Tuesday, 21 April 2020

Plum Jam

Plum Jam

Karachi has some of the most wonderful fruit available fresh all year long. We learnt to eat seasonally and looked forward to the variety from month to month. Summer was hot and humid, the heat often unbearable but the array of delicious fruit one could look forward to made it all well worth it. 
Plums were delicious. Packed with flavour and just right. Like with all other fruit the abundance of it left some over ripe which made us cook it and make jam for the months ahead. It was a favourite. 


The beauty of this jam lies in the fact that its so simple to make.
The garnet colour is delightful.


The beautiful garnet colour of dark fresh plums makes this jam worth the effort.



Makes 1 1/2 kg or 3 lb of jam

1.2 kg- 2.5lb fresh plums
550 gm - 1.1/4 lb sugar
juice of one lemon or lime
1/4 tsp salt

Wash the plums well.
Place the plums in a pot and fill it with fresh cold water - halfway to the plums. Bring it to a boil, cover and allow it to cook on a medium flame for about 45 minutes. Turn off the stove, wait for ten minutes and add the sugar. Mix it properly until all the sugar melts making sure every crystal of sugar has melted. The heat will be good enough to melt it without the help of the stove. Add the lemon juice and salt. Mix it well and bring it to a running boil. Cook this uncovered until the right consistency is desired. It generally takes 30 to 40 minutes.
Fill in sterilised jars and cool completely.
Refrigerate up to 1 year.

Tips
Keep the plums whole with the skin. The boiling process cooks and softens it enough to break with the back of a spoon. you can remove the stones at the end of the process or leave them all in one of the bottles.

My family used to add 2 tablespoons of good salted butter to add to the flavours. But it will make it cloudy! 

I often add 1/4 cup of a Japanese plum wine available locally. 

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.

Photo credit Niloufer Mavalvala.

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