Jars of jam

A few years ago my father-in law gave me about 2kgs of plums.  I like plums but am not a fan of them cooked, so I had to look at a way of using them up other than stewing and freezing them!  I heard about this book on jams and chutneys on Women’s Hour (which I love by the way, and not just for the cooking features!) and I’m so glad I ordered it.  It has recipes using what you have preserved, which is great, because who knows what to do with poached pears otherwise?

I love the colour of this jam. Looks yummy!

Anyway, plug over! I have been making my own jams and chutneys ever since and have made plum and blueberry jam a few times.  Well this year it was time for a change, and I happened to have some strawberries in when my in-laws popped over with a big bag of plums, so thought it was worth trying this combination.

Recipe (makes 4-6 small jars):

• 600g Plums (chopped and stones removed)
• 200g Strawberries (quartered)
• Juice and Zest of 1 Lemon
• 800g Preserving Sugar

Method:

Put all the ingredients into a large mixing bowl and leave to macerate for 2 hours.  Pour into a preserving or large pan and place on a medium heat until it starts to boil.  Increase the heat and boil for 15-20mins until setting point is reached.  Turn off the heat and ladle into sterilized jars; seal.

If you have never made jam before there are lots of ways of testing for a set.  I prefer to put a teaspoon of the jam onto a chilled plate, return to the fridge for 30 seconds, then check to see if it has set.  If not I heat the jam for a few more minutes and test again.

All labelled up