Plum Jam
A recipe from my mum for talluleh - my mum is a jammy character and makes great jams, marmelade...One time I had to help her thinly cut cumquats for marmelade (SO MUCH TIME INVOLVED).
Ingredients
1.5 kg dark plums
500g pears (firm but ripe)
1 cup water
8 cups sugar
Method
Cut pears into dice and cook slowly with the plums in the water till quite soft and broken in texture
Add sugar and stir till dissolved.
Bring to the boil and cook rapidly till a little will set when tested.
Sterilise clean jars and lids by baking in an oven 100 - 120C for 10 - 15 mins and immediately pour hot jam into the jars.
Nadz' Mum's Tip
Jam is ready to be tested for set point if drops of jam falling from the spoon run together to form one drop as it leaves the spoon.
To test set point place a saucer in the freezer for an hour and put ½ teaspoon of your hot jam on it and place in a cool place. Push the jam back with your fingertip and if the surface of the jam wrinkles it is ready.
Ingredients
1.5 kg dark plums
500g pears (firm but ripe)
1 cup water
8 cups sugar
Method
Cut pears into dice and cook slowly with the plums in the water till quite soft and broken in texture
Add sugar and stir till dissolved.
Bring to the boil and cook rapidly till a little will set when tested.
Sterilise clean jars and lids by baking in an oven 100 - 120C for 10 - 15 mins and immediately pour hot jam into the jars.
Nadz' Mum's Tip
Jam is ready to be tested for set point if drops of jam falling from the spoon run together to form one drop as it leaves the spoon.
To test set point place a saucer in the freezer for an hour and put ½ teaspoon of your hot jam on it and place in a cool place. Push the jam back with your fingertip and if the surface of the jam wrinkles it is ready.