These started out as the sourest plums ever. And I do mean EVER. The first bite sent my taste buds racing. I actually thought I was going to cry and as I quickly turned to try stop the small one taking a bite I saw his little expression contort. Too late… I had planned to share a pancake recipe with you today seeing as the annual feast day is approaching.
After our encounter however, with these tart plums I decided to use them up and share a jam recipe instead. I’ve never atempted to make Jam on my very own before, although I have helped the mam to make it many times over the years… and nearly always with blackberries, picked from the brambles across the road from my family home.
So I surprised myself at how the jam turned out, especially after first tasting the fruit I had to work with and not wanting to experiment too much on my first time round I used a simple back-to-basics recipe – fruit and sugar. Almost too easy. But all is not lost for Pancake Tuesday… you can still try my most visited recipe on the blog – Fluffy Canadian pancakes, if you haven’t already, topped with this lovely sweet plum jam.
Sweet plum jam
Makes 4 small jars or one big jar • Cooking time: Approx 30 minutes
400g plums (stones removed)
400g jam sugar
3 tablespoons water
1 teaspoon butter
1. Wash and remove the stones from the plums. Place in a heavy based saucepan along with the water and simmer for about 20 minutes or until the fruit is soft.
2. Meanwhile place a small plate in the freezer to chill – this will be needed later to test if the jam is set.
3. Sterilise your jars by boiling rapidly for 10 minutes. Remove from the boiling water with a tongs and turn upside down onto a clean tea towel to dry naturally.
4. Pour the sugar into your plums and heat gently until all the sugar crystals dissolve. Bring to the boil and stir continuously until the jam starts to thicken, roughly 10 minutes. At this point add in your butter (this will get rid of any scum that has risen to the surface).
5. To test if the jam is set, take the plate from the freezer and spoon a little on to it. Leave to cool for a few seconds, then push it with your finger. If it wrinkles it is ready – if not continue to boil and stir for another few minutes.
6. Finally spoon the jam into your jars filling each to the top. Cover with a waxed disc and leave for about 10 minutes before covering with a lid.