Plum Jam

Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 9 cups per batch
A simple jam packed full of flavour from locally grown plums. Delicious on toast, crackers, sandwiches and warming as a glaze for chicken or pork, grilled or stir-fried with noodles and vegetables....
1.5kg (3 ½ pounds) plums
1 cup water
3 tablespoons powdered pectin
8 cups white sugar
Prepare plums.
Wash plums, drain well. Remove stems, blemishes and cut in half to remove stones. Roughly chop/slice. Add into your heavy-based large pan with the water and spices, if using.

Bring to a boil, simmer until soft.
Bring fruit to a boil, then simmer uncovered for 10-15 minutes or until soft. Mash or puree. Whisk in pectin and bring back to a boil (as high as possible) before adding all of the sugar. Dissolve sugar into jam over heat, then bring to a rolling boil and boil hard for 1 minute. Turn off heat and remove from heat.

Prepare jars.
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.
Skim foam.
Skim away any foam from the surface of the jam.
Prepare lids.
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.

Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.

Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). 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.
Next day: check for seals.
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.
You can do a low/no-sugar version of this jam using a packet (3tbsp) of no-sugar pectin and sweetening to your taste with either honey, a little sugar (up to 1 ½ cups if using no-sugar pectin) or sweeten with a sugar substitute safe for canning (ie Stevia). If using raw sugar, ensure it has dissolved before starting the boil so it isn’t grainy;
Remove skins from your jam by running through a fine sieve before adding the sugar;
Add a nip of Port, Brandy or Raspberry Liqueur (or try a red wine);
Add a vanilla bean;
Add other flavouring ie allspice, black pepper, cinnamon, cloves, ginger, lemon, nutmeg, orange.


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