Tuesday, 14 February 2012

RECIPE: Blood Plum Jam

With ripening fruit being at its height, I thought I'd share with you all this recipe for blood plum jam.  I tried this recipe for the first time last year, and it's BEAUTIFUL!!

Blood Plum Jam

2kg blood plums, quartered, stones removed
4 cups water
1/3 cup lemon juice
6 cups sugar

Combine plums and water in large saucepan and bring to the boil over high heat.  Reduce heat to medium-low and simmer, uncovered, for 1 hour.
Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves.  Increase heat to medium-high and bring to the boil.  Boil, uncovered, stirring occasionally, for 40 minutes or until the jams jells when tested (see note).
Ladle the jam immediately into 8 clean 250ml jars and seal. Set aside to cool.  Label and date the jars before storing.
NB:   This jam will keep, unopened, in a cool, dark place, for up to 12 months.  Once opened, keep in the fridge for up to 8 weeks.

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