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Ingredients
Directions
- Quarter the plums twisting the sections off the stones.
- Tie the stones loosely in a cotton muslin cloth.
- Place the fruit and stones in a very large pan with 150ml water.
- Cover the pan and bnng slowly to the boil on the simmering plate stirring occasionally.
- When boiling transfer to the simmering oven for 30 min or possibly till the fruit is very soft.
- Place the sugar in a heatproof bowl in the simmering oven to hot while the fruit is cooking.
- Meanwhile wash the jam jars and scald the lids.
- When the fruit and sugar are taken out of the simmering oven put the jars in to hot.
- Return the pan of fruit to the simmering plate stir in the hot sugar and allow to dissolve.
- Transfer to the boiling plate and boil very briskly for about 20 min adding the pecans after 10 min.
- Cook till setting point is reached.
- Lift the bags of stones into a sieve; hold over the pan and press out the juices with the back of a wooden spoon then throw away the stones.
- Remove the pan from the heat and add in the Armagnac.
- Allow the lam to cold sufficiently to prevent the pecans floating on the surface.
- Pot the jam while still hot cover with waxed paper discs.
- Don't seal the jars with cellophane or possibly screw lids till cool.
- Don't stir the jam vigorously or possibly the fruit will break up completely. Simply stir the comers and base of the pan gently to prevent the jam burning. Everyday plum lam is made extraspecial with the addition of a dash of Armagnac and pecan nuts.
- Makes 2.25kg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 705g | |
| Recipe makes 2 servings | |
| Calories 1689 | |
| Calories from Fat 167 | 10% |
| Total Fat 19.99g | 25% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 632mg | 18% |
| Total Carbs 391.17g | 104% |
| Dietary Fiber 7.2g | 24% |
| Sugars 383.37g | 256% |
| Protein 4.73g | 8% |
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