Plum Jam
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 4 lb | plums without stones | ½ pint | water |
| 3½ lb | granulated sugar |
Method
Select firm just ripe fruit. Slice the fruit roughly and place in a bowl. Sprinkle with a little of the sugar and leave for a few hours or overnight to make its own juice.
Transfer to a saucepan with the water and simmer till tender.
Add the sugar and proceed as usual.
Like strawberries this may take 10-15 minutes boiling before setting point is reached. The longer it has to be boiled the darker the jam will be.
As we grow only Victoria plums which tend to be very sweet and juicy, this jam can be very difficult to set.
There is also some tendency for mould to grow on top of the wax disk, I think from bloom on the fruit. Keep a close eye on the jars and remove the wax disk at the first sign of mould. This doesn't seem to affect the jam if dealt with quickly and we are all living to tell the tale.
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty jam.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
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source is acknowledged.
