By Karen Hart
Karen Hart and Juicy delicious farms take us on taste tantalising journey where we they use the plum in all its glory
Makes about 7 jars of 250g each
- 1kg plums, halved and pitted
- 4¼ cups granulated sugar
- 1/4 cup lemon juice
COMBINE all the ingredients together in a large glass bowl and cover with clingwrap. Leave to stand overnight in a cool place. The following day, prepare the jars first.
WASH the jars in warm, soapy water and rinse well. Place the jars in an oven pan, lined with a clean tea towel, in a preheated oven at 110ºC for 10 minutes.
REMOVE from the oven and allow the jars to cool.
COMBINE the plums, sugar and lemon juice in a large pot or preserving pan and bring to a boil over medium to high heat, stirring constantly with a wooden spoon.
REMOVE the scum that has formed on the surface and cook the the plum jam for about 20 minutes.
USING a small ladle, fill the prepared jars to the top with the plum jam, while it is still hot.
CAREFULLY wipe off any spills on the outside of the jars and seal the jars with airtight lids.
ALLOW the plum jam to cool and then store in a dark and dry place.