Plum Jam

Makes 6 x 250ml jars

INGREDIENTS:

1kg plums, halved and destoned

600g jam sugar

2 tbsp honey

300ml water

METHOD:

Place the plums in a large casserole pot with the water. Bring to the boil, then reduce the heat to low and simmer for 10 minutes to break down the fruit.

Stir in the sugar and keep stirring until the sugar has dissolved. Then bring to the boil, reduce the heat and simmer for 10 minutes, stirring every few minutes.

Remove any scum that comes to the service.

Remove from the heat and leave to rest for 10 minutes.

Use a ladle or a jug to pour into warm sterilised jars, cover with the lids.

The jam will last for 6 months if you store it in a cool dark place.

HOW TO STERILISE JARS

  1. Pre-heat the oven to 180oC/Gas Mark 4

  2. Check that the jars have no chips or cracks.

  3. Wash the jars and lids thoroughly in hot soapy water, rinse and dry.

  4. Line a roasting / baking tray with parchment paper

  5. Place the clean jars and lids on the parchment paper and into the pre-heated oven for 10 minutes.

  6. Remove from the oven at 10 minutes and allow to cool.

 
RecipeClodagh McKennaSpring, Summer, Preserve, ITV TM