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!
My beautiful Gran, the late Grace Catherine Flood (nee Marshall), in her garden.
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One of my favourite jams, perfect for use in cakes, desserts and slices, and delicious on toast, or brioche.
Category:
Jam, Preserves
Style:
Australian
Keyword:
Plum and Raspberries, Plum and Raspberry Jam, Plum Jam, Plums, Raspberry Jam
Quantity: 5 cups
Author: sbaskitchen
-
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.
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Gradually increase the heat until simmering, and cook gently, covered for 15-20 minutes, until the fruit is tender.
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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.
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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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