plum jam do you remove stones before or after?

[EleanoraBuntingCupcake]

opinion is divided. my mother is an after kind of jam maker. it is the lazier option but then my mother's jam does make eating toast into dental russion roulette.

[abra1d]

I do it while the jam is boiling: the stones just come to the surface and I spoon them off. No stones in the jars so far!

[EleanoraBuntingCupcake]

do you cut plums in half?

[abra1d]

Sometimes. If I'm really idle I don't bother.

[shootfromthehip]

Can I have a recipe/ link please- I have a plum tree begging for my attention and if I don't cook them soon, DS may turn into a plum becuase he eats so many

[Lilymaid]

2kg plums
500 ml water
2kg sugar

Wash plums, cut in half and remove stones. Put plums and water into pan and simmer for 10-20 mins until tender.
Add sugar and stir until dissolved. Bring to boil and boil rapidly for 15-20 minutes - then test for a set.

Plums are very easy to make into jam as they have enough pectin to set easily.

Plum chutney - make now to mature for Christmas - would be another possibility!

[MrsBadger]

I only do greengages and damsons
but always after
and I never halve them

easy recipe
I always forget the vanilla though

[shootfromthehip]

I love you both- thank you so much am away to rake about and find enough jars to fill full of yummy homemade jam.

Oh- how long will it keep for? And the setting bit- what am I looking for there? Is it the viscosity (?iykwim) of the liquor?

[EleanoraBuntingCupcake]

thank you everyone.

[EleanoraBuntingCupcake]

mrsb. do you think the vanilla is worth doing?

[Lilymaid]

The jam will keep for a year (at least). You can test whether it is ready by putting a few saucers /small plates in freezer or bottom of fridge before you start making the jam.
After the jam has boiled for 15 minutes, take it off the heat. Take a saucer out of the freezer and put a teaspoon of jam on it. Let it cool for a minute and then draw your finger lightly over the surface. If it creases up, the jam is ready. If not, bring the jam back to the boil and cook for a further 5 minutes and test again.
When the jam is ready, leave it for at least 15 minutes - but half an hour is probably better before you pot it. That way, the plums will not all rise to the top of the jar as the jam cools.

[MayorNaze]

i left stones in. i was told that they owuld all float to the top. they did BUT there was so much plum stil stuck to them that i left the stones in.

i will remove them beforehand next time!

setting wise - i am a big big guesser but it is when you can draw a line through a bit when you drop it on a plate IYSWIM?

i put cinnamon in mine, is well lush

[MrsBadger]

vanilla worth it if your fruit leaves a bit to be desired iyswim

I pot straigth away as that recipe (wher eyou stew for 30min) leaves very little whole fruit

if you overcook by mistake and it sets rock-hard in the jars, microwave it for 20sec before trying to spread on toast
[learnt the hard way emoticon]

[EleanoraBuntingCupcake]

just worried about wasting lovely vanilla pods on experimental jam!

[MrsBadger]

surely you have an old knackered one languishing in a jar of rarely-used vanilla sugar?

if not don;t bother

[EleanoraBuntingCupcake]

who uses vanilla sugar? is it just invented to make us feel less bad about how much vanilla pods cost?

[EleanoraBuntingCupcake]

jam is made. now what to i do re. decorative circles, elastic bands and lids?

[MrsBadger]

if you ahve lids with rubbery sealer bits inside smack em on while still hot and worry abotu the pretty after

if you are usign cellophane I can't remember when you do it

[EleanoraBuntingCupcake]

just shoved on cellaphane and elasticbands. fingers crossed for good jam. thanks for all advice

[shootfromthehip]

Just made mine and despite the bottom 'catching' burning it looks ok. Thanks for all the help / advice.

[silverwoodhelpdesk]

I do take the stones out, but then put them into a draw string bag. As I don't have a piece of muslin anymore, I use the one for using in the washing machine for detergent tablets and wash it thoroughly to prevent the jam tasting of Persil. I then boil the stones up with the fruit in that, so I don't have to worry about my fillings later.