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Plum Preserve or Jam

Written by Marly Schimmelschmidt on March 6th, 2013.      0 comments

The difference between a preserve and a jam, is that the preserve contains chunks of fruit, as opposed to a jam which has its fruit pureed or mashed, giving it a smoother consistency. In this case I have made a plum preserve, however feel free to puree the plums and make a jam.

It's that time of the year, where stone fruit are not only over abundant, but also at their finest.  Such an over-supply means we can take advantage of stone fruit at their prime, so to speak, in colour, taste and texture, and preserve them for less abundant times. There is nothing more satisfying than pulling out your own summer preserves as the days get cooler and shorter, and there is nary a fresh stone fruit to be seen. You can use any plums that are available to you, or ones that are to your desired taste, all the same, the result will be delicious. 

Plum Preserve Recipe


- 1 kg of roughly cut plum flesh (no pips)
- 900g sugar
- 1 x Mad Millie pectin sachet

- Step 1: Sterilise four 350ml preserving jars and preserving funnel using a water-bath canner (or alternative method).

- Step 2: Place your preserving lids and metal screw bands in hot water (not boiling) to sterilize.

- Step 3: Cut plums into pieces, removing the pips.

- Step 4:  Simmer fruit with the lid on for 15 - 20 minutes until the fruit is soft and tender. If your plums are not very juicy you may need to add a splash of water.  At this stage you can also mash or puree your plums.

- Step 5: Sprinkle in the Mad Millie Pectin sachet and stir until dissolved.  Bring the preserve to the boil before adding the sugar, then allowing it to boil further for no more than 1 minute.  Remove from the heat and immediately proceed with the next step.

NOTE: If you're making a batch larger than 1kg bring your mix to the boil before adding the pectin. This is because the pectin can only withstand boiling for a very short amount of time and larger batches take longer to boil.

- Step 6:  Line up your sterilised jars and fill leaving 1.5cm of head space.

- Step 7: Process your plum preserve (or jam) for 5 minutes using your water bath canner (or other desired method), to ensure increased shelf stability and an effective seal. 








- Step 8:  Remove preserves from the water bath canner, and allow to cool undisturbed for 12 - 24 hours to develop the seal.

Try the plum preserve with your homemade ricotta on scones!

small pic empty jars in canner

small pic lids

small image fruit only

small photo simmering fruit

small pic pectin

small pic filled jars s

small pic jam in canner

small pic final photo


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