It has been a nice summer break with loads of family activity. My foodie dreams have been on hold for a few weeks but lets kick it off for autumn with something sweet. Plum Jam.
Recently my neighbour gave us some plums from her garden and I decided to make same jam. With many fruits now ripe and flavoursome, it’s time to make jam to ensure a tasty supply for the winter ahead. I love a bit of jam on toast with my cup of tea on a cold winter morning. My kids enjoy jam at their school 4pm “snack” time so, this should go down well with them too.
You can use this jam recipe with other fruits see at the bottom of this recipe for the few differences in prep and timing.
What you need:
- 4 small jam jars (sterilised)
- 1 kg plums
- 900 g granulated sugar
- 150 ml water
- a knob of butter (vegans replace with margarine)
What you do:
- Halve and stone the plums
- Put the plums into a large heavy-based pot
- Add 150ml of water and bring to the boil
- Lower the heat and simmer for 30-40 minutes
- Tip in the sugar in and stir over a very low heat until the sugar has completely dissolved
- Raise the heat, bring to a full boil, then rapidly boil for 10 minutes
- Remove from the heat, skim off any excess off the top
- Then stir a knob of butter (margarine) across the surface to dissolve any remaining excess
- Leave for about 15 mins so the plums can settle
- Pour into sterilised jars
Enjoy!
Making Jam with other fruits :
You can follow the recipe above but make these few changes to fit the fruit.
Blackberries
- add 50ml of water and 1½ tbsp of lemon juice
- simmer for 15 minutes
- rapidly boil for 10-12 minutes
Strawberries
- add 3 tbsp of lemon juice (no water)
- simmer for 5 minute
- rapidly boil for 20-25 minutes
Raspberries
- no need to add any water or lemon juice
- simmer for 2 minutes
- rapidly boil for 5 minutes
Cigdem Sidney Ozdemircelik 