Condiments
Plum jam
600 to 700 g sugar per kilo of pitted plums, the juice of half a lemon, one night of maceration, then 30 to 40 minutes cooking at a rolling boil.
Method
- Prepare. Wash, dry, stone and cut in half or quarters. Weigh the flesh after stoning.
- Macerate. Put the fruit, sugar and juice of half a lemon in a large bowl. Cover and leave in a cool place overnight.
- Bring to the boil over high heat in a wide preserving pan or a heavy-bottomed saucepan.
- Skim. A pinkish foam rises from the first boil: remove it, it clouds the colour.
- Cook for 30–40 minutes at a steady rolling boil for quetsche plums, longer for red plums.
- Test the set, then pot immediately while the jam is boiling hot.
Minnelea products for this recipe
The preserves used in this recipe.
The variety and whether or not the skin is kept decide the color and texture, with pieces or smooth.