Plum Jam

1. 1 Plums≈ $5.00 per kg 450 g
2. 2 Sugarpack 1 kg ≈ $1.60 350 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the plums¹, halve them, and remove the pits. Use firm, not overripe, plums.

2. Make the syrup: bring 350 g sugar² and 100 ml water to a boil and cook for 5 minutes.

3. Pour the hot syrup over the plum¹ halves and leave for 6 hours.

4. Bring to a boil and cook for 15 minutes, skimming off the foam. Let cool for 4 hours.

5. Cook a second time for 10 minutes. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not run.

6. Sterilize a 0.5 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Ladle the hot jam into the sterile 0.5 l jar up to the shoulders and seal at once. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.