I’m feeling much happier now as I’ve spent some time this morning making plumple jam. What is a plumple, I hear you ask? I have a random, and very childish habit of making new words out of the names of two fruits where I use them for jam. So grape and apple became grapple, damson and apple became dample and plum and apple today became plumple! I know, very cute!
It made me feel so much happier, and plums are still just in season so I thought I’d post the recipe here for you to share the joy.
- 3lbs quartered and pitted plums
- 1lb peeled, cored and chopped cooking apples
- 4lbs jam sugar
- juice of 1 lemon
- 1 pint of water
Put the plums, apple, lemon juice and water in a pan and gently simmer until the fruit becomes pulpy. Add in the jam sugar gradually, stirring all the while to ensure that the sugar dissolves quickly. The quicker the sugar dissolves, the clearer the jam will be. Then boil briskly until the setting point is reached. When you think the setting point may have been reached (it only took a few minutes for me) remove the pan from the heat (jam can spoil easily from over cooking) and put some of the jam on a cold saucer or plate. Leave for a minute then push it with your finger. If it wrinkles, it is ready.
Pot the jam into jars which have previously been sterilised by heating them in a low oven. If you put the jam in whilst still boiling hot you can put the lids on straight away. If not, wait for the jam to cool completely before putting on the lids to prevent condensation forming inside the jars which could lead to mould. Leave the jars until cold before labelling, then store in a cool, dark place.
Jars of jam make lovely presents for people, as friends and family generally really appreciate the trouble that you take over making something yourself for them.
I have a little tip for you as well. I bought a jam funnel for myself last year, when I made the grapple jam and also the mincemeat. It cost me at least £5, and this year I can’t find it anywhere. I managed to get the marmalade into the jars without it, although I did make quite a mess, but I really didn’t want the struggle with the jam as it was much runnier than the marmalade when it was potted. However, I had a used orange squash bottle in the kitchen and so, with the dextrous use of a pair of scissors I turned the top third of the bottle into a new funnel for myself. Woohoo for recycling!
I apologise for the picture of the used funnel, but I forgot to photograph it before I used it and I wanted to get this post up before I did the school run. Ingenious, huh!