Plum and Walnut JamFrom hooch 9 years ago
How to make it
- Halve and stone the plums. Place the plums and water in a large saucepan or preserving pan and bring to the boil. Lower the heat and simmer for 30-40 minutes stirring occasionally until the skins are soft and the fruit is tender.
- Add the sugar and stir over a low heat until the sugar has completely dissolved. Increase the heat and boil rapidly, without stirring for 10-15 minutes until it reaches setting point. To test if the jam has set, remove the jam from the heat and place 1 teaspoon of jam on a cold saucer and allow to cool for a few minutes. If it is a hot day, put the saucer in the fridge. When cool, drag your finger through the jam and if it leaves a channel then the jam is ready to be bottled. If the jam runs back together return to the boil and try again in 2-3 minutes.
- Remove from the heat and lightly skim off any scum. Stir in the walnuts.
- Bottle into warmed sterilized jars. Cover with a clean tea towel. Seal and label when cold.