We are making plum jam today. Well you know its about time I saw the fruits of my fruit! My plum tree has hundreds, and hundreds, and hundreds of plums on it. Some of the
We are making plum jam today.
Well you know its about time I saw the fruits of my fruit! My plum tree has hundreds, and hundreds, and hundreds of plums on it. Some of the plums are ripe, some not, some past their best.
RECIPEyou need 2kg plums (fruit weight) or 4lbs (mix of ripe and almost ripe is good for pectin)
1 litre of cold water or 32 fl oz
125 ml of lemon juice or 1/2 cup
1.5 kg of caster sugar (warmed in oven speeds up process) or 3lb
Assuming you already know how to make jam and sterilise the jars!
You will need about 6 jars for this recipe if they are large ones or eight small. I always sterilise loads to be on the safe side.
Chop the plums up, and of course discard the stones. My fingers have turned yellow by the way so wear gloves if this worries you. The chopping up took ages so make sure you go for a pee first and do all your other stuff as you are going to be busy for a while.
Place the plums and the water in a nice big heavy pan and bring to the boil. Reduce the heat and simmer for 50 minutes or until the fruit is soft. This is not an opportunity to go to the local for a pint or anything, just make yourself a cup of coffee and wait … you probably need it after chopping up the plums.
Add the lemon juice and sugar now, stir them over a low heat for five minutes.
Bring to the boil now for 20 minutes (check for next stage from 15 mins onwards) , keep stirring or better still ask someone else to stir for you as your hands will still be sore from the chopping up.
Remove the scum from the surface and test your jam, it is ready when it falls from a wooden spoon in sheets. Don’t do the taste test at this stage otherwise you will burn your mouth!
Test for the setting by placing the jam on a cold plate in the freezer for 30 seconds, if its ready the jam will wrinkle if you push it with your finger. Lick your finger!
Remove any scum from jam and transfer into jars. Put lids tightly on the jars and invert for two minutes, this creates a nice sterile environment in the led and helps create a good seal. You can store this jam for up to 12 months so long as you keep it in your cupboard.
The jars ideally need to cool over night and initially the jam looks runny, don’t worry about this it will be set by the time you have your toast made the following morning.
I am also making breadmaker jam – recipe to follow!