Posts Tagged ‘making plum jam at home’

We picked up a box of magnificent President plums at the markets last week.  They’re very tart and firm, which makes them perfect for cooking.

After freezing twenty-four plums (stoned and halved, vacuum-sealed), Pete had enough left over for a couple of batches of jam.  His first was a delicious plum and pluot blend, but this second one is even better – sweet, but tart, with a wonderfully complex flavour.  It will make a great staple in our larder for the year to come.

1. Put the quartered plums in a large wide stock pot.  Ensure the pot is big enough to allow the jam to rise up as it boils.  Add the lemon juice and pectin, cover and bring to a boil.  Don’t add the sugar yet.

2. Stew gently until the plums are softened, about 15 – 20 minutes.  Note that the plum skins won’t soften any further once the sugar is added.

3. Add all the sugar and vanilla extract and bring the mixture to a gentle boil.  As the sugar dissolves, foam will appear on the surface of the jam – skim this off carefully.  Put a small saucer in the freezer so you can test the jam for set.

4. Once the jam is clarified, raise the temperature and bring the pot to a rolling boil.  Cook until the jam has thickened, then place a spoonful on the cold saucer and allow it to cool.  If it has set properly, it will wrinkle when pushed.

Plums, if they’re not too ripe, have a high natural pectin content, so they usually set very well.  Here is a photo of the pot once it had cooled slightly.

5. Ladle the jam into sterilised jars, seal tightly and process in a boiling water bath for 10 minutes.  For more instructions, please refer to our Jam Making Primer.

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