The plums were almost over, but there were about a Sainsbury's (other supermarkets are available) bag full which hadn't gone off yet. I have no idea what variety they are, they are golden in colour with quite a sweet flavour but a slightly tart skin.
People often think jam takes ages, but please don't listen to them... I collected the plums (10 minutes), stoned and quartered them (15 minutes) and made the jam (30 minutes)... Less than an hour for some lovely homemade jars of smugness :)
These would be nice as presents, or I imagine would last well. See previous posts on how to sterilise your jars so you don't get green furry things living on your jam.
Makes 3 1/2 lbs / 1.7 kg
800g plums, stones and quartered (I like chunky jam, if you don't just blitz it before bottling)
800g granulated sugar plus one sachet of pectin or 800g jam sugar
cinnamon stick*
a couple of star anise*
squeeze of lemon juice*
* all optional and to taste.
Method: This is pretty tricky. Keep up.
1. Put fruit (fresh or frozen works just fine) in a big non metallic bowl. I froze the plums a week or two ago, so mine were in a lump.
2. Plonk sugar and spices on top (if using). Squeeze over lemon juice. Or don't. Then stand bowl on a plate and put another plate on top.
3. Microwave for 6 minutes on full power. Stir. Put back in for another 6-8 minutes until the jam passes the 'wrinkle' test - dip a cold spoon in the jam, then push it with your finger - if you see a little wrinkle on the surface of the jam, it's ready. If not, give it another minute or two.
4. Spoon into (hot) jars being very careful - hot jam is like napalm. Screw lids on tightly.
5. Cool upside down for 45 mins or so, then turn right side up - this will mean the fruit sets evenly throughout the jam rather than being all at the top.
And that's it! Now you can gloat at being hugely middle aged before your time! Who would have thought my age begins with a '2' still?!!
JB x
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