Plum Jam

Occasionally I like to do something daring. Occasionally I like to venture into the unknown, risking life and limb for the sake of something yummy. And I've done just that. I have risked my life or, at the very least, my sanity.

I made plum jam.

Yes, I know, that may not sound very daring and life threatening, but have you ever stood there, gazing at boiling hot plums as they slowly melt down to jam, and wanting to just reach right in there with your bare hand and salvage just one piece so you can experience the awesomeness of handpicked plums all over again?

See. Danger. But it was worth it and I'd do it again, because even scalding hot those plums tasted of a little bit of heaven.

I almost regret not eating the lot now, but when you're given 1kg of the juiciest handpicked plums in the world it's almost a little depressing to wake up and still see the pile of them sitting there, slowly getting less fresh with each day that passes. I had to do something.

When life gives you lemons, make lemon meringue pie, and when life gives you plums... make plum jam (or scoff the lot, it's really up to you. Either way fills your stomach with rainbows and happiness)


Plum Jam.

Adapted from allrecipes.co.uk and cottagesmallholder.com

(Apparantly this is also yummy if you make it with Damsons. Someone give that a go for me, yeah?)

-100ml water
-900g plums
-900g jam/preserving sugar (this already has the pectin added in)

Wash and dry plums.

Cut plums in half and remove the stones then place in a preserving pan, or large heavy bottomed saucepan, along with the water.

Bring the plums to the boil. As soon as they start boiling, reduce the heat and simmer gently until the plums are soft.

Return to the boil, and add sugar whilst continuously stirring until the sugar has dissolved.

Boil rapidly for around 5-10 minutes, stirring often.

Test for setting by dripping a bit of the jam onto a cooled plate (I whack a plate in the fridge or freezer for a bit), leaving it for a few moments, then pushing it with your finger. If it crinkles: it’s set. If it doesn’t, continue to boil and test for set again after a minute or two.

Take the jam off of the heat, and skim off any foam, then transfer to sterilised jars*.

Leave to cool at room temperature.

(*To sterilise jars, wash in hot soapy water and dry with a clean tea towel. Boil then lids to sterilise those. Put the jars into the oven on a baking trayand heat them before pouring in the jam.)

And now, for a toast, to some utterly gorgeous and mouthwatering plum jam.

Oh, how I love bad jokes.