I was lucky enough to score a bag of Damson plums recently, so today i have been making plum jam. The recipe is as follows:
1.5 kg plums
juice of 1 lemon
1 cup of water
1.25 kg of sugar
Place whole plums, lemon juice and water in a large saucepan and bring to the boil, stirring occasionally. Continue to cook, stirring frequently to prevent mixture from catching on the bottom. Cook until the plums are well broken down. The pips should rise to the top and you can remove them with a slotted spoon. Add the sugar and stir until the sugar is dissolved. Bring mixture back to the boil, stirring regularly and cook until setting point is reached. Spoon jam into sterilised jars and seal.
Miss Lucy x
I love summer because for me it’s time to make jam! Yesterday i decided to try a new Apricot jam recipe, courtesy of my sister-in-law’s Grandma! Her recipe couldn’t be simpler, and the jam is super yummy!
1kg of Apricots
1kg of Jam sugar (i use chelsea brand here in new Zealand)
Halve the apricots, discarding the pip. Place in a large pan with 1 kg of jam sugar.
Leave overnight, covered with a lid
In the morning, put on a very low heat.
Stir to combine.
Once the sugar starts to dissolve continue to stir intermittently over a period of 15 to 20 minutes . The heat should be on the lowest setting.
After approximately 15 minutes take out a teaspoon of jam and place on a small plate. Leave for at least a minutes. Run your finger though the middle of the jam. If the jam has reached setting point it won’t run and will appear jelly-ish on the plate.
Take jam off heat and bottle. I prefer the boiling sterilisation method. I just boil my jars in a big pan of water for about 15 minutes.
The jam will be ready to eat straight away.
Miss Lucy x