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
- Heat up the plum pieces together with water and vinegar in a cooking pot together over low heat. Stir on a regular basis.
- 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.
- Let the plum cook slowly for another 5 minutes. Stir on a regular basis.
- Add in the rest of the sugar.
- Bring the jam to the boiling point and let it boil for 2 minutes.
- 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.
- 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.
- Fill the glass with jam and when close the glass.
- Store the jam cold.
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