I purchased a couple of kilo’s of blood plums in our organic order last week, intending on making jam. Â I’m happy to say, I actually got the jam made before the girls ate all the plums. Â I always cut down on the sugar content of jam, as I still like to taste the flavour of the fruit. Â With my plum jam I like to leave the skin on.
Ingredients:
1.5 kg organic blood plums (or what is available at the time)
500gm organic raw sugar
Method:
Score the skin of the plums and place in a suitable pot. Â Place the lid on the pot and simmer plums on a low heat for approximately 1.5 hours, stirring occasionally. After this time, remove the lid from the pot while still simmering and let the liquid reduce by half. Â Remove pips from the jam. Â Using a sieve, remove some of the lumps in the jam by pushing through with a spoon. Â Add the pulp left in the sieve back into the jam. Repeat until jam is thick and has a fairly smooth texture.
About 10 minutes before jaring jam, add the sugar and stir until dissolved. Â At the same time, add your jars to a separate pot of rapidly boiling water for 10 minutes. Â Remove jars from water carefully with tongs and place on a tea towel. Â Carefully ladle jam into prepared jars (make sure your jars are still hot to avoid the glass breaking). Â Place the lids on jars and seal immediately. Â This recipe should yield enough jam to fill 3 medium size jars or approximately 4 cups (1 cup=250ml). Â Store in a cool, dark place. Â Jam should keep for approximately 6 – 12 months if stored correctly.
Helpful hints:
- Count the number of plums before adding to the pot so you know how many pips need to be removed.
- I find using jars with pop up seal tops (they make a clicking sound when pressed when seal on the jar is broken) the best, as they will re-seal if you close the lid immediately after placing the jam in the jar. Â This helps keep your jam for longer.
Gorgeous Organic Blood Plums
Organic Blood Plum Jam
Enjoy. Â Jacintax
