John Myers
Fine Plum Jam
The perfect fine plum jam recipe with a picture and simple step-by-step instructions.
- 1 kilogram Plums
- 350 g Sugar brown
- 2 tablespoon Water
- 1 half Lemon
- 1 packet Gelfix 3: 1
- 2 Knife point Ground cinnamon
- 2 Knife point Grated tonka beans
- 1 shot Port red
- Wash the plums, cut in half and remove the core – heat them in a pot together with water, lemon juice, brown sugar and gelfix and cook gently until soft – finely puree with the blender, add cinnamon and tonka bean – finally refine with a strong dash of port wine – gel test … and then into the prepared clean glasses
Gelling test
- Before starting to prepare the jam, put a small plate in the freezer – when the jam is finished cooked, put 1 spoonful of it on the now VERY cold plate – so you can quickly and efficiently see whether the jam has set well
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