Plum jam

Blood plums from Marrickville markets

Coat plums in sugar and leave covered overnight along with a muslin bag with some of the plum kernels in it.

I used Stephanie Alexander’s ratio of fruit to sugar. She uses 2kg plums, 1.25kg white sugar and 2 tablespoons lemon juice. Cut up plums, and set seeds to the side. Whack 10 of the seeds to crack them and place the kernels inside in a muslin bag. Place fruit and sugar in a large saucepan with a lid and leave overnight. The next day bring to the boil and skim froth. Add lemon juice and simmer for 30 minutes or until a teaspoon of jam sets on a cold saucer you’ve had sitting in the freezer. Remove jam from heat. Put muslin bag in a strainer over saucepan of jam and press with a large spoon to extract liquid. Ladle into hot, sterilised jars and seal.

N.B. The key to success is to use fresh fruit from the market, mostly ripe for good flavour and some still quite firm and tart. The under-ripe fruit has higher pectin levels which is what gives the jam its setting-ability. The kernels also add a lovely almond background flavour.

 

 

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