[wizzbef]

I have a small amount of plums..only 1kg or 2. What is the easiest no fuss way you make your plum jam? I do have a packet of jamsetta in cupboard, but i have never made jam.

Thanks Liz

[jupiter123]

General rule is 1kg plums to 1kg sugar.

Remove seeds from plums and put in large saucepan, add a dash of water (not always needed but I generally it in a tablespoon or so).

Cook the plums down until they start to breakdown a little.

Add sugar (make sure you dissolve the sugar), bring to the boil and cook for around 20-30 minutes or until the jam sets on the saucer. Stir frequently.

You may need to turn the heat on the stove down a little, make sure that the jam is still bubbling but not boiling like mad.

You should not need jamsetta for plums. I have only ever used it for berries that I have frozen and made into jam later on.

*** don't let the jam stick to the bottom of the pan. If it sticks it will be ruined.

***leave jam to cool a bit before pouring into jars. If the jam is too hot and the jar too cool the jar will break.

Jars.

Make sure your jars are very clean. I wash in very hot soapy water and rinse in very hot water. Lids too. I then boil the kettle and pour boiling water into my jars and leave to sit whilst cooking the jam. Once my jam has cooled slightly, I empty the still very hot water out of the jars (shaking out all of the drips of water left behind) and then pour the jam.




This post has been edited by jupiter123: 10/02/2013, 09:32 AM

[jupiter123]

The saucer trick.

Just before you start making the jam, put a couple of saucers in the freezer.

When you think the jam is ready take a teaspoon or 2 of the jam and place it on the saucer, put back in fridge for 30 seconds and then take it out to test.

If the jam on the saucer is no longer runny and doesn't drip straight off your finger it's ready.

If its not ready keep cooking for another few minutes and try again.

This post has been edited by jupiter123: 10/02/2013, 09:32 AM

[wizzbef]

Thanks Jupiter123, will print off and use