My
Victoria plum tree--only about three feet tall--made lots of plums this year. A few went to waste before I got around to picking them but I still had 1.9kg, enough to make lots of jam. The jam I made was so tasty that I think it will be my default Victoria jam from now on.
I halved and pitted the 1900g plums and added them to my jam pan with 1600g sugar, 300ml orange juice, and one big cinnamon (
not cassia) stick. I brought it all to the boil, them simmered till the plums were soft. Let it rest for a few hours, then brought back to a hard boil and cooked, stirring very frequently, for about ten minutes at which point it had turned to jam. I stirred in 130g chopped walnuts, then put it in jars (11 half pints!) and boiling-water-bathed it for five minutes.
My Victoria plum tree--only about three feet tall--made lots of plums this year. A few went to waste before I got around to picking them but I still had 1.9kg, enough to make lots of jam. The jam I made was so tasty that I think it will be my default Victoria jam from now on.
I halved and pitted the 1900g plums and added them to my jam pan with 1600g sugar, 300ml orange juice, and one big cinnamon (not cassia) stick. I brought it all to the boil, them simmered till the plums were soft. Let it rest for a few hours, then brought back to a hard boil and cooked, stirring very frequently, for about ten minutes at which point it had turned to jam. I stirred in 130g chopped walnuts, then put it in jars (11 half pints!) and boiling-water-bathed it for five minutes.
2 comments:
This sounds yummissima, and perfect for my English muffin.
I have made one of your salads (tofu and tomato)twice lately, and am planning to have a slightly modified version again tonight.
Becca...love your blog.
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