stone fruits are my favourites - peaches, nectarines, apricots and plums are all at the top of my fruit list. plum and bay jam was my first blog post, back in august 2006, so it’s timely that i have another plum jam recipe for you.
this is courtesy of nigel slater and he describes it thus: “this is the most straightforward of jam methods, producing a softly set preserve that will keep in a jar for a couple of weeks in the fridge. to make a jam that will last longer, you will need to boil for a little longer so that it sets more firmly. including some of the fruit's stones is not necessary, but it can add a faint almond note to the finished jam.
my kentish plums were perfectly ripe and i wanted to keep the freshness of flavour that they had – not too sweet and gently aromatic - so i went for the soft set option, distributing the extra jars to friends and neighbours, who i exhorted to eat it quickly. needless to say i should have kept an extra jar back as we’re getting through this very easily!