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Plum, Cherry & Vanilla Jam

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In this wonderful country of Great Britain we are blessed every year with a glut of the most luscious and delicious fruits and vegetables – but what is the best way to capture those halcyon summer days?  In jam form of course! 

 

Plum, Black Cherry & Vanilla Jam

Following a wonderful day picking our own Opal Plums at a local farm near Worthing, and the donation of some Black Cherries from a neighbours cherry tree – a very wonderful fragrant, jam-based inspiration was born. We hope you enjoy it as much as everyone in Steamer Head Office did when offered the chance of a cream tea! 

 Before you start you need to make sure you have all the Jam making equipment you need. 

You will need:

  • 1kg Plums (or a mixture of whatever soft fruits you fancy) – I replaced a handful of plums with black cherries
  • 120ml water
  • 1 vanilla pod
  • 450g granulated sugar

 Jam Fruit

Method:

  1. Wash the fruit, remove the stones and cut into quarters (halved the cherries).
  2. Split the vanilla pod & scrape the seeds into the pan with the fruit and water (do not add the sugar yet).
  3. Bring to a simmer and cook for 15-20 minutes until soft and the fruit is beginning to break down.
  4. While this is simmering prepare your jam jars (you will need around 3 medium jam jars, or a 750ml Kilner clip top jar would be perfect).  Once washed, place your jars and lids in a 120C oven to keep them sterile.
  5. Stir the sugar in to your fruit mixture & stir well.  Keep stirring until all the sugar is absorbed and the mixture has a lovely glossy sheen.
  6. Bring to the boil and stir every few minutes.  Reduce to a  low simmer and stir every 10 minutes, once it begins to thicken and the fruit is all broken down you can check with a jam thermometer, or using a small plate which has been chilled, put a teaspoon of your mix onto the plate, place in the fridge for a few minutes, then run your finger through it – if it is still liquid keep simmering and check again in 10 minutes, when the jam is ready you will see crinkles in its surface when you run your finger through it.
  7. Keep simmering & testing until you are happy with the consistency
  8. Ladle the jam, or pour using a wide jam funnel, into your hot jars straight from the oven, leaving 1/2 cm headspace.

 Stewing Plums

To serve: perfect for a scone with clotted cream – and don’t forget the cup of tea to accompany it! Ah, now that’s British food at its best.

 Scones

You can browse our ranges of preserving items here: we have everything from large maslin pans, through to Jam thermometers, jars and labels and everything else you could possibly need to get started on your  jam making adventure! 

If you have any questions about Preserving - you can read our previous Preserving blog which gives some useful top tips to help you get started. 

Posted: 08 Mar 2017

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