds, or granola for a crunchy texture and extra nutrition.
  • Spices, such as nutmeg, cloves, or cardamom for a warm and aromatic touch.
  • Herbs, such as mint, basil, or rosemary for a fresh and fragrant twist.

How to Enjoy Mary Berry Plum Jam

Mary Berry’s Plum Jam offers a uniquely tart and sweet experience that can be enjoyed in a multitude of ways:

  1. On Bread: A generous spread of toast or bread can kickstart your mornings.
  2. Dessert Glaze: Brush it over cakes, tarts, or pastries for a glossy finish and a sweet-tart punch.
  3. Pair with Cheese: Complement the flavors of creamy cheeses like brie or camembert with the jam’s sweetness.
  4. In Smoothies: Add a spoonful for an added depth of flavor to your fruit smoothies.
  5. Stir into Oatmeal: Elevate your regular oatmeal with a dollop of plum jam.
  6. Ice Cream Topping: Drizzle over vanilla ice cream for a dessert transformation.
Mary Berry Plum Jam prepration
Source:: theflavorbender.com

Tips and Mistakes to Avoid for Making the Best Mary Berry Plum Jam

To make the best plum jam recipe Mary Berry way, follow these tips and avoid these mistakes:

Tips for Making the Best Mary Berry Plum Jam:

  • Choice of Plums: Opt for ripe, deep-colored plums with a fragrant scent.
  • Consistent Sizing: Chop plums uniformly for even cooking.
  • Skin Preference: Retain or remove skins based on your taste.
  • Sugar Selection: Employ white granulated sugar for its easy dissolution and radiant hue.
  • Lemon Juice: Introduce lemon juice for flavor balance and improved setting. It also infuses a zesty freshness. Both fresh or bottled variants are suitable.
  • Spice Addition: Cinnamon not only amplifies the plum flavor but also adds a spicy undertone. It comes with health perks like blood sugar regulation. Choose between ground cinnamon or sticks.
  • Cookware: Use a spacious preserving pan or heavy-bottomed pot to prevent sticking or burning. Ensure there’s ample space for boiling.
  • Stirring: Stir gently and regularly with a wooden spoon to prevent sticking.
  • Testing for Doneness: Determine the jam’s readiness using a sugar thermometer or the wrinkle test. Aim for 105°C (221°F) or observe for a slight wrinkle on a test sample placed on a chilled plate.
  • Skimming: Skim off any surface foam or scum for a polished jam appearance.
  • Butter Trick: A dab of butter can counteract foam formation.
  • Sterilization: Sterilize storage jars to keep bacteria at bay. This can be done in an oven at 140°C (275°F) for 15 minutes or boiling for 10 minutes.
  • Filling Jars: Pour hot jam into the still-warm sterilized jars to create a vacuum seal.
  • Headspace: Allow a 1 cm (1/2 inch) gap in jars for cooling expansion.
  • Sealing: After wiping jar rims, secure the lids. Invert filled jars briefly to enhance sealing and prevent air bubbles, then revert and allow to cool fully.

Mistakes to Avoid:

  • Avoid Soft Plums: Steer clear of overly soft, bruised, or moldy plums.
  • Alternative Sweeteners: Refrain from using brown sugar, honey, or other sweeteners as they can alter the jam’s flavor and texture.
  • Storage: Once opened, ensure you refrigerate the jam and consume it within 3 weeks. Otherwise, it can be stored in a cool, dark spot for up to a year.

How do I Store Mary Berry Plum Jam?

Both Plum Jam and PlumJam have similar storage guidelines:

  1. Keep unopened jars in a cool, dark place away from direct sunlight.
  2. Once opened, ensure the rim is free from any residue before sealing it.
  3. Secure the lid tightly and store it in the refrigerator.
  4. Consume opened jams within 3-4 weeks to maintain optimal taste and freshness.

How do I Reheat Mary Berry Plum Jam?

While plum jam is often enjoyed at room temperature or cold, should you prefer it warm:

  1. Spoon the necessary amount of jam into a microwave-safe container.
  2. Microwave in short bursts of 10-15 seconds, stirring in between to ensure even heating.
  3. Alternatively, pour the jam into a saucepan and warm over low heat, stirring continuously to prevent burning.

Mary Berry Plum Jam Nutrition

A typical serving of Mary Berry Plum Jam might provide:

  • Calories: 40-50
  • Carbohydrates: 10-12g (primarily from sugars)
  • Protein: 0g
  • Fat: 0g
  • Fiber: 0.5-1g
  • Vitamin C: Plums are a decent source of this antioxidant.
  • Sodium: Minimal, unless additional salt or preservatives are added.

Other Mary Berry Jams Recipe:

FAQs

Here are some frequently asked questions related to this recipe:

Do you have to pit plums when making jam?

Yes, it’s essential to pit plums when making jam. Removing the stones ensures a smooth consistency and avoids the potential bitterness the pits might introduce. Simply cut the plum in half, twist the two halves in opposite directions, and use a knife or your fingers to remove the pit.

How much jam will 1kg of fruit make?

For most fruits, including plums, 1kg typically yields approximately 600-700g of jam. However, this can vary based on the fruit’s water content, the amount of sugar added, and the cooking duration.

Can I substitute other fruits for plums in the Mary Berry Plum Jam recipe?

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