BLOOD PLUM & CAR­DAMOM JAM

Makes about 4 cups

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1kg (about 10 medium) blood plums

3¾ cups or­ganic raw sugar

½ tea­spoon ground car­damom

Place 2 saucers in freezer for test­ing jam. Cut plums in half and re­move stones. Place plums, sugar and car­damom in a jam pan or a large, deep saucepan over a medium heat. Cook, stir­ring, for 8–10 min­utes or un­til sugar dis­solves and mix­ture boils. Sim­mer, stir­ring of­ten to pre­vent jam catch­ing on base of pan and reg­u­larly skim­ming any scum from sur­face, for 20 min­utes or un­til jam reaches set­ting point. To test if jam is at set­ting point, re­move a saucer from freezer. Place 2 tea­spoon­fuls of jam on saucer. Stand for 2 min­utes, then run a fin­ger through centre of jam — if sur­face wrin­kles and jam re­mains in two por­tions, it’s ready. If jam be­gins to fill space made by your fin­ger, cook for a fur­ther 5–10 min­utes and retest us­ing re­main­ing saucer. La­dle hot jam into ster­ilised jars and seal. In­vert for 2 min­utes. Turn up­right and cool. La­bel, date and store in a cool, dark place for up to 1 year. NOTE To ster­ilise jars, place glass jars up­right in a cold oven and set tem­per­a­ture at 100°C. Once oven tem­per­a­ture has reached 100°C, heat jars for 10 min­utes. Mean­while, place metal lids in a saucepan of boil­ing wa­ter and sim­mer for 3 min­utes. Us­ing metal tongs, trans­fer lids to a wire rack to dry or dry with pa­per towel.

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