The thing about being an urban homesteader is that you probably don’t have room to grow a lot of your own food.
That’s certainly the case for us, living in a small townhouse with a small, south-facing courtyard.
But even though we may not be growing and picking our own abundant harvest, that doesn’t mean we can’t preserve it.
Plums are in season at the moment, and they are very inexpensive, either at the greengrocer (where I picked up a 1 kg bag for $2.50) or at the local farmer’s market.
If you’re lucky, you might know someone with a plum tree. Or you could use this new site to find people selling, sharing, bartering or giving away their homegrown produce.
Today’s recipes is a basic plum jam. You could add spices by placing them in a square of muslin and boiling them with the jam. I plan to make a plum, rhubarb and vanilla jam later in the week (note: I made this, it was absolutely delicious!), using pretty much the same recipe as below, just stirring in the vanilla (extract – the bean is a bit beyond our current budget) at the last minute.
I’ve seen recipes that have equal weights of plums and sugar, but that’s way too sweet for my tastes. So I’ve halved the sugar amount (I use raw sugar, by the way, and the jam turns out fine). You can always taste the jam as it’s cooking and if it’s too tart, add in more sugar.
- 1 kg plums, stoned and quartered (weight after stoned)
- 1/2 cup water
- 500g sugar (more or less to taste)
- 2 Tbsp. lemon juice
- Simmer the plums and water in a large pot for about 20 – 30 minutes or until they are soft and starting to break down.
- Add the sugar and lemon and stir until dissolved. Bring to the boil and then simmer until set, skimming off any scum.
- Ladle jam into hot, sterilised jars, leaving a little bit of headroom, and seal well while hot.
- Process jam in a water bath (you can find instructions here)