August 17, 2014

Classic plum jam

Besides from making the annual Lønnestræde Plum in spiced red wine I also made some classic plum jam without any addition of spices, as I wanted to have the pure taste of plum.

Classic plum jam:
  • 700 g plum - without stone cut into smaller pieces
  • 4 tablespoon of water
  • 12 g pectin / gelling powder   
  • 350 g sugar
  • 1 teaspoon of white wine or apple vinegar - optional
  1. Heat up the plum pieces together with water and vinegar in a cooking pot together over low heat. Stir on a regular basis.
  2. Heat the fruit up to 80'C. Mix the pectin/gelling powder together with 50 g sugar. Add this dry-mix slowly to the plum, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the plum cook slowly for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Taste the jam. If you find it too be to sweet/matured in taste, you can add some more vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something. 
  7. Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase shelf-life of your jam. Another thing you can do is to store the jam cold afterwards.
  8. Fill the glass with jam and when close the glass.
  9. Store the jam cold.

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