Basics: Plum Jam

Plum Jam

Essentially all fruit jams are the same 1:1 fruit to sugar. Easy, right? 

The only difficult part is knowing when the jam has cooked long enough that it will set.

My Nanny (Grandmother) used to be a great preserve maker. Jams. Chutneys. Sauces. My Mum also makes her own marmalade and raspberry jam, however I know, in these times, this is quite uncommon. Despite this, I can't think of anything better than homemade jam.

You CAN taste the difference from the mass produced store bought!

Ingredients:

1 kg Plums (stones removed) - can use raspberries, strawberries etc.

1 kg White Sugar

2 Tablespoon Water

1. Place all ingredients in a saucepan and mix together. As it heats it will start to form a syrup.

2. Simmer for at least 10 - 20 mins. Keep checking to see if it is cooked by using a teaspoon to drop a teeny tiny (smaller than a 10c piece) onto a saucer. Wait for a minute or so. If it starts to set it is ready i.e. it is no longer liquidy but like a gel.

3. Skim foam off the top of the jam, and set aside (put it in a separate bowl to use on toast or in a trifle). If you leave the foam in the jam, your jam will be cloudy when it sets in the jar.

4. Pour boiling water into your jam jars and whish it around (to kill any bacteria in the jar). Pour it out, and pat dry with a clean tea towel.

5. When jam has cooled for a few minutes, transfer it into multiple jam jars.

6. Using jam covers and the rubberbands, which come with them, seal your jam and allow to cool.

7. Once screw on the jar lids and store in a dark, cool dry place.

Note: Once jam is opened, I always store it in the fridge.