To make jam, you want fruit with a very good stability of acid and pectin, reminiscent of plums. Plum season begins in early summer time and continues by way of to late autumn, relying on the variability, so now is a perfect time to make a batch of jam.
For this spiced marsala model, we have used dark-skinned, red-fleshed Mariposa plums (also called blood plums), nonetheless, you might additionally use a yellow-fleshed selection reminiscent of President, Narrabeen, or Santa Rosa. The recipe under makes 4½ cups and takes 1 hour, plus cooling.
Use a big, vast pan produced from aluminium, enamel or stainless-steel. Keep away from copper or unsealed forged iron as acids could react with the steel and spoil the flavour. For an hermetic seal, guarantee jars are freed from cracks, correctly sterilised and have a tight-fitting lid.
Savoury jam is a superb accompaniment to meat, reminiscent of duck, ham or pork. To make a savoury model of this jam, in step 4, omit the marsala and stir in ½ cup white or purple wine vinegar and add 2 tsp salt, ½ tsp freshly floor black peppercorns and 1 finely chopped lengthy purple chilli.
Step 1 Quarter 1kg blood plums and take away stones. Mix plums, 60ml (¼ cup) orange juice and 250ml (1 cup) water in a big saucepan and produce to the boil. Scale back warmth and simmer, uncovered, till plums are pulpy (quarter-hour).
Step 2 In the meantime, place 8 cloves and 1 star anise on a small sq. of muslin, then tie with kitchen string to safe.
Step 3 Measure fruit combination and permit 220gm (1 cup) sugar to every cup of fruit combination. Return fruit combination, sugar, 125ml (½ cup) candy marsala, 1 cinnamon quill and muslin bag to pan then stir over excessive warmth, with out boiling, till sugar dissolves. Deliver to the boil then boil, uncovered, with out stirring, till jam gels (35 minutes). To check if the jam has gelled, place a spoonful on a relaxing saucer; look ahead to a minute, then run a finger by way of the jam; the combination ought to wrinkle.
Step 4 Take away and discard cinnamon and muslin bag. Pour sizzling jam into sizzling sterilised jars and seal instantly. Label and date jars when chilly. Retailer in a cool darkish place for as much as 12 months, and refrigerate after opening.