Classic plum jam

I have again being picking fresh fruit in the garden of my good friends in Horsens, this time is was plums, so I could make som plum jam. I decided to use pectin as gelling agent this time, so I could use less sugar to gel the jam, as I wanted to have more of a fruit flavour in the final jam. If you to try to make a plum jam without the addition of a gelling agent, then have a love at this plum jam recipe.

Plum jam: - 8 glasses

• 1400 g plums - washed, de-stoned and cut into half
• 450 ml water
• 700 g sugar
• 8-10 g pectin per 1000 g jam (fruit and sugar together)
• 1-2 teaspoon citric acid per 1000 g jam (fruit and sugar together)
• Potassium sorbat - optional

1. Prepare the plum by washing, de-stone and cut into half. Place the plum pieces into the cooking pan and pour the water in as well.
2. Put the cooking pan on the stove, heat up the content, so the plums are simmering. 
3. Let the plums simmer until they become pulpy in texture, it takes between approx 20-30 minutes.
4. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
5. Stir in the pectin and citric acid, let it simmer for 3-5 minutes before adding in the sugar.
6. Add the sugar to the plum mass and stir until it is dissolved.
7. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
8. Test of set after 3-5 minutes using the flake test.
9. When the setting point is reached, remove the pan from the heat and leave it to stand for approx. 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
10. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
11. Leave the glass upright and disturbed to cool and set.
12. Store at ambient temperature.