Plum and Amaretto Jam Recipe

We almost completely missed the pick-your-own season this year.  We were just too busy, and when we weren't busy it was far too hot to be stood in the middle of a field picking strawberries and raspberries.  We'll have to make up for it next year!  We did manage a trip to our local farm last week though and got an amazing supply of plums.  They seem to have done very well this year.  I dug out this recipe which came with a Katie Alice jam-making kit a few years ago and whipped up a few jars for the cupboard.  It's a lovely, easy recipe so even if you've never tried making jam before, have a go.

Plum and Amaretto Jam

Makes approx 1.5kg, enough to fill 4-5 jars


1 kg plums (slightly under-ripe if possible) - halved and diced
500g jam sugar
240ml Amaretto
1 pinch ground cinnamon


1. Placee the plums in a large, wide saucepan and pour the sugar over.

2. Bring to the boil.  The jam should reach a setting temperature of 104C (use a jam thermometer).  Simmer for 15 minutes.

3. Pour in the Amaretto and simmer for a further 2-3 minutes.

4. Stir the cinnamon through.

5. Use a jug to pour the jam into sterilised jars.  Cover with a wax disc and seal with a screw cap.

6. Top the jars with a paper cover, secured with an elastic band.  When cool, label the jars.

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