Cinnamon Plum Jam
- Marianne Jacoby
- Apr 22, 2016
- 1 min read
Ingredients
1.5 kg Ripe Plums stones removed and peeled 150 ml Water 15 ml Lemon Juice 1.5 kg Castor Sugar 2 Pectin sachets 5 ml Cinnamon 3 ml Cloves
Instructions
Place the plums, water and lemon juice into a large saucepan. Bring to the boil over a medium-high heat, stirring often. Once at the boil, reduce heat to low and simmer until fruit is tender - for about 10 minutes.
Return to the boil, add the sugar and stir continuously whilst the jam is boiling. Add pectin and boil for exactly one minute (do not overcook the pectin or the jam may not set properly). Stir in the spices.
Remove the mixture from the heat and skim off any foam. Pour into sterilised jam jars, leaving about 5 mm space at the top of each jar. Wipe the jar rims, and top with sterilised lids. Process in a hot water bath for 5 minutes, then remove and allow to cool at room temperature. Store in a fridge once opened.
Wag ek wil eers my brooitjie neersit, yum.
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