Recipe Category: Preserves - Sweet
Home Made Blood Plum Jam
This is my favourite home made jam, but you can easily replace the plums with apricots or cherries.
|Makes:||8 x 350g jars|
|Preparation Time:||20 minutes|
|Cooking time:||1 hour|
- 2 kg blood plums, halved and stoned
- 1 1/2 cups water
- 1.7kg sugar
- juice of 2 lemons
Place plums and water in a large preserving pan. Bring to the boil and simmer until fruit is just tender. Add sugar and lemon juice and stir, bringing to the boil, until dissolved. Reduce heat and simmer, skimming any scum off the surface, until the jam sets when tested - see Tip. Once set, allow to cool for 15 minutes before bottling into sterilised jam jars. Seal tightly and store in a cool dark place for up to 12 months.
To sterilise jam jars, wash thoroughly and place jars in the oven at 100°C for 30 minutes. Immerse jar lids into boiling water and allow to stand until cool.
You will need a large preserving pan or very deep pot as the jam is prone to boiling over.
To test if the jam is set, place a few saucers in the freezer to chill. As the jam simmers, periodically test it, from the 15 minute mark, every 5 or 10 minutes, by spooning a small amount of jam onto the cold saucer and returning to the freezer to chill for a minute. Then use your finger to push the jam to test for a set. It should wrinkle and be slightly thick, rather than syrupy.