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Re: Plumb Jam
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pauline penfold
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May 27 08 12:07 AM
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what a nice idea, here is the one i use
2kg (4lb) blood plums
1/2 cup lemon juice (fresh lemons)
1.5kg (3lb) sugar warmed
cut plums in half and take out stones, place in a large pan and add 1 litre (32fl oz ) water, bring slowly to the boil then reduce heat and simmer covered for approx 50 minutes or until fruit is soft, add lemon juice and sugar and stir over low heat without boiling for 5 minutes or until all sugar has disolved. bring to the boil and boil and boil for 20 minutes stirring often, remove any scum from the top of the jam with a slotted spoon, when the jam falls from a wooden spoon in thick sheets without dripping start testing ( have a saucer in the freezer, drop a few drops on this and put back in freezer for 30 seconds, and if a skin forms it is ready)spoon immediately into clean warm jars and leave to cool, store in a cool dark place will last for 6 to 12 months.
hope this is ok for u
have a great day
Pauline
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