Seasonal Preserves by Joanna Farrow

Author:Joanna Farrow
Language: eng
Format: epub
Publisher: New Holland Publishers

plum jam

Most plum varieties cook and set quickly so this is a pretty easy jam to master. It’s also good for yellow plums, damsons or greengages, although greengages are slightly lower in pectin and might need longer cooking.

makes 1.5 kg (3 lb 5 oz) preparation time 10 mins cooking time 25 mins

1 kg (2 lb 3 oz) plums, halved and stoned

1 kg (2 lb 3 oz) preserving or granulated sugar

Put the plums in a preserving pan or large saucepan with 150 ml (¼ pint) water. Cook gently, uncovered, for about 15 minutes until the plums are tender and pulpy.

Stir in the sugar and heat gently until the sugar dissolves.

Bring to the boil and boil for about 10 minutes until setting point is reached, skimming any scum from the surface.

Ladle into sterilized jars, cover and label.

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