Plum Jam

Plums or “alubukhara” in Hindi are in season and here is the time to make some treats from the lovely stone fruit.This is the easiest of jams to make and requires no additions of Pectin or Gelatine to make it viscous.The Pectin is derived from the fruit itself while boiling it and nothing is better than ingredients extracted naturally from the fruits in question.So here is the recipe for you all to try!

Taken from allrecipes.com

Preparation Time : 1 hour

Makes : Approximately 1 small jar or 300-350 gms of jam

INGREDIENTS

9-10 medium sized Plums (semi-ripe is fine)/approximately 400 gms – You can use any variety of Plum for the recipe

400 gms sugar(the same weight of the fruit)

1/2 tbsp lemon juice

1 tsp butter

1 Star Anise/Vanilla pods/essence for flavouring the jam(optional)

100 -150 ml water

METHOD

Slice the Plums into segments over the stone in the centre and pull out the stone.In a large saucepan add the Plum slices,water ,Star Anise or Vanilla pods/essence if using and lemon juice and bring to a boil over medium heat.

In around 30 minutes the Plums would have turned very soft and would have begun to mash under a spoon.Add the sugar and reduce heat to low.Dissolve the sugar and keep stirring till it melts.Raise the heat to medium and add the butter.This reduces foaming of the jam liquid.

Raise the heat to high and cook for 2-3 minutes.Remember there should be enough liquid otherwise the jam would become very thick and partly solidify.

Take off heat and cool to room temperature.Remove the Star Anise or Vanilla pods.

Ladle into clean glass jars and use as required with clean spoons.

NOTE –

Weigh the fruit on a kitchen scale or ask your local greengrocer to weigh them.If they come packed,they would have the weight printed on small labels on the carton itself.Take an exact quantity of sugar for the recipe.
If the jam turns solid after cooling to room temperature then no need to worry.Just add 4-5 tbsp of water and melt it over very low heat.Once the jam has melted,take off heat and cool.