Thursday, February 23, 2012
Tuesday, February 21, 2012
Wednesday, February 1, 2012
Preparation Time: 15 minutes
Cooking Time: 1 1/2 hours approx
Quantity: 2 litres (8 cups)
2kg blood plums, quartered, stones removed, you can leave the skins on!
2 cups water
80ml (1/3 cup) fresh lemon juice
1.35kg (6 cups) sugar
2 vanilla beans, cut and stripped of paste or 2 teaspoons of vanilla bean paste
1 pkt (50g) Jamsetta
1. Combine plums and water in large saucepan and bring to the boil over high heat.
Reduce heat to medium-low and simmer, uncovered, for 1 hour.
2. Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 30-40 minutes. At the 30 minute mark, sprinkle the Jamsetta over jam and mix in. Boil for a further 5-10 minutes, before testing jam (see note).
3. Ladle the jam immediately into 8 clean 250ml (1-cup) jars and seal. Invert the jars for 2 minutes then turn upright and set aside to cool. Label and date the jars before storing.
This jam will keep, unopened, in a cool, dark place for up to 12 months. Once opened, keep in the fridge for up to 8 weeks. To test if jam is ready to bottle, place 1 tablespoon of jam on a cold saucer in freezer for 1-2 minutes. Remove jam from freezer, tip plate sideways and if the jam runs and forms wrinkles, it is ready!!