Wednesday, 29 March 2017

Plum Jam




A delicious, spiced jam that's perfect on toast for breakfast or hot buttered tea cakes for supper. It's flavoured with a little cinnamon to compliment the plums which also makes this jam slightly less sweet than usual conserves.




Recipe -

1kg plums
1kg granulated sugar
juice half a lemon
1 teaspoon cinnamon
knob of butter

Stone and quarter the plums. Place in a pan with approx 100ml water. Bring to the boil, lower the heat and simmer for about 10 minutes to cook the plums until tender - but don't let them fall apart. Add the sugar, cinnamon and lemon juice and continue to simmer until the sugar has dissolved - don't let the pan boil yet.

Once all the sugar has dissolve increase the heat to a full rolling boil. Let this happen for approx 5 minutes and then check to see if the setting point has been reached - spoon a little jam onto a cold plate, wait a few moments and then push the jam with your finger tip. If the jam 'wrinkles' it's ready if not, continue to boil and try again after a few more minutes.

Take off the heat and add the butter which will disperse any scum on the surface. Cool for approx 20 minutes. Ladle into hot, sterilised jars, seal, leave to cool and then label.




Have a lovely day
Love Lizx

 Plum Jam