Fes­tive plum & straw­berry jam

New Zealand Woman’s Weekly - - WEEKLYPEOPLE -

MAKES 6 SMALL JARS

This is such a lovely jam of my mum’s! It’s so sea­sonal and great as a lit­tle Christ­mas gift for any­one.

750g plums, de-stoned

250g straw­ber­ries

1/4 to 1/2 cup wa­ter – to make sure the fruit doesn’t stick to the bot­tom of your saucepan 1 tsp mixed spice

800g sugar

Juice of 1 lemon

1 Put a saucer in the fridge to chill for test­ing the set­ting of the jam later.

2 Lightly grease the bot­tom of a saucepan with but­ter, as this pre­vents stick­ing.

3 Roughly chop the plums and hull the straw­ber­ries, then place them in the greased pot with the wa­ter and spice. Gen­tly bring to the boil. De­crease the tem­per­a­ture and sim­mer un­til the fruit is squishy. Now pour in the sugar and lemon juice, giv­ing it a stir be­fore bring­ing it back to the boil. Cook un­til a few drops of it sets on the chilled saucer – about 45 min­utes – 1 hour.

4 Pour into sterilised jars and give to your friends to en­joy.

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