Jam packed

Yesterday after our guests departed I decided I would take the plums we picked and make them into some jam. Our guests this year have loved my homemade jam with their breakfasts, so I don’t want to disappoint.

I’ve found some specific jam sugar, which literally takes 5 minutes to boil. You need 1.2 Kg of fruit (deseeded and prepared) to 1 Kg of sugar. I had about 2.5 Kg of plums, but I decided I would just use 1.8Kg, and freeze the remainder. We’ve been loving a plum crumble lately, so it would be nice to keep some for a few over winter.

All I needed to do for the jam was remove the stones, mix the chopped fruit with the sugar, and boil it all up. You need to keep stirring for a rolling boil of 5 minutes. I did do the cold plate test just in case, but I could see that it was setting nicely.

I was able to fill 8 jars, which did surprise me. I also have a bit in a pot ready for some friends to try, who are visiting on Wednesday. To ensure the fruit is packed through the jam, I’ve learnt that you need to let it cool slightly before putting into the jars, so that it doesn’t just float to the top.

It is such a gorgeous deep luscious red, I can’t wait to try it.