|Variety - Sunset|
|Gleaming jars of lovely jam|
The result is a beautifully rich coloured and fine tasting jam - so why not make the most of the supermarket offers or your own harvest or, like me, a combination of shop bought and homegrown - cost effective and delicious!
Plum and Apple Jam
Makes just over 2lbs
1lb plums, halved and stoned
1lb apples, peeled, cored and sliced
18 fl ozs water
juice of half a lemon
1.5 lbs granulated sugar
Put the plums, apples, lemon juice and water in apreserving pan and bring slowly to a boil. reduce heat to obtain a fast simmer and leave for about one hour, stirring occasionally, until the fruit is very soft and the mixture reduced by about half.
Take the pan off the heat and add the sugar. Stir until the sugar has completely dissolved, then stir in a knob of butter. Return to the heat and bring back to a fast boil, after about 10-15 minutes the jam should have reached setting point, if using a sugar thermometer this will be temperature of 105C.
Remove the pan from the heat and using a slotted spoon lift off any scum. Now pour the jam into warm sterilsed jars and seal immediately. Allow to cool, then label and store in a cool, dark cupboard.