John Myers
Plum and Peach Jam
The perfect plum and peach jam recipe with a picture and simple step-by-step instructions.
- 1,3 kg Fresh plums
- 500 g Peaches or nectarines
- 200 ml Freshly squeezed orange juice
- 1 Pc. Lemon, squeezed
- 1 Pc. Vanilla pod, scraped out
- 500 g Raw cane sugar
- 2 packet Gelfix gelling powder
- 2 packet Plum water to taste
- Wash the plums and peaches, remove the stone / core from both types of fruit and cut into pieces of the same size. Pour into a tall saucepan with 200 ml of orange juice. Add the scraped pulp of a vanilla pod, juice of 1 lemon and sugar mixed with Gelfix. Bring everything to the boil at the highest level and let it simmer for at least 10 minutes while stirring. Remove the pan from the heat and stir the plum water into the hot mixture to taste. Pour the jam into twist-off jars that have been rinsed hot and close tightly immediately. Turn upside down for about 10 minutes, then turn around.
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