Catherine Brown

Plum Jam

Preparation info
  • Yield:

    3

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Cracking open plum stones may sound like a bit of a fiddle, but the kernels inside do give the jam a special flavour.

Ingredients

  • 1 kg (2 lb 4 oz) under-ripe plums, preferably Victoria plums

Method

Heat jars.

Preparing

Wash the plums, cut them in half and remove the stones. Tie half of the stones in a muslin bag and crack open the remainder to extract the kernels. This can be done by wrapping in a teatowel and cracking open with a hammer. Put the plums and sugar into a bowl in layers. Leave overnight.

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