Winter is on our doorstep and these are the last few weeks to stock up on fresh stone fruit such as peaches, nectarines and plums, to bottle or make jams for the grey winter months laying ahead.
Place a saucer in the freezer .
Place the cut plums and water in a wide saucepan and simmer, cook with the lid on for 15-20 minutes, or until the plums are soft.Add the sugar and lemon and stir allowing the sugar to dissolve. Bring the jam to a rolling boil for 5 minutes or until the jam reaches 105°C, alternatively, test if the jam is ready by removing the jam from the heat and the saucer from the freezer then placing a spoonful of hot jam onto the saucer then pushing your finger through the jam on the plate – it should wrinkle and not flood back in to fill the gap. If it’s not ready, place the jam back on the heat and simmer for a further five minutes before testing again.
Prick the base with a fork, then blind bake by lining the pastry case with baking paper, then filling it to the top with ceramic baking beans before baking for 15 minutes or until the pastry is golden brown. Remove the baking beans and baking paper. Bake for a further 5 minutes to dry out the base. Remove from oven and set aside to cool.To store the remaining jam, keep it refrigerated and in the airtight jars.
Bake in the preheated oven for 20-25 minutes or until its set but still has a bit of a wobble in the centre.Serve as desired, either warm or cold, with ice cream or whipped cream.food","category_class":"child-of-news","time_ago":"16 hours ago","premium":false,"gallery":false,"excerpt":"Food insecurity was most common among coloured people .
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