Jam is a great way of enjoying the fruity flavours of summer through the winter, but sometimes you need something a little more warming and comforting. Try some spiced plum jam for a light and fruity but truly wintery flavour. Use it on toast, crumpets, baking cakes or use it to add a sweet and spicy kick to your morning porridge. You can even add a dollop as a topping on vanilla ice cream!
Classic spiced plum jam recipe
3kg plums, ideally very ripe
500g caster sugar
Quarter teaspoon ground cloves
1 teaspoon each ground cinnamon and ginger
Half a teaspoon each ground allspice and nutmeg
Two vanilla pods, halved lengthways
Wash and dry the plums and remove the stones. Chop into smallish pieces in a large bowl, stir in the sugar and leave to soak overnight.
Place the mixture in a preserving pan or heavy based saucepan with the vanilla pods and bring to the boil, stirring all the while, then allow to simmer for two to three hours, uncovered and stirring frequently. As the jam begins to thicken up, stir in the spices.
When you are satisfied with the texture of the jam, remove the vanilla pods and spoon the mixture into clean and sterilised screw top jars and seal while still warm.
Amaretto plum jam recipe
This very adult version of plum jam is cooked in the oven.
2kg ripe plums
400g caster sugar
125ml Amaretto
Preheat the oven to 150C.
Wash and dry the plums and remove the stones. Place the fruit into a large saucepan, cover and heat gently until the plums are soft. Mix in 100g of the sugar and pour the mixture into a large ovenproof container such as a clean roasting tin.
Place the dish in the oven on the middle shelf and leave to thicken with the door slightly ajar - you can prop it open with a wooden spoon. After 30 minutes add another 100g of sugar and stir to combine. Keep cooking in the oven, adding another 100g of sugar after another half an hour and again for the last 100g of sugar. The jam should thicken up enough for a wooden spoon drawn through the mixture to leave a trail. Keep cooking until it reaches this point, then stir in the Amaretto liqueur and pour the jam into clean, sterilised jars and seal while still warm.
