Damson Plum Jam | Simple 'how to' Recipe скачать в хорошем качестве

Damson Plum Jam | Simple 'how to' Recipe

Thank you so much for watching, please consider leaving a like and subscribing! Notes If you choose not to let the fruit macerate in the fridge overnight, simply simmer the fruit in 200ml of water until soft before adding the sugar. If you find there is still plenty of fruit on the stone, you can always throw the stones into the saucepan when cooking out the fruit. Then discard them when they become clean or when you strain the jam. I find that using the end of a wooden spoon with a thin handle makes removing the stones a bit easier. Drive the end of the spoon through the top of the damson and out the other end. The stone should pop out without too much trouble. If your jars have rubber seals, sterilise them in boiling water as opposed to in the oven. Ingredients 600gm Damson Plums 650gm Granulated Sugar 200 ml Water (if not macerating the plums) Directions Using a wooden spoon with a thin handle or any other similar utensil you can find, remove the stones from the damsons. In a bowl, add the damsons and the sugar. Give them a bit of a mix so that the sugar is coating and covering the damsons. Cover and macerate in the fridge overnight. Pour the syrupy mixture into a saucepan and place over a medium-low heat. You want a gentle rolling boil. Cook until the flesh is soft enough to go through a strainer/sieve/chinois. Place two or three small plates or saucers in the freezer to test the jam later on. When the fruit is soft enough, very carefully strain it and discard the skins (and the stones if you added them). Pour the jam back into the saucepan and allow to simmer until the consistency becomes slightly thicker. While the jam is finishing off on the stove, boil the jars and lids to sterilise them. Alternatively you can place your clean jars in an oven at about 130C instead. It is best to do this about twenty minutes or so before the jam is ready so that the hot jam is going into hot jars. To test the jam to see if it is ready to come off the heat, grab one of the plates out of the freezer. Pour a spoon of the jam onto the plate and let it sit for a couple of minutes. Drag your finger through the jam and if it ‘crinkles’ slightly on the edges, it’s ready. If not, continue cooking the jam for a couple of minutes at a time and repeat the plate test. Once cooked, I like to remove the majority of the ‘foam’ with baking paper and a spoon before pouring the jam into the jars and putting on the lids. Music featured courtesy of Epidemic Sound (http://www.epidemicsound.com) Artist - Dusty Decks Song - Mystique