Sour Plum Jam
- 10 cups whole black doris plums - small seconds when available (Te Mahanga Orchards)
- Juice of 1 lemon
- 3 cups of water
- 2 cups sugar
- Place the whole plums, water, and lemon juice in a large pot on a high heat.
- Cook, stirring intermittently, until the plums are soft. Remove from the heat and using a potato masher, squash the plums until the flesh comes away from the stones.
- Pour into a large strainer over a large bowl and allow to drain. Push the flesh through with the back of a large wooden or metal spoon. This bit can take a few minutes. You should be left with only the stones, skins and a little stubborn flesh that wouldn’t go through.
- Discard the contents of the strainer and return the plum mixture to the pot and heat.
- Add in the sugar and bring to the boil.
- Lower the heat and simmer, thickening the jam, for approximately an hour.
- Stir the jam intermittently to avoid it catching.
- Remove from heat once it reaches setting point. It should thickly coat the back of spoon.
- Pour into jars while still hot, allow the jam to cool slightly and place lids on the jars.
- Serve with butter on sourdough, or with your favourite sharp cheese and crackers. It is a tart, sour jam. Not your traditional sweet jam.