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I picked 2 kilos of cherry plums y'day, so will have a crack at this recipe:
Cherry Plum Jam
4 LB Cherry Plums, stoned
4 LB brown cane sugar
1/2 pint of water
7 jars, sterilised
Put all the ingredients in a large flat-bottomed pan.
Stir and bring to the boil. Boil until the skins start coming off.
At this point, pour the Cherry Plum jam mixture into a large piece of muslin and squeeze out fruit pulp and back in to the pan.
Continue boiling the jam mixture until ‘setting point’ is reached. Which can take as long as 30 minutes.
Setting Point: Put a couple of saucers into a fridge to chill. It is best to do this a bit before you start making the Cherry Plum jam. Using a teaspoon, let a few drops of the jam mixture drip on to a chilled saucer and allow it to cool for a short while. Now push your finger sideways against the jam. When it is at the right setting point, the jam should crinkle, and be nice and tacky.
Pour into sterilised jam jars and screw the lid on.
[Wild Food] Cherry Plum Jam Recipe
Cherry Plum Jam
4 LB Cherry Plums, stoned
4 LB brown cane sugar
1/2 pint of water
7 jars, sterilised
Put all the ingredients in a large flat-bottomed pan.
Stir and bring to the boil. Boil until the skins start coming off.
At this point, pour the Cherry Plum jam mixture into a large piece of muslin and squeeze out fruit pulp and back in to the pan.
Continue boiling the jam mixture until ‘setting point’ is reached. Which can take as long as 30 minutes.
Setting Point: Put a couple of saucers into a fridge to chill. It is best to do this a bit before you start making the Cherry Plum jam. Using a teaspoon, let a few drops of the jam mixture drip on to a chilled saucer and allow it to cool for a short while. Now push your finger sideways against the jam. When it is at the right setting point, the jam should crinkle, and be nice and tacky.
Pour into sterilised jam jars and screw the lid on.
[Wild Food] Cherry Plum Jam Recipe
