We have a Jam eater…
It is most likely my fault because I read this book to him so many times when he was a kid that it has become one of our family stories that I can “read” as we drift off to sleep with the lights out!!!
Now I have always been a bit weary of jam, I shouldn’t be!!! My mother made marmaelade from our citrus hedge year after year and I remember a vast pot on the stove, delicious aromas and trays of jars packed as far as the eye can see. When I looked at recipes online they had things like pectin, and bottle sterilizing. And it got so complicated so fast. But I live with a jam eater…
And we had a heap of plums:
So ignoring all advice about multiple ingredients and sterilizing jars to store up for the winter… um who are we kidding this won’t last a week!!! I set the Jam eater to work:
Let’s meet the Players:
- A pile of plums.
- A heap of sugar.
Let’s Play the Game:
- First things first, weigh your fruit.
Then measure the same weight in sugar.
- Chop and de-pip… you needn’t take the pips out because they will float to the top. But a man must chop!!!
- Add the sugar to your fruit.
- Use a low hear and stir it to check nothing sticks, until the sugar is melted.
- Let it boil and boil, stirring from time to time. We used a low heat the whole time, we didn’t need to turn it up high to get it bubbling.
- After about 10 to fifteen minutes you will have a good froth on top, you can skim this off and the skins that will float to the top.
- Let it boil away some more – at least ten to fifteen minutes. It is ready when the jam doesn’t slide down a cold plate (pop a plate or two in the fridge when you start boiling). Boil away until you reach the consistency of jam that you like. Be patient!!! You will get there…
And you are done!!!