John Myers
Ingredients for 1 servings:
- 250 g plum(s) (the thick, dark blue ones)
- 150 g apples, variety according to your taste
- 200 g gelling sugar, 2:1
- ½ lemon(s), the juice
- 2 cl cider, alternatively apple juice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
makes approx. 350 ml
Quarter the plums, remove the stones, and cut into small pieces. Place them in a bowl. Peel, core, and finely chop the apples, then add them to the bowl. Add the lemon juice and mix well. Place everything in a saucepan and turn the heat up to high. Add the gelling sugar and fruit juice and mix well. Bring to a boil once, stirring constantly, then reduce the heat until the mixture is just simmering. Simmer for 5 minutes, stirring frequently, until the fruit has reduced to a puree, then turn off the heat. If the jam is still too chunky for your taste, mash everything with a regular potato masher and stir. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check if the jam is no longer too runny. If so, add a little citric acid and stir in. Now pour the hot mixture into small jars (twist-off), seal immediately, and let cool. The cellar is still ideal for storage.
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