Hi friends! This is my first post in 2018!! Hope you had amazing holidays and you enjoyed some good food with friends and family. I did a little bit of travelling and a whole lot of eating :-).
And it’s plum season again! A fruit distinct with the December holidays here in Kenya. In almost all my childhood Christmas memories, we binge ate plums until we did not want to eat them anymore. This year my mom in law gifted me a huge bag of plums. As happy as I was, i was left wondering what to do with all those plums. My kids find plums a little too tart for their liking and my husband doesn’t seem to like them a lot.
One of my new year resolutions was to make my own sauces, spread, dips and condiments from scratch. No more processed junk with weird chemicals in my pantry again! And my kids love jam on their bread every morning. I would buy the regular plum jam, thinking its fine but in essence majority of the jam on our shelves is just spreadable candy.
The sugar or high fructose syrup content in most store bought jam is extremely high, plus they have added color and preservatives. Many of them are also sold in metal cans or plastic bottles- so there is no telling that BPA and other harmful chemicals aren’t leeching into your jam!
If you must buy store bought jam, make sure there is real fruit in it, and little or no sugar added. Skip jam and jellies with sugar as the first ingredient. Avoid jams with artificial flavours, colours and preservatives. The best bet is always to make your own, like this plum jam that is so easy to whip up. Three ingredients and less than 30 minutes to make. It’s delicious, organic and promises lots of flavor! Give it a try!!
[lt_recipe name=”Homemade plum jam ” servings=”2 small jars” prep_time=”15 MINUTES” cook_time=”30 MINUTES” total_time=”45 MINUTES” difficulty=”Moderate” summary=”Depending on how sweet your plums are, the jam might end up being slightly tart.” print=”yes” ingredients=”3 cups pitted and chopped ripe plums;2 cups organic cane sugar or jaggery;1/2 cup of water plus 3/4 cup for the seeds;” ]Begin by sterilising two glass mason jars. You can boil the jars plus the lids for about 15 minutes. Let cool. ;You will need about two large handful of ripe plums. Pit and finely chop. This should yield about 3 cups. Save the seeds. ;Add the plums, sugar and 1/2 cup water and simmer over medium heat. ;At the same time, boil the seeds in 3/4 cup water to release the natural pectin. (Pectin will help the jam have a jelly-like texture). ;Boil the seeds for about 10 minutes. Meanwhile keep stirring the main jam mixture so it doesn’t stick to the bottom. ;Strain the fluid from the seeds into the jam pot. Stir continuously for a further 10 to 15 minutes until it thickens. ;Turn off the heat and get a cold saucer (stick a saucer into the freezer for a few minutes). Spread the jam onto the sauce and slide your finger through. If the separation remains the jam is ready, if not you may need to simmer for a further 5 minutes and test again. ;Scoop the jam into the mason jars leaving a little bit of space at the top. Wipe off the brim and close the jars tightly. Let cool and transfer to the fridge. ;Enjoy on bread, scones, pancakes and any of your favorite pastry. Will keep in the fridge for about 3 months. ;[/lt_recipe]