PLUM & PORT JAM


YIELD: 9 cups per batch 
     
Splurge with this jam packed full of flavour from locally grown plums and a nip of your favourite port. Delicious on toast, crackers, sandwiches or stirred into homemade yoghurt. Or how about warming a few spoonfuls of this jam and use as a glaze for chicken or pork, grilled or stir-fried with noodles and vegetables....      
   
INGREDIENTS:
1.5kg plums 
3/4 cup water 
1/4 cup port 
3 tablespoons powdered pectin (i.e. 50g JamSetta) 
8 cups sugar 
1/4 cup port (extra)      

METHOD:
1. Wash plums, drain well. Remove stems, blemishes and stones. Roughly chop. Add fruit into your heavy-based large pan with water, 1/4 cup of port and spices, if using.
2. Bring fruit to a boil, then simmer uncovered for 10-15 minutes or until soft. Mash or puree. 
3. Whisk in pectin and bring back to a boil before adding the sugar. 
4. Dissolve sugar into jam over heat, then bring to a rolling boil (as high a boil as possible) and boil hard for 1 minute. Turn off heat and stir through the remaining 1/4 cup of port. 
5. Discard any foam.     
6. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
7. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.      
8. Immediately spoon the hot jam into hot jars, leaving 0.5cm headspace (distance from the rim to the jam). 
9. Remove bubbles with a non-metal utensil, check headspace is correct, and then wipe rims and seal. 10. Process jars by submerging in water and boiling for 10 minutes (start timer once water returns to a full boil). 
11. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.  
12. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.       
    
NOTES:  
  • You can make a low/no-sugar version of this jam using 3tbsp of no-sugar pectin and sweetening to your taste with honey, a little sugar (up to 1 ½ cups if using no-sugar pectin) or sweeten with a sugar substitute safe for preserving (i.e. Stevia). If using raw sugar, ensure it has dissolved before starting the boil so the jam isn’t grainy; 
  • Remove skins from your jam by running through a fine sieve before adding the sugar; 
  • Add other flavouring/s i.e. allspice, black pepper, cinnamon, cloves, ginger, lemon, nutmeg, orange or vanilla bean (or several of these). 
    

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