Plum Jam

One of life’s simple pleasures has got to be a slice of hot, buttery toast & homemade jam served with a cup of tea, or coffee on a drizzly weekend morning. Lazing around the house, in comfy clothes watching the rain drops fall on the window. This jam for me was a bit of an experiment. I went to Garson’s Farm & picked some plums & bought some apricots from their amazing farm shop. The apricot jam, which funnily enough I thought would turn out better isn’t quite right. However, I’ve decided that you can buy it in the shops & it’s much less hassle. This plum jam however, tastes amazing which is good news, as I made about 5 jars. I thought jam making would be quite easy, but turns out it was quite a stressful experience for me. I had to boil my jam for a fair amount of time, to bring it to the consistency needed. It was so worth it though.

Ingredients

1kg plums (I used Victoria plums) stoned & quartered

1kg white, granulated sugar

1tsp ground cinnamon

100ml water

tbsp lemon juice

knob of butter

Method

1   Begin by sterilising your jars, I washed mine in hot soapy water then placed them in a low oven to dry. Keep your jars warm here until you are ready to fill them.

2  Place the plums and the water in a large saucepan, and cook on a low heat for about ten minutes until the plums start to soften.

3  Add the sugar, cinnamon and lemon to the pan.

4   Dissolve the sugar slowly, without boiling the mixture. This takes about ten minutes.

5   Once the sugar has dissolved, bring to a rolling boil, and cook until reaching a jammy consistency. This is 105*c on a sugar thermometer. You can also test it, by putting some plates in the freezer, and spooning some mixture on the cold plate and leave to cool. It should wrinkle slightly when you push it with your finger. This can take anywhere from 5 minutes, but it actually took me about 25 minutes.

6   When ready, take off the heat and stir in the butter – this helps to disperse any scum on the top. Leave to cool for about 10 – 15 minutes and then ladle in to your hot jars. Screw on the lids straight away to seal them, and leave to cool.

7   Serve on hot buttered toast, or spoon into the bottom of a pastry case and top with almond cake filling for a delicious twist on a Bakewell tart.

It makes great gifts for Christmas, simply add a homemade label with some ribbon, or be greedy and keep all the jars for yourself.

@Mariablackstone  

www.Mariablackstone.co.uk

www.Mariablackstonefood.com 

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