PLUM JAM
(makes approximately 1.5L of jam)
INGREDIENTS:
- 1.5kg blood plums, quartered, stones removed
- 3 cups of water
- 40ml (1/4 cup) fresh lemon juice
- 4.5 cups of sugar
step 1: combine the plums and water in a large saucepan and bring to the boil over high heat. reduce heat to low and simmer, uncovered, for one hour. place 2-3 saucers into the freezer for later.
step 2: after the hour is up, add the lemon juice and sugar to the mixture, stirring until the sugar dissolves. increase the heat and bring to the boil. boil, uncovered, stirring occasionally for 20-40 minutes or until the jam sets.
to test if the jam has reached setting point take your jam off the stove & place a teaspoon of jam onto a saucer that you placed in the freezer earlier. wait until jam reaches room temperature (about 1 minute) and run your finger through the jam. if the top of it wrinkles & the jam stays in place without running into the space made by your finger; your jam is set! if the jam runs around the saucer, place it back onto the stove & boil for a few minutes & repeat the test until you’re happy with the consistency.
step 3: ladle the jam into clean sterilised jars. label & date.
