Wednesday, January 13, 2010

Plum and White Nectarine Jam

So this jam is very full flavoured and delicious! and a great way to use slightly too ripe plums!
plums are great because they set so well. i did have some emergency 'Jamsetta' but i didnt need it!

2kg plums (i used red fleshed)
4 slightly unripe but fragrant white nectarines
1 tsp orange zest
1 tsp lemon zest
3 lemons (juice)

the method is much the same as all other jams i have made - i started by chopping the fruit into smallish pieces, and placing in a large heavy saucepan with the zest, one lemons juice and 2 cups of water, this was boiled until the fruit was very soft.
the next important step is adding the sugar - i added about 1.5 kilos and some extra lemon juice as i found this very sweet
this mixture should be stirred off heat until all of the sugar has dissolved, and is looks nice and glossy and smooth. put is back on the heat and bring to a rolling boil - pectin sets at 104 degrees celcius, so a strong boil is really necessary.

once the setting test is reached (ie on a cold plate, the jam wrinkles when you pull you finger through it) bottle and seal! ta daaa! delcious and easy jam