Plum Jam

Recipe for: PLUM JAM

Ingredients:

• 1.5 kg plums, or damsons
• 1.25 kg granulated sugar

 Method:

1. halve & stone the plums.  Keep about a dozen stones
2. using nutcrackers, break the stones & extract the kernels
3. put the kernels in small bowl & cover with boiling water for a few minutes
4. drain the water & slip ff the brown skins, leaving the creamy-white kernels
5. put the plums, skinned kernels & 400ml water into a preserving pan
6. bring to a simmer & cook gently until the fruit s tender & the skins soft (about 20 minutes, but depends on size & ripeness of fruits)
7. add the sugar, stirring until dissolved
8. turn up the heat & boil rapidly until setting –point is reached (see TESTING FOR A SET), usually about 10-12 minutes.  The fruit should not still be bobbing to the surface – it’s probably not sufficiently cooked
9. pot the jam into warm, sterilised jars
10. cool, seal & label

 What else you need to know:

1. the kernels add an almond-like tang to the jam, and are a good source of pectin
2. this recipe also works with damsons, bullaces, greengages