Stone Fruit (Plum) Jam

Stone Fruit (Plum) Jam

Based on Grandma's recipe.

Ingredients

Makes

  • 2kg stone fruit - use firm, ripe fruit, and it's usually best to have a mix of varieties
  • sugar - 0.7kg for plums, 0.4kg for peaches
  • 2 tablespoons lemon juice

Preparation

  1. Halve and stone the plums
  2. Loosely wrap 10 of the stones in a clean cloth then bash them vigorously with a meat mallet. Extract kernels and tie securely in muslin
  3. Slice plums roughly then put fruit and sugar into a large non-reactive bowl and stir well
  4. Bury muslin bag among fruit, cover and leave overnight at room temperature

Sterilize Jars

  1. Wash the jars in hot, soapy water and then rinse with hot water
  2. Put into a stockpot of boiling water for 10 minutes and then drain upside down on a clean tea towel
  3. Dry thoroughly in an oven set to 150C
  4. Remove the jars from the oven and fill them while still hot

Cooking

  1. Before you start, set up a tray next to the stove for spoons, ladles etc. Will help with cleanup
  2. Tip contents of bowl into a large non-reactive saucepan and bring to boil over a moderate heat, stirring from time to time to prevent sticking
  3. Skim the copious froth that will rise as the mixture comes to boil
  4. Add lemon juice and simmer for about 25 minutes until setting stage (around 105C). To test whether it has reached setting stage put a table of the preserve onto a cold saucer, and chill it for a few minutes. Push your finger through the middle of the blob. If it remains in two distinct halves the setting stage has been reached
  5. Remove from heat and allow to settle for 5 minutes
  6. Transfer musling bag to a strainer and press so that all the oozings fall back into the saucepan
  7. Ladle jam into hot, sterilized jars and seal.
  8. Will keep for 6 months in a cool dry place