I am jamming again but this time I am doing it smart.
I am making spiced plum jam, the same as last week. The plums are Blood Plums and are from a tree at my boss’s house. I gave her a jar of last week’s batch and she offered me some more plums, the jam is that good. So, I am jamming again.
I make spiced plum jam by throwing in whole cloves, coriander seed, peppercorns, a couple bay leaves, a vanilla pod, a nutmeg, a cinnamon stick and some dried orange peel. Last week I threw all the spices into the pot with the fruit and then needed to get them out again before bottling. It was too hard to separate all the fruit from the spices (although I did try) so I ended up eating the fruit and spitting the spices out. Bad decision.
This week, all of the spices were tied up in some muslin and I could fish them out in one go. I also took out all of the plum stones before adding the sugar. It was much less appetising without the sugar!
The jam is almost ready for bottling. I know it is delicious, I have had maybe 2 teaspoons while checking to see if it has reached setting point. This is a huge difference to last week! I have several small jars and am giving some away to my colleagues. The rest I will keep to use throughout the year and to give away to friends when we visit or as thank you presents.
Hurrah for learning from past experiences! Hopefully I will remember next summer when I make spiced plum jam again.