Blood Plum Jam

Serves 6

  • 1.5 kg firm blood plums (see notes)
    1.2 kg Bundaberg White Sugar
    1/3 cup fresh lemon juice

1. Put 2 small plates in the freezer. Preheat oven to 150°C
2. Cut plums in half. Remove and discard stones. Place plums in a large pan and add 3 cups water. Bring slowly to the boil, then reduce heat and simmer, covered, for 20 minutes or until plums are very soft.
3. Meanwhile, place sugar in a deep baking dish and place in the oven, stirring occasionally, for 10 minutes or until just warmed.
4. Add lemon juice and warmed sugar to the pan of plums. Stir constantly over a low heat for 5 minutes or until sugar dissolves. Increase heat and boil 50-60 minutes or until the jam reaches setting point (see notes). Regularly skim off any scum that forms on the surface during cooking. Stir the mixture often, particularly toward the end of cooking time, to ensure the jam does not scorch on the base of the pan.
5. When the jam appears to be thick, test for setting. Ladle the jam into clean jars and seal. Invert the jars for 2 minutes then turn upright and set aside to cool.

Makes approx. 6 cups
  

Notes:

- Choose fruit that is of good quality - firm and just ripe, without blemishes or bruising.
- To test jam’s setting point, drop a teaspoon of jam onto a chilled saucer. Freeze for 2 minutes or until cooled to room temperature. Run your finger through the jam. If the surface wrinkles slightly and the jam stays in 2 separate portions, it is ready to bottle.

- Ideal served with Scones.