Victoria Plum Jam

Makes seven 454g (1lb) jars

Recipe by Steven Doherty.


  • 2kg (4lb) Victoria plums, when available
  • 500ml (¾pt) water
  • 2kg (4lb) sugar, warmed on a baking tray in the oven


  1. Wash, halve and stone the plums.
  2. Crack a few of the stones blanch, skin and halve the kernels.
  3. Cook the plums and water in a preserving pan for about half an hour, until the skins are soft.
  4. Stir in and dissolve the warmed sugar, then boil briskly, adding the kernels towards setting point.
  5. When a set is reached, skim if necessary.
  6. Pour into sterilised jars and seal.