Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
12
- 50grams jamsetta with pectin
- 500grams white sugar
- 1tablespoons ginger, finely grated
- 1kilograms plums, halved, stones removed, chopped
- 1 lemon, juiced
- 3 sprig sage, leaves picked, chopped
Method
Step 1 of 3
Combine plums, sugar and Jamsetta into a large bowl. Cover and refrigerate overnight (see tip).
Step 2 of 3
Place a small plate into the freezer. Place plum mixture into a large heavy-based pan. Stir in lemon juice, sage and ginger. Bring to a boil over medium heat, reduce heat to a simmer and cook for 35 minutes, skimming scum from surface.
Step 3 of 3
To test, place 1 tsp of the jam onto the chilled plate and push mixture with your finger. If it wrinkles and a skin forms, then it's ready. If not, wash plate, return it to freezer and cook jam for a further 10 minutes, before testing again. Pour into sterilised jars and store in the fridge for up to 3 months.
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