Super simple seasonal jam this plum jam uses a mixture of foraged plums, yellow plums, black doris and some mini ones we came across. Here in Christchurch we have a large area of land called the Redzone this came about after the major earthquakes stuck Christchurch all the houses were destroyed but all of the fruit trees were left behind creating a huge area for foraging. Throughout the year there is always something to forage or find for us we are coming to the end of the plum season and the beginning of black boy peaches and nectarines, I have my eye on a huge white nectarine tree and lots of black boy peaches. For now lets appreciate the plums, if you don’t have any plums to forage head to your local fruit shop, one flavour  of plum is also fine if there isn’t a range.

Mixed Plum Jam

Ingredients:
1.250kg mixed plums, cut in half and stone removed (keep 6 stones)
1.5kg white sugar
450ml cold water

Method:

1. In a large heavy based pot, add halved plums, remove the stone and stalks but keeping 5 stones and putting them in the pot too.
2. Cover with sugar and water, leave to stand stirring the sugar so it partly dissolves.
3. Place a small plate in the freezer.
4. Place the pot over a low heat leaving metal based  spoon in the pot through out the boil, skimming white foam from the top. once it has come to a boil on low for 40 minutes.
5. When you are nearing the end of the process preheat your oven to 100 degrees  add clean jars lids removed, this will sterilize the jars ready for the hot jam. Place lids in boiling water for 10minutes to sterilize these and then towel dry.
6. Now the jam should be a deep amber burgundy type colour, remove from the heat and get plate from the freezer drip a small amount of jam and tilt the plate the drip should stop and this is how you know the jam will set.
7. Also a good point to have a sneaky taste of your plum jam before jars. If the jam isn’t at setting point you can return to the heat for 5 minute intervals until it is set.
8. Remove hot jars from the oven and place on bench with tea towel underneath.
9. Remove stones from jam they will float to the top.
10. Using a funnel I use a silicone one from Kmart only cost around $2 I just cut the end to make the hole bigger and it was a perfect fit.
11. Fill jars basically right to the top, repeat until jam is gone.
12. Place lids on hot jars and seal. (this is a very important step so your jars seal and will be shelf stable.
13. Allow too cool press lids in should hear a click.
14. Store in cool dry place for up to 1 year.

*I used 5 jars ranging in sizes, always sterilize more than you need and you wont be left sort of jars.