.jpg)
If you've ever tasted commercial plum jam and shuddered I can only encourage you to try this recipe, and just taste the difference. It is absolutely astounding how different this jam tastes from the yucky stuff available in the shops. (I would also encourage you to try plum crumble, you may never feel the same about apple crumble again.) Jam making is looked on as a bit of a mystery but it is very very easy indeed, especially if you buy a thermometer to test the setting point.
Ingredients
4 pounds (1.8 kg) fresh ripe plums
1 1/2 cups water
6 cups sugar
1/4 cup lemon juice
Method
1. Chop and stone the plums. Don't peel them, the skin is where the colour comes from and you don't notice it in the final product.
2. Mix all the ingredients together in a pan and bring to the boil, boil for about twenty minutes until setting point is reached.
3. Pour into eight sterilized jars.
book I ever bought. It details basic techniques and equipment and how to use them, and moves on to some of the more complicated techniques. What I like the best though is that whatever part of the world I was living in at the time this book had a recipe for me. If you are more interested in freezing and canning then 
may be a better choice.
Posts
No comments:
Post a Comment