Ingredients: (For 2 Kg)
- 3 ½ kgs of firm plums – washed, air dried, sliced
- 1 -1 ½ kgs sugar (i used 1 kg…we like it tart)
Method:
- Cut the fruit, slice off on both sides to get two small ‘cheeks’ and then the top and the tail.
- Collect the seeds and place in a heavy bottom pan with ½ cup water and boil for about 20 minutes till it becomes mushy.
- Cool and place on a sieve when cool and mix gently with a wooden spoon to get the pectin (about ½ cup).
- This should be added to the cooking jam.
- Place the fruit in a heavy bottomed pan ( I used the 5 litre pressure cooker), large enough to accommodate the entire quantity of fruit on the lowest heat / flame and slow cook it, stirring every 15 minutes with a wooden spatula.
- After about 45 minutes, the fruit will begin to look quite mushy and bubbles will begin to appear. Add the sugar at this stage. And the pectin extracted from the seeds.
- Cook through till the jam falls in flakes. This takes about 3-3 ½ hours. Periodically check for the sweetness of the jam and adjust sugar accordingly. Be careful to stand a little far from the cooking jam as it can bubble over and scald you with the molten fruit mass.
- Also do not keep your face very close to the cooking vessel. Ensure you stand well away to avoid any kind of accidental burns or mishaps.
- The usual proportion of plums to sugar is 1:1.5 if you want really sweet jam. But since we like it a lot tart, I added 1 kg sugar for 3 ½ kgs of fruit and I also like the fruit still pulpy. Spices like cinnamon and star anise can be added to the jam at the time of adding the sugar.
- Once the cooked jam begins to flake, turn off the heat and allow to cool completely, before bottling into sterilized containers.
- This jam contains no preservative and can be stored in the fridge for up to a year (if it lasts that long!!).
- Great with bread / toast / paranthas and as a topping for desserts and tarts.
