Quick Plum and Rhubarb Jam

Quick Plum and Rhubarb Jam
Recipe type: Jam
Cuisine: British
  • 1 kg (2lb 3oz) plums
  • 1 stick of rhubarb
  • Sugar
  1. Wash the plums, cut the rhubarb into chunks, and then place them in a preserving pan or large saucepan.
  2. Crush two or three plums to create a small volume of juice in the bottom of the pan.
  3. Apply a gentle heat.
  4. Continue cooking until the plums and rhubarb are soft and broken down.
  5. Remove from the pan and force the cooked fruit through a coarse sieve. Work the fruit thoroughly with the back of a wooden spoon until only the stones and skins remain in the sieve.
  6. Weigh the juice; return it to the pan on a medium heat.
  7. Add an equivalent weight of normal sugar and still well until all the sugar is dissolved.
  8. Bring to the boil and boil hard for ten minutes. Test the jam for setting, and when it is ready, pour into hot clean jars.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: