Been meaning to upload this recipe for a while. For those who froze their plums and need a jam recipe. This is for you :) Makes about 1.25 litre of jam. Also I know I am breaking the rule of 1:1 of sugar to fruit but it doesn't need all that sugar.
1.25 litres Jam
1.5kg Victoria Plums
900g Sugar (should get sugar for high pectin fruit)
2 tsp Ginger
3 tsp Cinnamon
Lemon Juice
150ml Water
Jars for the Jam
1. This is probably part of the recipe which will take a lot of effort. For the plums you need to cut them in half and de-stone them.
2. Put the oven on a low heat (Just over 100c). Clean the jar with warm soapy water and rinse. Then place the jars in the oven for about 10 minutes or until the jars are dry. This will sterilise the jars so the jam can stay fresh for longer. Make sure you take any metal clips or rubber seals before putting in the oven.
3. Use a large pan or a preserving pan, add about 150ml of water and a bit of lemon juice and add the plums to the pan. Bring to the boil and allow to simmer for 20 minutes.
4. The skin should be falling from the flesh of the fruit. Add the sugar and spices. Allow the sugar to dissolve slowly. Then bring to a boil once the sugar has dissolved and reduce to simmer for about 10 minutes.
5. If you don't have a thermometer, to test if the jam is done, take a bit of jam and place it on a small plate. Leave it 5 minutes and if you poke it and it wobbles, its done. It doesn't leave it for another 10 minutes and test again. If you do the ideal temperature is 105c.
6. Take the pan off the heat and allow to cool. Then spoon the jam into your jars and leave to cool further. The jam is good for toast, Roly Polly or use in a Victoria Sponge.
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