As I have said before on this blog, I am going through a jam making obsession right now and so far my shelves are stocked with strawberry jam, plum and brandy jam, lemon curd and my very latest concoction; plum and rum jam which (to deal with my plum glut).
1kg Plums (just ripe and a few reasonably unripe)
1kg Jam Sugar
Good slug of rum
Makes approx 4 x medium jam jars
What you do:
- Wash, halve and stone the plums and add to a big pot
- Tip in the water and cook for 10mins or so to soften the fruit
- Tip in the sugar and bring to the boil then keep on a rolling boil for 30-40 mins (until it hits the setting point) I like to cook for a few minutes longer after it’s at setting point as you are introducing more liquid when you add the rum
- Take the jam off the heat and add in your slug of rum and stir then add into steralised jam jars, add wax discs and sea.
Finding the setting point
To find the setting point put a plate in your freezer at the beginning of the jam making process then when you think the jam is ready putt out the plate and put a drop of jam onto the cold surface. Leave for a minute then push your finger through it and if it has formed a skin then it will set.
It’s important you then lick your finder to taste and you might want to test several times….purely to test the set you understand