I know it isn't Christmas, but the ingredients are available now. When I cooked this yesterday the whole kitchen smelt like Christmas. The plums give it richness, the spices are there in the background and the apples and orange round it out. I would like to try it again with a few walnuts added at setting point as I know they go well with plums adding a smokiness. It can be used in a number of ways including adding a little to mince meat or even in stews, curries or gravies as well of course in scones, puddings and cakes.
- 1lb 5 oz of plums
- Make up to 2lb with cooking apples, cored and peeled and sliced
- The zest and flesh of an orange
- 1 teaspoon of cinnamon or mixed spice
- 1 teaspoon of ground ginger
- 2 lb of white granulated sugar
- Just enough water to stop it burning while you stir in the sugar .
- You can either stone the plums or leave them - the stones wil rise as the jam cooks
- Place all fruit and the zest into the pan.
- Add the sugar and spices and about 4 tablespoons of water.
- Cook on low heat, stirring all the time until the sugar has dissolved.
- Turn up heat and cook until setting point is reached. You can test for this by pouring a little jam onto a cold plate. When it has cooled push it with your finger. If it wrinkles then it is at setting point. I find this works even better than using a thermometer.
- Turn off heat and let sit for ten minutes.
- Pour into sterilized jars, seal and label.
|Amount Per Serving||%DV|
|Serving Size 303g|
|Recipe makes 3 servings|
|Calories from Fat 0||0%|
|Total Fat 0.05g||0%|
|Saturated Fat 0.02g||0%|
|Trans Fat 0.0g|
|Total Carbs 303.46g||81%|
|Dietary Fiber 0.5g||2%|