Victoria Plum Jam
Victoria plums have just come into season in the U.K. and when they arrived in our fruit and veg box last week the first thing I thought was to make some Victoria plum jam.This recipe is a combination of 3 recipes I found.Any plums can be used.
555g Victoria plums
512g granulated sugar
1 large orange
2 Cinnamon sticks
1. Halve the plums.Crack a few of stones open using a nut cracker to extract the kernels (I placed a teacloth over them and used the end of the rolling pin).
2. Put the kernels into a basin and cover with boiling water and leave for a couple of minutes.Drain and rub off the red/brown skins.The kernels add an almond-like taste to the jam.
3. Put the plums, kernels, water and juice of the lemon and orange into a preserving pan and cinnamon sticks (I used a large wide sided frying pan).Bring to a simmer and cook gently until the plums become tender and the skins soft.This takes about 15 minutes, larger plums take slightly longer.Have a few well washed jars in the oven on a low heat.
4. Add the sugar stir until it dissolves.Bring to boiling point and boil until setting point is reached
(104c I use a jam thermometer) around 10 minutes.Remove from the heat.If the fruit is bobbing about, it won’t be cooked enough so boil for a few more minutes.
5.Carefully remove the jars from the oven using oven gloves.Fill the jars to the top and place a wax disc on top.Leave to cool before securing cellophane disc with an elastic band.If you are recycling jars you can reuse the lids too as they are.But I’m giving mine away for Christmas so want make sure they are especially preserved so I’m using wax and cellophane discs and reusing jar lids.