Plum Jam
There’s something so quaint and homely about jam making. It has that real olde-worlde charm which instantly makes you seem like a complete domestic goddess, swanning around in a frilly apron making batch after batch to bottle and sell at the village fête. Everyone tends to ooh and ahh impressively when you produce a fresh jar of homemade jam. Honestly, though? As lovely as it is to have everyone thinking that you’re a kitchen queen, jam making is actually ridiculously easy. Three ingredients and you’re set - literally. You can’t get much simpler than that!
You could use this recipe for almost any other fruit jam - raspberry, strawberry, blackberry…the list is endless. The traditional recipe is equal parts fruit and sugar (so for every cup of fruit add one cup of sugar), but I find there’s more than enough sugar doing it this way. Suit yourself, though!
Recipe and lots of step-by-step pictures are on my blog, Cloudberry Dreams.
Otherwise, the recipe alone is
PLUM JAM
4 cups plums, pitted and chopped
2 cups sugar
2 tablespoons lemon juice
1. First, the most important thing is to begin sterilising your jam jars and their lids. Start by preheating the oven to 110 degrees Celsius (that’s 230 degrees Fahrenheit) and washing the jars and lids thoroughly in hot, soapy water.
2. Rinse the jars and lids well and place in a large saucepan. Cover with cold water and place on a medium-high heat. Allow to boil and then leave the jars boiling for 10 - 15 minutes.
3. While the jam jars and lids are boiling, prepare the plums. Rinse the plums gently under cold water and pat dry.
4. On a chopping board, halve plums and remove pits. Chop each half into quarters.
5. Place chopped plums in a large pan and add lemon juice.
6. Cook plums and lemon juice on a medium heat for 5 minutes to begin softening the fruit, stirring occasionally.
7. Add sugar to the plums and stir well to combine.
8. Cook the jam on a medium heat for 20 - 30 minutes, stirring occasionally. In the meantime, remove jam jars and lids from the boiling water using metal tongs. Place top down on a baking tray covered in a clean tea towel.
9. Carefully place the tray with the jars and lids on it into the oven.
10. Check the jam - it’s done when it resembles thick honey.
11. Turn off the heat and allow the jam to cool for 1 - 2 minutes before skimming any foam off the top of the mixture using a clean metal spoon.
12. Quickly remove jam jars and lids from the oven. Using metal tongs, turn the jam jars upright on the baking tray. Using a clean metal ladle, transfer the hot jam into the hot jars.
13. Quickly put the lids on, pressing down firmly as you screw the lid tightly into place. Leave to cool to room temperature and label the jar. The jam should keep for many months in a cool, dry place. Refrigerate after opening.
Enjoy!
x-posted to food_porn
You could use this recipe for almost any other fruit jam - raspberry, strawberry, blackberry…the list is endless. The traditional recipe is equal parts fruit and sugar (so for every cup of fruit add one cup of sugar), but I find there’s more than enough sugar doing it this way. Suit yourself, though!
Recipe and lots of step-by-step pictures are on my blog, Cloudberry Dreams.
Otherwise, the recipe alone is
PLUM JAM
4 cups plums, pitted and chopped
2 cups sugar
2 tablespoons lemon juice
1. First, the most important thing is to begin sterilising your jam jars and their lids. Start by preheating the oven to 110 degrees Celsius (that’s 230 degrees Fahrenheit) and washing the jars and lids thoroughly in hot, soapy water.
2. Rinse the jars and lids well and place in a large saucepan. Cover with cold water and place on a medium-high heat. Allow to boil and then leave the jars boiling for 10 - 15 minutes.
3. While the jam jars and lids are boiling, prepare the plums. Rinse the plums gently under cold water and pat dry.
4. On a chopping board, halve plums and remove pits. Chop each half into quarters.
5. Place chopped plums in a large pan and add lemon juice.
6. Cook plums and lemon juice on a medium heat for 5 minutes to begin softening the fruit, stirring occasionally.
7. Add sugar to the plums and stir well to combine.
8. Cook the jam on a medium heat for 20 - 30 minutes, stirring occasionally. In the meantime, remove jam jars and lids from the boiling water using metal tongs. Place top down on a baking tray covered in a clean tea towel.
9. Carefully place the tray with the jars and lids on it into the oven.
10. Check the jam - it’s done when it resembles thick honey.
11. Turn off the heat and allow the jam to cool for 1 - 2 minutes before skimming any foam off the top of the mixture using a clean metal spoon.
12. Quickly remove jam jars and lids from the oven. Using metal tongs, turn the jam jars upright on the baking tray. Using a clean metal ladle, transfer the hot jam into the hot jars.
13. Quickly put the lids on, pressing down firmly as you screw the lid tightly into place. Leave to cool to room temperature and label the jar. The jam should keep for many months in a cool, dry place. Refrigerate after opening.
Enjoy!
x-posted to food_porn