Plum Rosemary Jam Food

GRANDMA'S PLUM AND ALMOND SKILLET JAM

Steps:

• Halve the plums, remove the pits and coarsely chop into 1/2-inch pieces (leave unpeeled). Combine the plums, sugar, almond extract and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring frequently to prevent scorching, until the plums are thick and jammy, about 15 to 20 minutes. (Sugar content of fresh fruit varies, so taste your preserves after 10 minutes and add a touch more sugar if necessary.) Remove from heat and mash the fruit with a potato masher until is it mostly smooth with some texture still remaining. Cool the jam and store in clean jars in the refrigerator for up to 1 month.

PLUM JAM

Steps:

• In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
• Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
• Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
• Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

EASY PLUM JAM

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.