I have fond memories of my mum making fig jam (later to become a mantra of mine >_>) all the way through my childhood when we had a massive fig tree out the back that would without fear be laden with fruit each season. I actually don’t entirely enjoy fresh figs but goodness do I love fig jam!
Anyway, I was at the market the other day and noticed incredibly cheap plums that weren’t in the best condition. However, I don’t like passing up a bargain so I got a huge bag of them and knew exactly what to do with them.
Also, side note: This recipe is ridiculously easy. I mean, seriously. If you are able-bodied and can’t do this then there is something missing in your life and you should consult a doctor.
- 4kg plums
- 1kg jam sugar OR
- 1kg jam AND 1 sachet fruit pectin
- 4 cinnamon quills
- 1 star anise
- 1 vanilla pod
- Rinse and cut up the plums, removing the stones as you go.
- Place the roughly cut up plums, jam sugar, cinnamon and star anise into a large, lidded microwave-proof container.
- Microwave on high for 30 minutes, possibly reading a book or doing something productive in the mean time.
- When finished, remove from microwave and take off the lid, watching out for the imminent giant cloud of steam.
- Stir the jam thoroughly and add the vanilla pod then leave to nearly completely cool for an hour or so to allow excess water to evaporate.
- When you become impatient and can’t wait any longer, put back in the microwave for a further 30 minutes.
- Repeat the whole process for a total of 3 times (or 1.5 hours cooking time).
- To test to see if the jam is setting, place a little on a small saucer and allow to cool. You can also taste the levels of sweetness at this stage.
- If it passes the ‘nom’ test, pour into jars that you have sterilised by boiling in hot water for a few minutes.
- Store in the fridge for winter.
- Instead of a microwave, you can boil the jam in a large non-stick pot until it passes the plate test. It will probably take less time.