Blood plum and bay leaf jam

Blood plum and bay leaf jam

By
From
The Tivoli Road Baker
Makes
1.6 kg
Photographer
Bonnie Savage and Alan Benson

Because plums are low in pectin, we use a little apple pectin here to produce a fairly firm-set jam. If you’re happy with a runny jam you can leave it out. Pectin is usually made from apple skins, not artificial additive.

The bay leaves bring a more fragrant, savoury note to the jam.

Ingredients

Quantity Ingredient
1kg blood plums, washed, destoned and roughly chopped
40ml lemon juice
750g caster sugar
8g apple pectin
2 bay leaves

Method

  1. Combine the plums and lemon juice in a saucepan over low heat. Slowly stew them for a couple of minutes, until the plums start to break down a bit. In a separate bowl, combine the sugar and pectin, then add the mixture to the saucepan in four batches, stirring to completely dissolve each addition before adding the next.
  2. Once the sugar is fully incorporated, turn up the heat and boil the mixture rapidly for 10–15 minutes, stirring frequently so it doesn’t stick on the bottom of the pan. As it boils, a light foam will form on the surface; just skim this off with a spoon as it appears.
  3. As soon as your jam reaches 105°C (220°F) on a sugar thermometer, turn off the heat and use the plate test to check the consistency. Add the bay leaves, then set the jam aside to cool and infuse for 10 minutes in the pan. Stir the mixture occasionally to keep the fruit from dropping to the bottom. Pour the jam into hot sterilised jars and seal immediately.

Bakery notes

  • If making jam to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first. Jam will last for months in sterilised jars.
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