Following on from my last post where I was gifted a bucket of blood plums, I thought that I would share the recipe for one of my favourite jams – Plum and Raspberry Jam.
My Gran used to make plum and raspberry jam when I was a child. Back then we didn’t have access to fresh raspberries, but there were plums each season. To make her jam, Gran would purchase a can of raspberry jam and then combine it with the plums while making the jam. I just love plum and raspberry jam!
Plum and Raspberry Jam was used in baking, in slices, in the base of her little cheese cakes (There was no cheese in the recipe at all, so not sure how they got the name. They were little puff pastry bases to which a teaspoon of jam had been added, then a simple butter cake mix spooned in on top and finally a little twist of pastry placed on top before being baked, oh my gosh, I loved these little cakes!) Here I go again…. Off track!
Back to the jam, that would also be used in baked jam rolly polly, swiss roll, matches, mushrooms, trifle, on toast etc. But the best, most delicious, favourite way to enjoy Plum and Raspberry Jam was to take a thick slice of the freshest white bread, preferably warm from the baker, spread it with jam, and then drizzle with fresh cream. Not supermarket cream, back then it was real, fresh cream from milk that had been put through the trusty separator and then poured into a glass jar and placed in the fridge. If you were lucky enough and were first to the jar, you would get the delicious, thick rich layer that had formed on the top, oh my this was the best.
So with the bucket of fresh plums from my cousin’s garden, a basket of fresh berries from my garden, and a head full of memories, I made jam, Plum and Raspberry Jam.
One of my favourite jams, perfect for use in cakes, desserts and slices, and delicious on toast, or brioche.
- 800 g blood plums
- 400 g raspberries
- 100 ml lemon juice
- 900 g sugar
Wash and halve and stone the plums.
Cut the plum halves into four pieces.
Combine plums, raspberries and lemon juice in a preserving pan or large heavy based saucepan.
Cover with a lid and place over very low heat until the juices begin to run.
Gradually increase the heat until simmering, and cook gently, covered for 15-20 minutes, until the fruit is tender.
Add the sugar and stir until dissolved.
Bring to the boil and boil rapidly, uncovered, and stirring at regular intervals to prevent the jam from catching on the bottom of the pan, until setting point is reached, approximately 15 minutes.
Carefully pour into warm, sterilised jars and seal.
When cool, label and date.
- The simplest method for checking for a good set is to place a saucer in the freezer so that it is very cold. Then when you think the jam is ready, place a little on the saucer and leave it until it cools down before running your finger through the middle of the jam, the surface should wrinkle and the jam should not run back and fill the track your finger has made.
- While checking for set, remove the pan from the heat.
- Caution should be used when stirring the jam, particularly in the latter stages of cooking, as it is liable to splatter, and can cause burns on the skin.
- Store in a cool dark place for up to 12 months.
Until next time…
3 thoughts on “Plums and Raspberries”
That sounds amazing Julie
Thank you Mike.
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