One of the joys of summertime is the abundance of stone fruit. Seasonal eating is a great way to enjoy local fruit and vegetables that are at their peak of freshness and flavour. They’re typically more nutritious, too, which ticks our boxes.
Our Chef from Green Leaves Early Learning Bellerive has shared her favourite plum & cinnamon jam recipe! Enjoy with scones, on toast or use within your favourite pastries. This recipe is sure to go down a treat. It also makes a wonderful gift to share.
Ingredients:
2kg plums, stoned and roughly chopped
2kg white sugar
1 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks
Cooking time: 45 mins
Method:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer).
- Put the plums in a pan and add 200ml water. Bring to a simmer and cook for about 10 mins until the plums are tender but not falling apart.
- Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars.
- Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Tip:
It’s important to sterilise jars to prevent contamination and lengthen the shelf life of homemade jams. Here’s a simple way of doing it.
- Choose glass jars with airtight lids, remove any old labels and ensure they’re free from cracks or chips.
- Wash in hot soapy water and rinse, then sterilise it in the oven
- Preheat the oven to 120 degrees Celsius. Place jars upright, and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars and fill them immediately with jam.
Centre: Recipe courtesy of Green Leaves Early Learning Bellerive