Plums are perfect with warming winter spices
Makes 6–7 x 340 g (12 oz) jars
Keeps for 12 months
- 1.6 kg (3 lb 8 oz) plums, halved and stoned
- 350 ml (12 fl oz) red wine (cheap but drinkable)
- 1 mulled wine spice bag, plus 2 pieces cinnamon bark and a few cloves tied in a piece of muslin
- A pinch of ground allspice
- Grated zest and juice of 1 orange
- Juice of ½ lemon
- 1.6 kg (3 lb 8 oz) granulated sugar
1. Put the plums, wine, spices, orange zest, orange juice and lemon juice in a preserving pan. Cook over a low heat for about 20 minutes, or until the plums are really soft. Once the sugar is added, the softening process is halted, and tough fruit skins will spoil the preserve.
2. Remove the spices and add the sugar, stirring until completely dissolved. Bring to the boil and cook at a full rolling boil for 8–10 minutes.Test for a set then pot into hot sterilized jars.
TIP: I sometimes make this with frozen plums. Do not defrost before cooking as they will go dark and mushy – just cook until soft.
Notes From The Jam Cupboard by Mary Tregellas was published by New Holland Publishers in April 2012, priced £14.99. Buy this book at a discount from Saga Bookshop.