Plum Syrup / Jam

Awesome flavor in these little jars of Plum syrup. Pored over pancakes or drizzled over pork chops in the final minutes on a BBQ this is a definite winner, especially if you found yourself a plum tree.

If you substitute the sugar for jam sugar, guess what? you will make jam instead of syrup.

Plum Syrup

 


Ingredients:

Plums (as many as you have collected)

Sugar (granulated)

Lemon Juice


Procedure :

Day 1

Wash the plums in a bowl and discard any rotten plums, leaves, twigs or debris.

Put them in your largest stock pot and add 1/4 inch water to the bottom of the pan. Bring to the boil and simmer for 15-20 minutes or until the plums have broken down to a mush. ( do not fill more than a 1/3rd the pots capacity).

Put a colander lined with a muslin cloth over another large pan and poor the plum pulp into it and leave overnight (cover the lot with a net or large cloth to keep dust and fly’s out.


Day 2

The following morning take the juice and measure it back into the pan and for every cup of plum juice add a cup of granulated sugar and a tsp of freshly squeezed lemon juice and bring to the boil while stirring continuously.

Remove from the heat and let cool for 5 minutes

There will probably be a thin pink film on top by now remove this and discard it by poring the syrup through a muslin cloth again.

Ladle into sterilized jars and seal.

One thought on “Plum Syrup / Jam

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.