Preparation time
10min
Total time
55min
Portion
3
jar(s)
Level
easy
Ingredients
jam
- 1000 grams plum flesh, any type, skin on, washed, stones removed
- 300 grams sugar, whatever you type you use
- Juice of a lemon
- half teaspoon ground cinnamon, optional
- half teaspoon ground cloves, optional
Accessories you need
-
Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Wash plums and cut in half to remove the stones
2. Place all the ingredients in the bowl, including spices if using.
3. Mix for 10 seconds on Speed 9 to puree.
4. Cook for 45-60 mins on Varoma temperature, Speed 2, with your Basket on the lid to prevent splatter.
5. Test a spoonful on a cold saucer to see if Setting point has been achieved to your liking.
6. Pour hot jam into sterilized jars (it will make 2-3 jars depending on the size of them). Use your lid as a funnel to pour into jars without spilling.
7. Store in your pantry until opened. Store in the fridge once opened.
Tip
I always use jars with metal lides that the button sucks in when sealed.
Will keep in a cool dark place for a year if properly sealed.
Heaps of hints and tips on my Facebook page, Kirls Thermo Updates
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Made this jam today so easy and delicious. Highly recommend
Delicious and so easy, thanks! My first time making jam and I'll definitely make it again. I did 660g plums with 250g sugar. It's still slightly tart but lovely. Fresh homemade jam on fresh homemade bread rolls - perfection!
I used 500g sugar, 1 kg plums and the juice of a lemon. Perfect at 45 minutes.
Coastygal: I actually make this all the time with 1.5kg of fruit. If it's boiling over, turn the Speed up to 2.5 or 3 (but watch for wobbling at Speed 3)
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polly48: I think it may depend on the type of plum? I made a batch last week with small red flesh fruit and it didn't catch.
Sometimes it does, sometimes it doesn't.
Find me at Kirls Thermo Updates (Facebook & Instagram)
Made this again this year. Find it burns a bit on bottom. I use satsuma plums and cooked for just on 45 minutes. Might try 40 minutes next time. Otherwise a great recipe. Thanks.
Only need to cook for 40mins with my satsuma plums. Try the cinnamon & ground cloves too as it makes it extra special. Very nice
Sorry, forgot to rate it.
We love this recipe! We love a jam that is not too sweet and this recipe is perfect. If it's too runny, cook it for a further 3 or 4 minutes. So easy.
My advice - stick to the quantity in the recipe. i added another half measure of plums etc to the second batch..... won't be doing that again as it bubbled over and what a mess.
Think I'll go and make a batch of piklets now and have whipped cream with this very yummy tarty jam.
I have made this recipe a few times now and it is an excellent recipe. I have discovered the type of plums I use makes a difference to the consistency. Really ripe plums makes the jam a bit more liquidy and very firm plums is a bit stiffer consistency. Thank you for sharing a really great recipe.
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