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 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 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 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 0 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
