PLUM JAM

Plum’s are appearing everywhere at the moment.  I am a great forager and found an abundance on my walks.  Plum jam is tart and sweet and can be enjoyed simply on a piece of toast or put into a sauce to spice it up!

Preparation time -  20 minutes

Cooking time - 40 minutes (approx)

Skill - moderate

Makes 5 x 300 ml jars

Ingredients

1.5 kg ripe plums

½ cup water

1.5 kg sugar

5 x sterilised jars with lids

Method

Cut the plums in half and remove the stones.  If this is not possible as the stones are hard to remove you can add them whole.  I did this and passed the plum pulp to remove skins and stones.  This is an option which I found worked well with the smaller plums.

Place the prepared plums into a deep sided, heavy based pan, add the water and cook over moderate heat until the plums are soft and pulp.

If you used whole plums you will need to ladle the pulp into a sieve which is sitting safely over a bowl.  Pass all the plums,  making sure you get as much pulp through the sieve.  Discard the stones and skin.

Place the plum pulp back into the pot and return to the heat.  

Add the sugar and heat gently to dissolve the sugar.

Make sure the jars and lids are sterlised and ready to go.

Once the sugar has dissolved, turn up the heat so the plum jam bubbles vigorously.  

Remove any scum which may appear on the surface with a ladle and discard.

To test the jam for setting, spoon a little mixture onto a cold saucer.  Let cool and run your finger through the middle of the jam.  If it stays separated then it is ready to be bottled.  If it is still a little too runny, continue cooking.  Check often as plum jam has a high pectin level so will set fast.

As soon as the jam is at the setting point.  Remove from the heat immediately.

Pour your hot jam into the warm sterlised jars, wipe the rim to remove any drips. Continue until all the jam is used up.  Seal tightly, label and store away from direct sunlight.