PLUM JAM TIME

2013-12-29 10.12.18

The Plum Trees were heavy this year and when the Kererū and Blackbirds moved from the Cherry trees to the Plum tree I knew it was time to get started if I wanted some plums. I picked about 10 Kg to start with and made some wonderful Plum Jam, Preserved about  5 KG for later use, started some Plum Vinegar as well as fermenting all the over ripe Plums for distilling Plum Grappa. The next crop that I am picking in a few days time will definitely be made into Plum Wine. Over and above this we are doing all the other plum  related baking and cooking and have beautiful fresh plums  every day. What a productive tree! I just wished I could have slaughtered the over fat Kererū and Blackbirds as well.

2013-12-29 10.25.02 2013-12-29 11.03.28 2013-12-29 11.03.35

Washing, Sorting and Taking stones out with a Cherry Pipper

PLUM JAM

3 Kg Stoned Plums – Juice in stone container added back to Plums

3 Kg White Sugar

100 ml Lemon Juice (Only if fruit is very sweet)

50 g Lemon Rind (Fresh)

Mix all ingredients in a large enough pot and simmer for at least 30 minutes from the time it starts to boil. Stir frequently. Leave to settle and cool for at least 6 hours. Simmer for another 30 minutes after commencement of boiling. Stir frequently. Skim off and discard froth from the surface. Perform the “Freezer Setting Test” and remove from heat when ready. Bottle while warm and “sterilise” containers. Add labels.

Freezer Setting Test – Place a small plate in the freezer for a couple of minutes. When well cold remove from the freezer and put a teaspoon full of the jam onto it. If it is the correct consistency after a minute the jam is ready. If it is still too runny, simmer some more and repeat test later until jam is ready to be removed.

Sterilise bottles of jam by submerging them into water in a large pot (bottles must be completely covered by water)  and boil for twenty minutes after the water and jam bottles commenced boiling. Remove and let cool.