2 kg extra ripe purple plums (I used the Italian variety)
1 cup filtered water
the juice of 2 lemons
100 g muscovado sugar
300 g rice malt syrup
1 teaspoon grated lemon zest
5 to 6 cloves (finely ground)
Makes about 4 jars, 300 g each.
Clean the plums, divide each of them into halves, take the stones out and put the fruit in a large heavy-based saucepan. Pour the water and the lemon juice, add the sugar, the rice malt syrup, the lemon zest and the cloves (which you will have previously ground into powder) and mix. Let the fruit stand there for a couple of hours, then start cooking over medium heat, stirring now and then. When the plums start to soften, change heat to low and simmer for around 40 minutes, or until the jam has thickened. Stir constantly to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual, sterilized jars (be very careful as it’s burning hot). Let cool before covering each jar with a tight-fitting, sterilized lid. Store in a very cool and dark place (I usaually keep it in the fridge).
Tips, thoughts, ideas
In making any kind of jam, the quantity of sugar (or malt) used can vary a lot. The riper the fruit you use, the higher its sugar content. For this jam, I selected very ripe (and organic) plums, and could therefore cut the sugar and malt quantity. This jam is lightly spicy and tangy, but still delicious on a slice of bread for breakfast.