Let’s Make Jam

Possibly one of my greatest pleasures, is a pantry or larder full of jams, jellies, preserves, marmalades, pickles and chutneys that all add dimension and quality to my meals. They can easily take a frugal meal from bland to extraordinary, and create the perfect balance of tastes. A sweet chutney next to a hot spicy curry, a bowl or applesauce with a spoon of ricotta and a dash of nutmeg is the perfect end to a lovely meal.

A home cook can easily take advantage of the sales, and the glut of food that is available at the end of the harvest period.

These local plums, for instance, were marked down for a fast sale. To be honest, they were a little soft for packing into lunches, but they were perfect to make into jam.

Many people are intimidated by the process of jam making, but it can be done very easily. In this case, I didn’t use pectin. All I used was a little sugar, some lemon juice and a bit of time.

The first step is to wash, remove the pit, and slice plumbs into halves. I had about 4 cups of sliced plums.

The fruit was added to a stock pot. I added a little water as I brought it slowly up to a boil. Once the fruit started to break down, (in about 5 minutes or so) I added an equal amount of sugar. Now this seems like a huge amount, but you are not sitting down and eating the whole thing, you are adding a teaspoon to your toast.

Turn the burner down to a low simmer, and stir occasionally. This will burn easily so stir relatively often, scraping down the sides of the pan.

If you are feeling adventurous, add a couple of whole cloves a cinnamon stick and a little lemon rind to the pot. This is totally based on your own taste, the plums are tasty enough on their own.

Finding the set point

Put small stack (2-4) small plates in the refrigerator to cool. After about an hour or so, drizzle a teaspoon of your jam onto a cold plate. After a minute or so, touch it with your finger, it should wrinkle. It will be done when it holds the wrinkle. Or, you can move the plate onto it’s side, it shouldn’t move. Then you know it is done.

Ladle into warm sterilized jars, use new lids and tighten the lids to finger tight. If you are going to eat it in the next couple of months, your work is done. Let cool and put in the refrigerator.

If you are storing in a pantry or larder you will have do a water bath. Place into a canner. The water in the canner needs to be the same temperature as the jars, don’t plunge hot jars into cold water or they will crack. The water should be about an inch higher than the lids of the jars.

Bring to a boil and start timing. They should be boiled for 10 minutes. Remove from the canner and place on a towel. Don’t put directly onto your cupboard top or they may crack.

Serve with a warm piece of buttered toast on a cracker with a warm brie or hard cheese, or even along side of a cold meat plate.

Creating a home is far more than merely paying rent and keeping things tidy, it is about creating a nurturing environment for you and those that you invite into your space.

Have some extra jars on hand for gifts for your work friends and family as the holidays approach. Homemade jams, jelly’s, chutneys are always a way to spread the love.