VeganWest Midlands English cuisine Desserts

Pershore Plum Jam

Name: Pershore Plum Jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 servings
Cuisine: West Midlands English
Ingredients: 1000 g pershore yellow egg plums; 900 g granulated white sugar; 150 ml Water; 2 tbsp Fresh lemon juice; 0.5 tsp lemon zest; 6 count plum stones; 0.5 count vanilla pod; 10 g unsalted plant butter

A radiant golden-amber preserve made from Worcestershire's famous Pershore yellow egg plums, balancing bright orchard fruit tartness with rich sweetness.

🇬🇧United Kingdom· West Midlands

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 24
Difficulty: Easy
Calories: 48 kcal

Ingredients

0 of 8 gathered

Servings

1000 g pershore yellow egg plums — washed, halved, and stones removed
900 g granulated white sugar — warmed slightly in low oven
150 ml Water — cold tap water
2 tbsp Fresh lemon juice — strained
½ tsp lemon zest — finely grated
6 count plum stones — tied in clean muslin cloth for natural pectin
½ count vanilla pod — split lengthwise
10 g unsalted plant butter — to disperse surface froth

Equipment

•Heavy-bottomed preserving pan or large saucepan
•Wooden spoon
•Small side plates (chilled in freezer)
•Jam funnel
•Sterilised glass jars with lids
•Digital sugar thermometer

Nutrition

Per serving, approximate

Calories: 48 kcal
fat: 0.1 g
carbs: 12 g
fibre: 0.4 g
protein: 0.1 g
calories: 48 kcal

Instructions

1
Place two small saucers into the freezer to chill for testing the jam set later.
2
Put the halved plums, water, lemon juice, zest, vanilla, and the muslin bag of stones into a large heavy-bottomed pan.
3
Simmer gently over medium-low heat on the hob for 15 minutes until the fruit skins are thoroughly tender.
4
Remove the pan from the heat and discard the muslin bag of stones.
5
Add the warmed granulated sugar and stir continuously over low heat until all the sugar crystals dissolve completely.
6
Increase the heat and bring the mixture to a rapid rolling boil, stirring occasionally to prevent sticking.
7
Boil vigorously for 8 to 10 minutes until the preserve reaches 105°C on a digital sugar thermometer.
8
Spoon a drop onto a chilled saucer, wait one minute, then push with your finger; it is ready if it wrinkles.
9
Remove from the heat and stir in the butter to dissolve any remaining surface foam.
10
Let the jam settle for 10 minutes, then ladle through a funnel into warm sterilised glass jars and seal tightly.

Chef's tips

Always cook the plum skins until soft before adding the sugar, as sugar hardens fruit skins permanently. Warming the sugar gently in a low oven before adding prevents the simmering fruit from cooling down. Ensure your jars are hot when filling to avoid glass cracking from thermal shock.

Ingredient substitutions

Pershore yellow egg plums → Victoria plums or English red plums
unsalted plant butter → traditional unsalted dairy butter

Storage

Store sealed jars in a cool, dark cupboard for up to twelve months; once opened, keep refrigerated and consume within four weeks.

Reheating

Jam is traditionally eaten cold at room temperature, but it can be gently warmed in a small saucepan over low heat if used as a warm dessert sauce.

Common mistakes to avoid

•Adding sugar before the plum skins have softened, which leaves tough leathery bits in the preserve.
•Boiling too long past the setting point, which darkens the golden colour and causes a stiff, rubbery texture.
•Skipping the wrinkle test, leading to a runny jam that does not set properly.

Serving suggestions

Spread thickly over warm, buttered crumpets or freshly baked scones.Swirled into morning porridge or thick natural yoghurt.Layered inside a classic Victoria sponge cake alongside whipped double cream.