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Iwade Plum Jam

Whilst walking the dog on Sunday evening I noticed some windfall plums in the old orchard at the end of my road. So after making sure my Jack Russel followed me I managed to collect about 4lbs. I collected some jars from my mum today, on the understanding that she would receive one back full of jam! And of course one for my sister Danielle.

So I search the internet for recipes and came across this one on the Lakeland website. It's easy to follow so I am going to give it a try today.

Makes seven 454g (1lb) jars2kg

4lb plums
500ml (¾:pt) water
4lb sugar ~ warmed on a baking tray in the oven

Wash, halve and stone the plums.
Crack a few of the stones; blanch, skin and halve the kernels.
Cook the plums and water in a Preserving Pan for about half an hour, until the skins are soft.
Stir in and dissolve the warmed sugar, then boil briskly, adding the kernels towards setting point. When a set is reached, skim if necessary.
Pour into sterilised jars and seal.

That's it!

Happy cooking. Amanda

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