If only we could stagger the harvest to enjoy ripe plums throughout the year. If your garden produces more plums than you can eat, Jam making is the perfect solution.
Reeling from a recent success with blackberry jelly I was encouraged to try my hand at a plum jam. The proccess was simple and the results delicious.
1 kilo freshly picked plums (halved and stoned)
225 mls water
700 grams caster sugar
Simmer the plums over a mid heat for 20 minutes until the plums are soft and the skin has started to loosen
Whilst this is simmering pop the sugar into the oven to heat up, this will prevent it from crystalising when you add it to the plums.
After simmering add the caster sugar and cook on a low heat for 15minutes or until the sugar has dissolved completely. It is very important that no sugar crystals are left in the jam. You can test this by coating the back of a wooden spoon with the mixture, you will be able to see if the sugar has not dissolved.
Turn the heat up and boil rapidly for 10 minutes. Spoon a little jam onto a cold plate and when the jam cools, push with your finger to see if a crinkly skin has formed, this means it has set, if not, just continue boiling.
Whilst the jam is boiling, don’t be put off by the scum which may appear, a small amount of butter added to the cooling mixture will get rid of most of it. You can skim any remaining off with a spoon.
Leave to cool for 15minutes and pour into hot sterilised jars. Cover with a waxed disk and screw the lid on tightly.
Tip: a simple way to sterilise jars, pour a small amount of water into the jars and boil in the microwave for a couple of minutes.
Place your jams in the larder for a taste of summer on a winter morning.