Monday, 27 July 2009
I have come across many recipes for plum jam and have had one or two disasters. One recipe called for boiling the recipe with the sugar for 20minutes. As you can imagine you end up with plum toffee! So this recipe is my own and it seems to work for me:
1kg Preserving Sugar
Put a saucer in the fridge to test the jam for setting. Have ready at least 4 jam jars washed and sterilised - I put mine in the oven directly after using it, but switched off. Cut plums into quarters and twist to pull out the stone (This is messy so wear an apron and have a cloth on stand by!). Put the flesh in a preserving pan with all the juice and skins, bring to the boil and simmer for approximately 20 minutes (The skins will boil down with the rest of the plums).
Add the sugar and dissolve gently. Do not let it boil at this stage. When sugar has dissolved bring to the boil and boil rapidly for 3 minutes, take off the heat and put a teaspoon on the cold saucer to test for setting. If the jam is not set boil rapidly for a further minute and test again. Take off the heat and bottle immediately. It is advisable to try and get hold of a jam funnel - I was balancing a ladle, the pan and the bottles wrapped in kitchen paper as they were hot - not a good idea as I scalded my fingers twice.