THE JOURNEY OF A PLUM.....LETS MAKE PLUM JAM

At some stage in ones life I think a little bit of jam making is called for. Its so addictive and FUN!

 

I have made many and yes I will be honest there have been times when my jam has not done what it was supposed to i.e set properly. Which in jam making talk means, not enough pectin! Stay with me don't glaze over. I am posting this recipe because its the easiest and most foolproof one that I use. 

Things you will need:

 If you are lucky and have a plum tree, pick your own, they will be in season so you can get them quite cheaply at your local fruit and veggie shop or you may have a friendly neighbour who has lots to share...

Sterilised jars - I put mine in a slow oven on a large tray while jam is cooking

Wooden spoon

2kg blood plums

4 cups water

1/3 cup lemon juice

6 cups sugar (secret tip - I warm my sugar in the microwave) 

Cut plums in half, remove stones. Combine plums and water in large saucepan, bring to boil, simmer covered, for 1 hour. 

Add juice and sugar to pan, stir over heat, without boiling, until sugar is dissolved. (This is important). Bring to boil, boil, uncovered, without stirring, for about 20 minutes of until jam jells when tested. (See below- what that means)

(Jam Jell test or saucer test) Dip the wooden spoon into the mix, it should be thicker at this stage. When you see 2 or 3 drops fall more heavily from the spoon you can place a teaspoon on a saucer that has been chilled in the freezer for a few minutes. Put the saucer with the teaspoon of jam back in the freezer till it comes back to room temperature. Jam is ready when it has formed a skin and wrinkles when pushed by your finger. 

Pour into your HOT sterilised jars - seal when cold.

Makes about 8 cups

Ok now for the other fun bit!

Get a piece of bread/turkish/sourdough and lashings of butter then dollop on that honest to  goodness jam, that you made.

You will also have lots to share with friends and relatives which is what its all about.

Do you have a favourite foolproof jam that you make? Are you a jam virgin?