Plum & raspberry jam

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Plum & raspberry jam
45 min.
10
435kcal

Suggestions


Indulge in the delectable flavors of summer with our homemade Plum & Raspberry Jam! This delightful condiment captures the essence of juicy plums and tangy raspberries, creating a vibrant spread that is perfect for enhancing your breakfast toast, dolloping on desserts, or adding a sweet twist to savory dishes. Whether you're a dedicated vegan, a gluten-free foodie, or simply someone who loves the taste of homemade goodness, this jam ticks all the boxes.

Making your own jam may seem daunting, but with just a few simple ingredients and a bit of patience, you'll be producing jars of this delicious preserve in no time. The rich and fruity mixture cooks down to perfection, offering a luscious consistency that spreads like a dream. Plus, it's a wonderful way to savor the fleeting flavors of fresh fruit, allowing you to enjoy summer long after the season is over.

This recipe serves up to 10 people, making it the ideal choice for sharing with family and friends, or simply enjoying throughout the week. With a preparation time of only 45 minutes, you’ll be surprised by how easy and rewarding it is to create your own Plum & Raspberry Jam. So, grab your aprons, roll up your sleeves, and let’s embark on this delightful culinary adventure!

Ingredients

  • kg jam sugar 
  • 500 plums roughly chopped
  •  juice of lemon 
  • 500 raspberries 

Equipment

  • frying pan
  • kitchen thermometer

Directions

  1. Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries.
  2. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender.
  3. Add the rest of the raspberries to the pan.
  4. Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
  5. Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.

Nutrition Facts

Calories435kcal
Protein0.88%
Fat0.97%
Carbs98.15%

Properties

Glycemic Index
6.47
Glycemic Load
2.64
Inflammation Score
-3
Nutrition Score
4.5965217779512%

Flavonoids

Cyanidin
25.7mg
Petunidin
0.16mg
Delphinidin
0.66mg
Malvidin
0.06mg
Pelargonidin
0.49mg
Peonidin
0.22mg
Catechin
2.1mg
Epigallocatechin
0.35mg
Epicatechin
3.36mg
Epicatechin 3-gallate
0.38mg
Epigallocatechin 3-gallate
0.47mg
Eriodictyol
0.15mg
Hesperetin
0.43mg
Naringenin
0.04mg
Kaempferol
0.03mg
Quercetin
0.99mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:434.66kcal
21.73%
Fat:0.47g
0.73%
Saturated Fat:0.02g
0.12%
Carbohydrates:107.36g
35.79%
Net Carbohydrates:103.4g
37.6%
Sugar:102.75g
114.16%
Cholesterol:0mg
0%
Sodium:0.53mg
0.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.96g
1.92%
Vitamin C:19.01mg
23.04%
Manganese:0.36mg
18.07%
Fiber:3.96g
15.84%
Vitamin K:7.1µg
6.76%
Potassium:157.09mg
4.49%
Vitamin E:0.57mg
3.8%
Vitamin A:189.18IU
3.78%
Copper:0.07mg
3.7%
Magnesium:14.68mg
3.67%
Folate:13.6µg
3.4%
Vitamin B3:0.51mg
2.55%
Iron:0.43mg
2.4%
Vitamin B5:0.24mg
2.36%
Phosphorus:22.74mg
2.27%
Vitamin B6:0.04mg
2.17%
Vitamin B1:0.03mg
2.05%
Vitamin B2:0.03mg
1.91%
Zinc:0.26mg
1.74%
Calcium:15.68mg
1.57%