We were gifted with 15 kg of plums so the big pot came out and we made 60 bottles of jam.
My basic jam recipe is simple:
700g sugar
1000g fruit
spices to taste
Pour the sugar on the fruit, leave it for 6-8 hrs then heat and bring to the boil. Once setting point is reached, pour into sterilised jars.
To check for setting point, drop some on a frozen plate. Once it has cooled, push the jam with your finger. If it creates wrinkles then it is ready to be bottled.
So my plum jam had cinnamon stick and almonds in it..OH yum!
I cant eat sugar for health reasons, so I made a small batch for with Xylitol.
Sugar free Jam
350g Xylitol
500g Plums
almond slices
a small cinnamon stick
It come out perfectly, I'm really excited to be able to eat jam that won't affect my health.
7 comments:
Wow that pot is MASSIVE! How lovely that you were gifted all those plums. 60 jars a jam! I am so impressed :)
Hello,
yes it is! it is a fantastic pot. :) of you lived closer I would say " come on over and fetch one of my pots of jam." :)
Oh Carle I am so jealous - my last two batches of plum jam have completely failed to set properly. I must have taken those damn saucers out of the freezer about 65 million times. I even added extra lemon juice and boiled the pips with the fruit. It still tastes good, but my perfectionist self is dissatisfied. Does the ripeness of the fruit make a difference?
I do think it helps to have some unripe fruit in the pot, I usually have about 10-20% that is not totally ripe, not green, just crunchy.
Also if you use a deep pot then the boiling time becomes much longer. The small sugar-free batch took 20 minutes in a pan while the other big load in the pot took 2 hours!
I hope this helps, let me know if you have any other questions.
Carle'
Mmm,plum jam is so good :) We made a bunch this summer and I dabbled with adding lemon rind to mine which turned out great but I've never thought of adding almonds. Must try this next summer!
Yum! How great that your sugar free lot turned out so you dont have to miss out on the plummy goodness:)
Fantastic! I always get put off making jam due to such very high sugar content.
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