Seasonal recipes: Plum and cinnamon jam

For some, the beginning of autumn is marked by the changing of the leaves. The subtle chill in the air. Pumpkins and cinnamon candles. For me, it’s plum jam.

Whether they’re poached in a tagine or served hot over ice cream; August is the season for plums. And for the last 4 years I’ve been marking the beginning of autumn with my plum and cinnamon jam recipe. Great on toast, yoghurt, or spooned over meringue and ice cream, the sweetness tartness spiciness of this recipe is like nothing you can find on supermarket shelves.

Top tip: make extra jars for gifting over the festive season.

Recipe

Makes 8-10 jars

You will need:

1.5kgs plums (Friar plums recommended)

1.2kgs granulated sugar

2tsp ground cinnamon

1 lemon

Small knob of butter

8-10 cinnamon sticks (optional)

Method:

1. Sterilise your jars and lids by putting them in the oven for 10-15 minutes at 150C. Take them out and place on a rack or folded tea towel to cool down.

2. Put a small plate or dish into the freezer.

3. Cut your plums into quarters, discard the stones and place your plums into a large bowl. In the same bowl, add your sugar.

4. Cut your lemon in half. Squeeze all the juice into the bowl and throw the halves in for extra flavour.

5. Mix everything together and leave to rest for at least 30 minutes to macerate. This will pull out the juices of the fruit and create a syrup, starting the jam process before you’ve even turned on the heat.

6. After maceration, empty your bowl into a preserving pan or a deep-edged pan. Add 100ml of water and slowly bring to a simmer, stirring gently to help the sugars dissolve.

7. Once your sugars have dissolved, turn up the heat to bring everything to a rolling boil. As you do this, add your cinnamon and stir to combine. Add your knob of butter and this will disperse any foam or ‘scum’ developing on the surface.

8. After 10 minutes, spoon a little jam onto your cold plate. Let it sit for a minute and then push the jam with your finger to see how much the jam has set. If it’s too runny, let the jam cook for 5 minutes more, and test again.

9. Pop a stick of cinnamon in each jar and using a jam funnel, ladle your jam in. Twist the lids tightly and tip your jars upside down to cool for a few minutes. This will sterilise your seal and create a vaccum.

10. Your jam will keep for 1 year in a cool, dark place. And once opened, must be stored in the fridge.

Top pairings include:

Salty butter and sourdough bread

Cheese and crackers

Meringue and vanilla ice cream