Davidson Plum Jam
Davidson Plum Jam
• Gather as many plums as will ¾ fill your jamming pot
• De-seed (tedious but worth it) or chop roughly and strain later
• Put in your pot and nearly cover with good water
• Simmer until plums are fork soft
• Drain away ½ liquid (could use it to dye some silk!)
• Strain plum mix if needed
• Decide if you want chunky or smooth jam and blend accordingly
• Return to pot , adjust liquid so it is nicely wet but not soupy (like potato soup perhaps)
• Add sugar to taste (I used rapadura) it ended up being a few cups of it
• Stick a plate in the freezer
• Heat your jam mix and stir occasionally
• Simmer till thick and when you drip it on your cold plate it cools to a nice thickness (jam setting stage, Stephanie Alexander has a good description in The cook’s Companion)
• It usually thickens a bit more in the jar, and as my mama says it will eventually cook down…
• Wash jars with metal lids, sterilise by baking in the oven
• Use hand protection when you get to this stage as jam burns are really painful and so are hot jar burns
• While your jam mix is still pretty hot and your jars are warm too
• Fill up your jars and pop lids on tight
• Within a few hours the lids will pop down to seal
• Enjoy!!
I am no jamming expert so maybe back up the method by researching some traditional jam making recipe… or find an elder lady in your street to query
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