Plum Jam
From the one star french chef Patrick Asfaux
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If you wish to know all about jam have a look at our piece about it : confitures
ingredients for plum jam :
- 1kg plum, pitted
- 1kg granulated sugar or 800g jam sugar
- 1/2 the juice of a lemon
Progression
The day before
Place, in layers, your plum along with the sugar and lemon juice. Cover and place in the fridge over night.
The next day
1) Put your plums in a copper jam pan and bring the lot to the boil. Skim from time to time.
2) Put a plate into the fridge.
3) After 6-7 minutes of cooking (if using jam sugar) or 16 minutes (if using granulated sugar), test your jam by pour a few drops onto the plate that you have put in the fridge earlier. If done your jam should set almost immediately. Pour your hot jam into pots.
4) Close them tightly and place them upside done to cool down. Let them that way until cold.
Place, in layers, your plum along with the sugar and lemon juice. Cover and place in the fridge over night.
The next day
1) Put your plums in a copper jam pan and bring the lot to the boil. Skim from time to time.
2) Put a plate into the fridge.
3) After 6-7 minutes of cooking (if using jam sugar) or 16 minutes (if using granulated sugar), test your jam by pour a few drops onto the plate that you have put in the fridge earlier. If done your jam should set almost immediately. Pour your hot jam into pots.
4) Close them tightly and place them upside done to cool down. Let them that way until cold.
credits photo : © sax
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