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.
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