Plum and Mulled Wine Jam

tasty plum jam with cherry beer brewing in the background

tasty plum jam with cherry beer brewing in the background

It’s harvest time and the hedgerows are bursting with so much fruit that I can’t keep up. Kent is blessed with many old orchards, some now abandoned or turned into community orchards where the fruit is available for anyone to pick. I scurried away from Iwade yesterday with a bag of Victoria plums with which to make this great recipe.

You Need

  • 1/8 kg or 41b of plums halved and stoned
  • 375 ml or 13flo oz of red wine
  • mulled wine spices – I used cinnamon, cloves and cardomen
  • orange zest
  • 1.8kg or 4 1b granulated sugar (but play with this it always seems too much to me)

Follow these instructions

Put the plums and wine in a large pan

tie the spices and orange zest into some muslin (or a old pair of tights)

Bring to the boil and simmer for about 15minutes until the plum skins are soft

remove the spice and add the sugar

boil rapidly for 10 minutes ( I gave mine a stir to stop it sticking to the pan)

test for a set (stick a dollop on a cold saucer and see if it wrinkles)

remove any scum from the top

pour the jam into warm sterilised jars and then seal

It can be stored for a year but once open put in the refrigerator and eat within 3-4 weeks