PLUM JAM RECIPE - BBC FOOD
This is a great recipe to use up any excess plums from a productive tree. In order to keep the jam full of chunky pieces of plum, this recipe uses a two-stage method – the softened plums will absorb the sugar as they rest in the syrup and this will stop them rising to the top of the jar.
Provided by Pam Corbin
Prep Time 12 hours
Cook Time 30 minutes
Yield Makes 4 x 300ml/10fl oz jars
Number Of Ingredients 3
Steps:
- Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften a little. Add the sugar, a third at a time, stirring until dissolved, then remove the pan from the heat. Cover the pan and leave for a couple of hours or overnight so the mixture can cool – the plums will sink from the surface as they become heavier.
- Return the pan to the heat, stirring to remove any sugar clumps on the base of the pan, and carefully bring the mixture to the boil. Increase the heat and bring to a rapid boil for approximately 10 minutes until the setting point is reached (see tips). Remove from the heat and leave to rest for 5 minutes to allow the fruit to settle.
- Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. Seal immediately with the lids and store in a cool, dark place. The jam is best eaten within 1 year.
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH ...
Provided by Food Network
Categories dessert
Total Time 2 hours 35 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 19
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
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