Lazy Summer Sunday Afternoon - Ha! (Part 1)

Lazy is the last adjective I would use to describe my day today.  I've been buzzing around, like a fly on crack, creating, stirring, bottling and testing (the best part.)  It was hot today.  The kind of hot where you just want to lay where you may and let the breeze wash over you.

She lay motionless for at least an hour.  I would have worried if she didn't jump up when I shook her cat biscuits.

Not to brag, but my kitchen smelled awesome today.

I started the morning by attacking my 2 kg of plums that my lovely friend J brought me from her tree on Thursday.  After a brief moment of panic (if I was meant to peel the plums or not) and a quick phone call to Phill's nana, I took a break and trundled off to the grocery store to get some jam sugar.  Nana had used some the other day (with the recipe on the back) and it was apparently amazing.

2 kg of perfect plummy goodness.

Peeled, stoned and cut in halves.  I just couldn't resist popping a couple of bits in my mouth (I had to test it you know.  Quality control.)  Seriously?  Could you resist that sight?

I never realised how much sugar goes into jam.

Add 1 1/2 cups of water to the plums, boil until mushy.

Use trusty potato masher to crush the plums.

Add copious amounts of jam sugar (7 cups) and stir until dissolved.  Do not let boil yet.

Stir in 2 knobs of butter (20g) and bring to a rolling boil.  Let boil for 10-15 min.

Test frequently for setting point (spoon a bit on a cold plate, let cool slightly and run your finger through it.  If it forms a channel, you can take start bottling it, as it will set when it cools.) 

Moisten wax paper discs and affix on jars with a rubber band immediately after putting in jam (use a sterilized funnel to get it in the bottles.  Watch your fingers, the jam's very hot!)  

For my first attempt, it was okay - I've been examining my jars all day and it still looks a bit runny to me.  I'd let it boil a bit longer if I were to do it again.

So in a nutshell - the recipe is as follows (a combination of one from the Edmond's Cookbook and the recipe on the back of the jam sugar packet.)

Plum Jam
Weight Watchers ProPoints:  1 point per tablespoon

• 2 kg plums - pitted, peeled and halved (chop them up if you want to skip the potato masher step.)
• 1 1/2 cups water
• 7 cups sugar (white sugar will work, but the jam sugar is quite nice and has extra bits in it to help it set apparently.)
• 2 knobs butter (20g - I think the butter gives the jam that lovely glossiness)

1. Peel, pit and chop the plums - halves or smaller, your choice.
2. Place in pot with water and boil until mushy.
3. Mush up more with masher.
4. Add sugar - stir until dissolved.  Do not let boil yet.
5. Once sugar is dissolved, add butter and boil briskly for 10 - 15 min.
6. Test frequently for setting point (then bottle when ready!)
7. If you're using wax discs, don't forget to moisten them before putting them on the jars (like I forgot.)
8. Store in a cool, dark place.

I'm planning to have toast and jam for breakfast tomorrow!