The last day of August and tomorrow we will be in the "ber" days. The weather has finally broken and and today was slightly cooler. Im hoping that the "ber" days will be a bit more "brrrrrr"
Sleepy Lagoon (Lawrence-Coates)
by Harry James & his Orchestra 1942
Once all the beds were changed, the bedrooms and the laundry was drying nicely on the line...it was time to put on a little music and start canning again. Today its Plum Jam.. a Ministry of Food recipe using the beautiful plums I bought from the Farmers Market on Friday.
Now the recipe calls for 6lb of fruit.. but I wanted to keep some back for the last of my jam making tomorrow.. so I only used 5 lb and adjusted the sugar weight for weight. It still gave me seven beautiful jars... And Seeing as the recipe didn't mention water bathing... I did away with this process.
5-6 lb. Plums
6 lb. Sugar
½ -1½ pints water
- Sterilize your jars and lids
- Wash the plums, cut in half and stew slowly with the water until the skins are softened.
- Ripe, juicy fruit requires less water than under-ripe fruit.
- Add the sugar, stir until it is dissolved
- Bring to the boil and boil rapidly until setting point is reached.
- 6 lb. fruit will usually be needed, but 5 lb. will be sufficient to make a well-set jam if the fruit is of very good quality.
- Remove as many stones as possible as they rise to the surface.
- The plums may be stoned before cooking and the kernels cooked with the fruit.
- The jam will still be liquid when you ladle it into your jars.
- Stir the jam and carefully ladle it into the heated, sterilised jars.
- Immediately seal the jars tightly with sterilised lids.
- It can take up to 48 hours to completely set.
- When cool, remove any spills from the jars and label with the date and name.
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