Plum Jam ?
| # | Post |
|---|---|
| 1 | Do you leave the stones in the jam while cooking or take them out of the fruit before cooking ? .jillybeen. - 2020-01-12 15:49:00 |
| 2 | I always take the stones out first, but you can do either. If you choose to take the stones out after the jam has cooked, it is a good idea to count your plums before you cook themt, then count your stones to make sure you have got every one. davidt4 - 2020-01-12 15:53:00 |
| 3 | Thanks David, i will take them out first. I was wondering if leaving them in helped the jam set ? .jillybeen. - 2020-01-12 15:58:00 |
| 4 | I don't think the stones are any help in setting the jam (you may be thinking of citrus pips, which are helpful with marmalades). If you can be bothered cracking a few stones and getting the kernels out, the kernels add a delicious layer of flavour. Add them at the beginning. davidt4 - 2020-01-12 17:11:00 |
| 5 | If you put the boiled fruit through a colander it removes the stones easily and saves time having to remove the stones before you cook the plums.. articferrit - 2020-01-12 18:07:00 |
| 6 | I have just made some plum jam using frozen plums from last year. It was quite easy to remove the stones at the end of cooking with a slotted spoon. The jam is delicious. Nothing quite like freshly made plum jam. lynja - 2020-01-13 07:11:00 |
| 7 | lynja wrote: So true. Damson plums are the best. jhan - 2020-01-13 17:29:00 |
| 8 | I have a secret weapon for removing plum stones. I cook the plums til soft in the required amount of water, then rub them through a brand new, and clean, soil sieve. ($20 from Mitre 10.) It works a treat. I then, either reheat the pulp and make jam, or put it into ziplock bags, label it with the weight and freeze. I have all sorts of fruit pulps stored away in there. Sometimes I use them in desserts (fruit sponge, or fruit ices, anyone?), and sometimes make chutneys, jam or sauces in cooler weather punkinthefirst - 2020-01-15 23:53:00 |
