Plum jam

Plum jam

By
From
Cairo Kitchen
Makes
10 medium jars
Photographer
Jonathan Gregson

Both red and yellow plums are grown in Egypt. For this recipe, we have used the red variety. Jams and jellies made from sour plums such as the damson plum, grown in Syria, are better than ordinary plum jam. Similar plums that are small and oval are found in Egypt.

Ingredients

Quantity Ingredient
2kg plums
2 lemon, juiced
1.5kg granulated sugar

Method

  1. Cut the plums into quarters and remove the stones. Place a small plate in the freezer to prepare for the ‘setting test’.
  2. Place the plums and 1 litre water in a large pot. Bring to a boil, then reduce the heat and simmer for 1 hour. Add the lemon juice and sugar and stir continuously until the sugar is dissolved. Boil, uncovered and stirring frequently, for about 1 hour until the jam gels and reaches setting point.
  3. Test for the setting point by removing the plate from the freezer and placing a few drops of jam on the plate. Allow it to cool for a minute.
  4. Push the jam with your finger. If it wrinkles and does not run back, you have reached the setting point, otherwise place the dish back in the freezer and try again after 10 minutes. Repeat the process until you reach the setting point.
  5. Once the setting point has been reached, take the pot off the heat and ladle the hot jam into sterilised jars, using a steel funnel if you have one (you can sterilise the jars by washing and drying in the oven at 180°C).
  6. Store the jam in a cool, dry place and refrigerate once opened. The jam will last for 6 months.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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