Jelly-style plum jam

A recipe from cooking-ez.com

For 1 kg 200 g, you will need:

• 1 800 g plums
• 2 600 g caster sugar
• 3 40 g jam gelling agent
• 4 100 g caster sugar
• Total weight: 1,540 grams

Times:

Preparation	Cooking	Start to finish
12 hours 40 min.	35 min.	13 hours 15 min.

Step by step recipe

• 1: The day before, rinse and dry 800 g plums.
• 2: Cut the plums in half, remove and discard the stones. Put the fruit into a large bowl.
• 3: Sprinkle 600 g caster sugar over, mix in briefly, cover and leave overnight.
• 4: Next day, you will find the plums covered with a syrup – just what we are after.
• 5: Transfer the plums with their syrup to a large pan on high heat and bring to the boil.
  Turn down the heat and leave to simmer for 2 minutes.
• 6: Take off the heat and tip the contents of the pan into a vegetable mill over a bowl...
• 7: ...and process.
  You will end up with the plum pulp and juice in the bowl, leaving the skins in the mill.
• 8: Discard the skins and return the contents of the bowl to the pan on medium heat.
• 9: Bring to the boil and skim off any scum to keep the jelly nice and clear.
• 10: In a bowl, mix 40 g jam gelling agent and 100 g caster sugar with a whisk.
  Note that the correct proportion is 40 g of gelling agent per kilo of fruit+sugar. If you end up with a different weight of fruit+sugar, you can recalculate this amount:
  Fruits + sugar : grams
  Recalculate
• 11: Tip this mixture into the pan (still on the boil) and mix in with a whisk.
• 12: Wait until it comes back to the boil and cook for a further 3 minutes.
• 13: Pour the jelly into jars.
• 14: Seal the lids and turn the jars upside down. The air trapped in the jars will be sterilised naturally as it passes up through the boiling hot jam.
• 15: Turn the jars back the right way up and leave to cool. Store in the dark.
• 16: Enjoy your plum jelly at your leisure. On a simple slice of toast with a bit of decent butter, it's a real treat.

Remarks

Of course, if you leave the skins in, this will give you a normal plum jam – which is great, too. In this case, I recommend cutting the plums in half or into quarters as this makes the jam easier to spread.
All types of plums (Victoria, damsons, mirabelles, greengages...) are suitable for this recipe.

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