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plum jam

We have visitors this week – of the kind who turn up with bounty from their garden….in this case a huge bag of gorgeous dusky plums. So in between a visit to the local tennis courts for the apprentices to try out their newly acquired rackets and here for inspiration I have been creating goodies for the store cupboard.

Plum jam is one of the easiest jams to make. Take 1.5kg of plums, cut in half and stoned and about 400ml of water. Usually I crack a few of the stones open and soak the kernels in boiling water for a few minutes before rubbing off the skins. Adding these to the fruit gives it an almond flavour. However as we had mislaid the nutcracker yesterday I substituted some of the water with orange juice and popped it a couple of cinammon sticks.

It takes about 15- 20 minutes at a simmer for the plums to become tender. Then add 1.25kg of ordinary granulated sugar. Stir to dissolve and then cook at a rolling boil for about 15 minutes until it reaches setting point. Pot up in the usual way. Dead easy and delicious. I’m onto spiced plums in brandy next and maybe some chutney if I have enough left.