During the summer I didn’t do any new innovative jams. I only produced some classic jams like:
- strawberries w/ raspberries
- apricots w/ red currants.
Both were made w/ preserving sugar (2:1).
So when summer slowly turns into autumn I thought about my jam production & decided to add another classic jam based on plums.
It’s one of these quick & dirty jams. Most of the work comes from preparing the plums.
… & don’t forget to clean the jam jars!
These wonderful plums are washed & pitted & quartered.
Pls weigh exactly 1000 g out.
Add the preserving sugar (2:1) – it’s 500 g.
Cut a vanilla pod lengthwise & add to the mess.
Now mix & bring it to a boil in a pot. You may add 2 – 3 tbsp water (or even 4 – 5) … to start the boiling & dissolving process. Mix thoroughly when cooking & let it bubble for at least 3 – 5 min according to the advice of your preserving sugar provider.
The plum mess will turn red when ready!
Don’t forget to discard the vanilla pod!
Then fill it in the prepared jam jars, close the screwtop & put the jam jars upside down.
Done.
Voilà the results safely stored in jam jars!
(I got more than 3 jam jars full of plum delight …)
Is there anything left to mention? I don’t think so. … well, you may substitute ground cinnamon for the vanilla pod.
Enjoy!
- 1000 g plums (cleaned, pitted, quartered)
- 500 g preserving sugar (2:1)
- 1 vanilla pod
- 2-3 tbsp water
- Prepare 5 – 6 jars w/ csrewtop: washing, rinsing w/ hot resp. boiling water, drying w/ a fresh tea towel & storing them somewhere near you ready for use.
- Wash the plums, remove the pits & quarter each plum. The resulting heap of plums should be 1000 g almost exactly.
- Add preserving sugar. The version (2:1) means that you'll need 500 g preservign sugar for 1000 g fruit.
- Cut the vanilla pod lengthwise & add to the plum-sugar mess.
- Mix thoroughly, add 2 -3 tbsp water & bring to a boil.
- Cook at least for the minimum your preserving sugar demands… (about 3 – 5 min ususally!) Better let it cook for about 10 min until the plums start dissolving.
- Fill at once into the jars, close the screwtop & put the jars upsite down.
(Never mind. You may eat the leftover plums.) Water: You may also add 4-5 tbsp water, but not more. Cooking: The plums will need some time to get cooked, release their juice & change their colour to deep red. It doesn’t matter if the jam mess cooks for 3 – 5 min or for 10 min. You may double the amounts of fruit & preserving sugar.
