Jam and Preserve Recipes
Plum Jam with Walnuts and Brandy
Two Autumnal fruits in one jar - they make delicious partners
Ingredients
Plums,
Halved and stoned
Halved and stoned
1lb
450 g
Sugar, White granulated
1lb
450 g
Lemon
1 each
Walnuts
3 oz
75 g
Brandy
2 tbsp
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Method
- Make sure that you have a couple of saucers handy before you start
- and put your jars into a low oven to warm
- Halve the plums and remove the stones, roughly chop the walnuts - not
- too finely
- Put into pan and add the juice of the lemon - add about half a teacupful
- of water. Put over a low to medium heat until the juices start to run from
- the fruit
- Once the fruit is soft, add the sugar and stir until dissolved - no gritty feel
- or sound! Once the sugar has dissolved increase the heat until a rolling
- boil is achieved and cook for 6 minutes
- Remove pan from heat
- Test for a set by placing a little of the jam onto one of the saucers
- If no set return pan to the heat and cook for a further 6 minutes or so
- before testing again. Stir briefly a couple of times to make sure the jam
- doesn’t ‘catch’
- Stir down any foam and remove any that won’t disperse
- Stir in the walnuts
- Add a small amount of brandy to each jar before filling with the jam.
- Seal immediately
- Delicious on scones or especially with a mixed cheeseboard AND the
- perfect addition to a gift hamper
How long will it take to make?
Preparation time:
15 mins
Cooking time:
20 mins
Total time:
35 mins
How much?
approx 4-5 200ml/8oz jars
Look after it
Keeps well at ambient temperature - keep away from strong sunlight
Rosie's Preserving School Workshops
The Versatile Plum
