Plum Jam
Laura Greenfield
Makes
3kgPreparation
10 mins plus cooling timeCook
20 - 30 minsIngredients
| 2kg dark plums (Black Doris are good), either fresh or tinned | |
| 2kg preserving sugar |
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Instructions
| 1. | Wash the plums (if fresh) and remove any stems, if necessary. |
| 2. | Put the fruit in a large, stainless-steel saucepan with 2 tablespoons of water and heat gently. |
| 3. | Stir at intervals until the fruit starts to break down. |
| 4. | When the mix is liquid, add the sugar and stir until dissolved. |
| 5. | Let it simmer until it thickens and the temperature reaches 105 °C/220°F, approximately 20-30 minutes. |
| 6. | The mixture should be stirred every 5 minutes so it doesn’t burn at the bottom of the pan. Let it cool completely. |
| 7. | Put a colander in a large bowl and pour in the jam, pressing to separate the plum stones from the pulp. |
| 8. | Discard the stones. Set the jam aside until needed. |
| 9. | Any extra jam can be stored in sterilised jars. |
Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain
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