De­lec­ta­ble plum jam

Pilbara News - - Lifestyle -

This is a great use for plums when they are abun­dant and well priced and a won­der­ful way to ex­tend the flavours of sum­mer into the cooler months.

Prepa­ra­tion 25 min­utes

Cook­ing 45 min­utes

Serves 5-6 jars


1kg plums

1 cup (250ml) wa­ter

About 4 cups (1kg) sugar


Pre­pare plums: wash, drain, cut in half and re­move stones.

Place wa­ter and plums in a large saucepan, bring to the boil and cook 5-10 mins un­til fruit is very soft. Mea­sure cooked plum pulp in cups. For every cup of pulp, add 3⁄4 cup (190g) sugar. Bring quickly to the boil, stir­ring con­tin­u­ously while sugar is dis­solv­ing. Boil 25-30 min­utes un­til set test is sat­is­fac­tory. Scald washed jars and lids by dip­ping into boil­ing wa­ter and drain up­side down to dry be­fore bot­tling jam. Cool jam slightly, pour into jars and cover. Al­low to be­come cold, then wipe clean, la­bel and store in pantry.

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