Plumberry Jam is the perfect summer recipe.
It uses fresh blackberries, plums and cooking apples from the garden or after a foraging trip. I love the added sharpness of the lemon in this jam recipe. It makes a delicious change to the usual sweetness you expect. Original recipe from Clippy McKenna’s book ‘500 Jams & Preserves’.
2tbsp fresh lemon juice
225g each of peeled & chopped cooking apples, de-stoned plums and blackberries.
3 tbsp. water
(The original recipe also adds fresh vanilla which I didn’t have. I didn’t add any vanilla essence despite its appearance in the picture!)
- Gently boil the water, apple and plums in a pan. It will take about 10 minutes to go soft.
- Add the blackberries and lemon juice and cook until soft – 5 to 10 minutes.
- Once soft, add the sugar and stir until dissolved.
- Cook with the lid off so the mixture starts to reduce and thicken.
- Cook on a rolling boil. It will be ready in about 5 minutes.
- Check it has a jam consistency. Leave to cool a little before pouring into sterilised jars and seal.
As you can see it made three smallish jars. I’m eeking out the last jar, and can’t wait for the summer to make some more.
I also love marrow, ginger and cinnamon jam. It’s even more delicious than plumberry. Unfortunately, I don’t have any pictures to share of this, but I’ll do a post about it later in the year.
Tomorrow I’ve be answering some of Kai’s Questions…
Please check here for links to other a-z challenge posts.