- Pectin is a natural and commercially produced essential and it is used in food as a gelling agent particularly in jams and jellies, developing a semisolid texture. Some fruits, like apples, quince and citrus fruits are naturally very high in pectin. Commercial pectin is usually extracted from citrus fruits.
- The color of the jam will vary depending on the variety of fruit that you use. You can make jam with just a small quantity of fruit. If you use a smaller quantity of fruit the jam will set in a shorter time. You’re not restricted to using plums; if you’re able to access other lovely stone fruits use those instead, they all make delicious jam.
- Boiling time will vary depending on the size of your saucepan and the heat that you apply. Always choose your widest saucepan that has enough height to enable the jam to boil vigorously.
- The jam will continue to thicken once it cools down. Depending on the quantity and the juiciness of the plums, this can take anywhere from 20-30 minutes.
- Do not use a metal ladle, it will become very hot. A long-handled wooden spoon is important to avoid being burnt by a splash from boiling jam.
- Be careful when pouring the liquid into the jelly bag — it can stain (clothes, counter, etc.).
- Because I don’t use lemon juice in my recipe, there’s a chance that jam may not be 100% safe to store at room temperature. I recommend storing it in the fridge and consuming it within a couple of months.