{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Plum Jam

1kg Firm Plums (Red, Yellow or Green)
Juice of one Lemon
750g Gem Jam Sugar or Special Jam Sugar

Try to select firm plums for this, any soft ones are best eaten as they are.
Slit the plums into the stone with a knife and put into a bowl.
Put these into a microwave on full for 2 minutes just to soften them a little.
Let them cool until easy to handle then slip out and discard the stones.
Now reweigh the fruit and then tip into a pot and add three quarters of their weight to them in the jam sugar.

Put this on a low heat and stir with a wooden spoon until the sugar has melted.

Now put up the heat and, once the fruit is boiling, boil for just 4 minutes.

Have ready some jam pots which you have sterilized in a hot oven or in boiling water and ladle the jam carefully into these.

Lid and store.

August 3, 2009 11:36 AM | 0 Comments
  Martin Dwyer
Consultant Chef