2kg plums of choice (I use my home grown organic Victoria Plum variety)
1 litre purified water
125 ml lemon juice
1.5 kg sugar
1 pkt jam setter (if necessary to set but my suggestion is to add 25ml more lemon juice and keep boiling until it sets to keep it vegan)
- Put a small plate in fridge to test for setting point later.
- Cut plums in half, remove stones and any impurities on skin.
- In a large pot place plums with 1 litre of water and cover with a lid.
- Bring slowly to the boil on a medium heat, ensuring you stir every so often so the plums don’t stick to the bottom of the pot.
- Once the mixture comes to the boil, reduce the heat and simmer with lid off for an hour or until the plums are soft and breaking apart.
- Add sugar and lemon and stir until sugar has dissolved.
- Bring to the boil on medium heat continuously stirring then reduce to a simmer.
- Remove any skum from the surface and continue to simmer until the jam falls through a tilted spoon in thick sheets without watery dripping.
- Once the above occurs, test for setting point by putting a little bit of jam on the cold plate in the fridge for a minute, the setting point has been reached when a skin forms on the surface and it wrinkles when pushed.
- When ready place into warm clean jars and seal.
- Label the jar with date and ingredients.
- Store in a cool dark place and refrigerate up to 8-12 weeks after opening.
(C) T. Altman 2016
Disclaimer: The information presented here is taken from my own personal experiences and are to be used as a guide only. Please take into consideration, any medical conditions such as allergies before attempting. Permission to reprint any information or photos on this blog must be obtained by the blog creator (firstname.lastname@example.org).
Featured Image: (c) T. Altman 2012