Satsuma plum jam

Satsuma plum jam

By
From
The Margaret Fulton Cookbook
Makes
8 x 250 g jars.
Photographer
Geoff Lung

Satsuma plums make a rich, tart jam which is particularly appealing. They should be barely ripe and in good condition. The addition of the kernels at the end gives the jam a slightly bitter almond flavour that many appreciate.

Ingredients

Quantity Ingredient
4kg barely-ripe satsuma plums
500g sugar, to every 500 g of fruit

Method

  1. Wash the fruit and wipe it dry. With a stainless steel knife, split the plums and twist them to break in half. Remove the stones, cracking a few and removing the kernels. Put the kernels aside and tie the remaining stones in a piece of muslin.
  2. Weigh the fruit and measure out the same weight in sugar. Layer the fruit and half the sugar in a large bowl and leave overnight. The next day, put the fruit and sugar into a large, heavy-based saucepan, place on a gentle heat, and bring slowly to the boil, stirring all the time until the sugar has dissolved. Add the muslin bag containing the plum stones and simmer until the plums are tender. Stir in the remaining sugar, which has been warmed, and boil quickly for 20–30 minutes, stirring a few times during the last 15 minutes to prevent scorching. When the jam is on the point of setting, skim the surface, remove the muslin bag and add the reserved kernels. Remove from the heat and allow to cool. Fill hot sterilised jars with the slightly cooled jam, seal tightly and label. Store in a dark, cool place.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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