After getting about 10 kilos of plums from my tree this year there was no other choice but to make jam!!!!
I love making homemade jam as you can use it in so many different recipes - my favourite being a frangipani tart.
I have used two kilograms of plums in this recipe but you can easily half the quantity if you want. I wouldn’t advise doing more than two kilos at a time as the setting point is hard to reach.
Place two small saucers in the freezer for later.
De-stone and chop the plums into quarters.
Pre-heat to oven to 160 degrees centigrade (140 fan) and place the jars and lids on a baking tray face down in the oven.
Place the plums in a large jam pan and add the water and lemon juice.
Bring to the boil then reduce the heat and simmer for about 40 - 50 minutes until the fruit is soft and the liquid has been reduced by half.
Add the sugar and keep stirring until it has completely dissolved.
Bring to the boil and on a rolling boil for 5 minutes.
Remove one of the saucers from the freezer and put a small amount of jam on it and put back in the freezer for a minute.
Take it out of the freezer and run your finger through it - if it wrinkles then it is ready - if it doesn’t then boil for another 5 minutes and try again. Keep doing this until it is ready.
Take the jars out of the oven and with a funnel put the jam into the jars and seal with the lids.
Leave to cool and label.
Plum Jam
Sarah’s servings: 12 small jars
Sarah’s skill: Medium
Ingredients:
2 kg Plums (de-stoned weight)
Juice of 2 Lemons
500ml Water
2kg Granulated sugar
Method:
Place two small saucers in the freezer for later.
De-stone and chop the plums into quarters.
Pre-heat to oven to 160 degrees centigrade (140 fan) and place the jars and lids on a baking tray face down in the oven.
Place the plums in a large jam pan and add the water and lemon juice.
Bring to the boil then reduce the heat and simmer for about 40 - 50 minutes until the fruit is soft and the liquid has been reduced by half.
Add the sugar and keep stirring until it has completely dissolved.
Bring to the boil and on a rolling boil for 5 minutes.
Remove one of the saucers from the freezer and put a small amount of jam on it and put back in the freezer for a minute.
Take it out of the freezer and run your finger through it - if it wrinkles then it is ready - if it doesn’t then boil for another 5 minutes and try again. Keep doing this until it is ready.
Take the jars out of the oven and with a funnel put the jam into the jars and seal with the lids.
Leave to cool and label.
Equipment Used
Sarah’s extra slice…..
The more jam you make it will take longer to reach setting point. I would not make more than 2kg at a time.
You can add crystallised ginger to the recipe if you wanted plum and ginger and it works really well.
Make sure you keep stirring the jam so that it does not burn
If you intend to make a lot of jam I suggest using a jam pan like this one
Using a jam funnel makes filling the jars easier but it is not essential.
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