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21 Sep 2006

Jamming Plums

There are several methods of jamming plums. Today we started on the French method. It's a bit labour intensive with Damsons but it is supposed to make the best plum jam.

French Method

  • Wash the fruit
  • Remove the stones
  • Mix the fruit in a container with an equal weight of sugar
  • Leave fruit in the sugar for 12 hours to a day
  • Tip the mixture into a jamming pan and bring to the boil
  • Watch out prunes stick easily and can burn
  • Continue to boil until you reach the jamming point ~15-20min
  • Pot while hot into sterile jars

English Method

  • Wash the fruit
  • Put the fruit in a jamming pan with water
  • Heat until simmering, remove the stones as they float to the top
  • Add the sugar and bring back to the boil
  • Watch out prunes stick easily and can burn
  • Continue to boil until you reach the jamming point ~15-20min
  • Pot while hot into sterile jars

Ratios as you want, but try fruit:sugar:water 1.5:2.25:1.

Hedgerow Jelly

  • Wash the fruit*
  • Put your fruit in a pan with some water, heat and mash up
  • Filter fruit mush through a jelly bag slowly overnight
  • Add sugar 1:1 with juices and bring to boil in a jam pan
  • Continue to boil until you reach the jamming point ~15-20min
  • Pot while hot into sterile jars

* You can mix with other fruits such as elderberry, raspberry, rose hips, apples, blackberry or rowanberries.