Ripe Plums, stoned
1.3kg/3lb Granulated Sugar
Prepare the jars (see notes below).
Place the plums in a large saucepan with the water. Bring to the boil over a
medium heat then reduce the heat and simmer until the plums are tender.
Add the sugar and stir over a low heat until it dissolves.
Raise the heat and boil rapidly for about 10 to 20 minutes. Test for a
set (see notes below).
4. Remove from the heat and leave
for 10 minutes.
Ladle into hot jars then cover, seal and label (see notes below).
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.