1/52: yum – plum jam

After netting the plum trees and picking about a kilogram of less-than-ripe plums just after Christmas, I allowed them to ripen up for a week or so, before making jam yesterday. I am really happy with Batch #1.

This morning I picked another two kilograms, concentrating on choosing fruit that was peeking through the netting and tantalising birds.

After doing this, the net is now providing a better barrier for the rest of the fruit as it ripens and becomes even more appealing to our winged friends.

Having just made one batch, suddenly I have another basketful awaiting my attention.

As plums ripen, it may be necessary to add some pectin, the setting agent, such as lemon, tartaric acid, or even a commercially bought jamsetta. Less mature fruit has plenty of pectin but requires more sugar. A mixture of fruit is good, to provide enough pectin and enough flavour. My first batch has a rather thick consistency, proving there was plenty of pectin available.

This year I am committing to posting weekly on princessprattles.com, usually on Wednesdays. That way I can have “weekly on Wednesdays” in my head as a reminder to myself.