This recipe is pretty easy.Practically hands-free.It's plum time at the moment- and there is nothing nicer for breakfast than a pice of toast and your own made plum jam.
So first , get yourself some plums.You can pick loads for free in nature , or if you are in luck, from your own tree.
Step 1: Get your plums
Here is the list you need for your plum jam:
1 kilo plums
1 kilo sugar
1 sachet of pectin powder ( 8 grammes) - ( brand Tate and Lyle or other make ).
4 clean jam pots with screw-on lids
1 Big pan ( so the jam can boil but cannot boil over )
1 Wooden spoon.
Step 3: Stone your plums
Once you're done, you will have 1 plate with the now stone-free plums, and 1 plate with the stones.
Step 4: Put all your ingredients in your pan
Now chuck the plums all in a big pan, add the sugar, and the sachet of pectin .
Stir the whole thing through till you have a thick gloop.
Step 5: Bring your jam to the boil
Put it on a medium heat and cook for at least 10 minutes, stir with the wooden spoon.Let it come to
a nice " rolling boil" as they call it.You will recognise what they mean by it when you see it.The boiling masse will boil and boil and rise slightly.That is why you need a big pan by the way.
Check if the jam is "done " by putting it on a cold saucer you put in the fridge earlier and let it cool down on it- when you push the jam with your finger it should crinkle a bit.
Put your oven on 150-180 degrees Centigrade .Boil a kettle with water.