I called
this jam Plum Plus because in addition to the plums I included a handful
of blueberries, some sour cherry nectar and a splash of Amaretto (an almond
flavoured liqueur).
I have posted
about my normal approach to jam making – here.
But I used
a different technique for this jam and it worked just fine. I didn't pit
the plums (1.5k) but simply put them in the jam pot with the sour cherry
nectar and some water and simmered them for 30 minutes.
The fruit
turned pulpy and I was able to fish out the plum pits with a slotted
spoon. I missed a few I think but they will be easy to spot when
spreading the jam.
I then
added the sugar (1k of jam setting sugar) and a tablespoon or so of
Amaretto. You boil this away merrily until you get to the setting
stage. It took longer because of the original water that needed to be
boiled off a bit.
The only
stressful thing about making jam is making sure that you boil it long enough
for the jam to set but not so long that it goes too thick and loses the fresh
flavour. As a result my jams tend to be a bit on the runny side ever
since one overcooked disaster which was practically inedible.
mmmmm looks good.
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