Plum jam has to be one of my favourites. It’s a jam my mum cooked every year for us and I loved it. The plums she used to use were a different shape and colour though. I believe their name is “Marjorie’s Seedling” and they are perfect for jams. Very sweet and not so juicy so the jam was very sweet and thick, almost too hard to spread on bread.
This one is made from a friend back yard plum tree. We can only guess they are Mirabelles.
They made fantastic jam too. —Jasmina Gajic
Wash your fruit even if its organic to remove all the dirt. Pit the plums and although I know it’s not an easy job, there is no way around it. Just cut them into halves and take the pip out. Place a heavy pot on the medium heat, add plums and sugar and stir a few times using wooden spoon. Add green apple, cored and sliced first. Stir again and add vanilla bean and star anise. I don’t mind if any of these spices end up in my jar but you can take them out at the end of cooking.
Cook jam for about an hour, stirring occasionally and the most important thing, take out the hull which is going to separate from the juicy part minutes after cooking starts. It’s the old fashion way but it works and I don’t mind doing it.
Basically you need to cook the jam until you end up with the colour and thickness you like. When cooked, leave to cool slightly before pouring into sterilised jars (you can use dish washer for sterilizing the jars). Pour into jars and use when needed. I always leave some in a container to use straight away, because I know we will. One of my favourite desserts lately is jam poured over Greek yoghurt! You should try that. Yum!