Victoria plum preserve
- September 2009
- Makes 3 x 400g pots
- Takes 10 minutes to make, 50 minutes to cook, plus standing
When plums are barely ripe, they’re high in pectin and natural acid so you don’t need to add lemon juice or jam sugar to help the jam set. Use this jam, along with whipped cream, to fill a classic Victoria sponge cake.
- Dairy-free recipes
Adding the kernels of stone fruits imparts a delicate flavour. Traditionally, the kernels are potted with the jam but you can remove them. Use this jam, along with whipped cream, to fill a classic Victoria sponge cakes. Learn How to make jam.
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