Plum & raspberry jam
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Difficulty and servings
MAKES 1 large or 3 small jars
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Vegetarian
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
STERILISING JARS
Just before you start cooking your jam, chutney or pickle, wash your jars in hot, soapy water, then leave in a low oven to dry completely.
PER TBSP
46 kcalories, protein 0.0g, carbohydrate 12.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 12.0g, salt 0.0 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2412645/
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Difficulty and servings
MAKES 1 large or 3 small jars
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Vegetarian
PER TBSP
46 kcalories, protein 0.0g, carbohydrate 12.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 12.0g, salt 0.0 g
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