My mum makes this jam, & I love to eat it on hot buttered crumpets!
This is the first time making jam all by myself & I think it went pretty well for a first go. I don’t know why, but I decided that I wanted to make some jam, it was pretty easy although taking the jars out the boiling water & transferring the jam into the jars proved tricky as I didn’t have the necessary tools with which to do it safely. I improvised & didn’t get burned in the process, so I would say that it was a success all in all.
The recipe makes 3 x 500 ml jars & tastes divine. Happy jamming!
- 3lb Plums
- 3/4 pint Water
- 3 lb Preserving Sugar
- Knob of Butter
Place the whole plums & water in a preserving pan & simmer gently for about minutes, until the friut is really soft & the contents of the pan are well reduced
Add the sugar over a low heat, stirring until dissolved
DO NOT ALLOW TO BOIL
Add the knob of butter, then increase the heat & bring to a full rolling boil
Boil for about 10 minutes (mine had to boil for about 30 minutes)
Remove from the heat, & test for a set. If setting point has been reached, use a slotted spoon to remove the stones & any scum from the surface of the jam
Pot & cover in the usual way
For anyone not knowing how to pot jam, here is a quick note of how :
You want the jars & lids to be sterilized & hot so as to create a vaccum & tight seal. I boiled my jars & lids in a big pot for about 10 minutes & then while they were still hot, but dry, poured jam to the neck of the jar & then placed the lid on, tightened it & then allowed the jar & jam to cool. Once cooled, the lid should be depressed, just like the jars you buy from a shop