Plum & Raspberry Jam
This delectable jam combines the sweetness of plums with the burst of flavor from raspberries and a hint of zingy lemon juice. The beautifully vibrant colors and rich, fruity aroma will make this homemade jam a true delight for your senses. Perfect for spreading on toast, scones, or dolloping onto yogurt or ice cream.
— Constant Cookbook
Ingredients
- 1kg jam sugar
- 500g plums , stoned and roughly chopped
- juice 1 lemon
- 500g raspberries
Instructions
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Cook Time
35M
Prep Time
PT10M
Yield
MAKES 1 large or 3 small jars
Nutrition
- Calories: 46 calories
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 12 grams sugar
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