Spiced plum jam

I usually make this one in the winter, it's one of my own personal favourites. 

I used two punnets of plums, about 800g. Cut them into quarters and removed the stones. 

I poured 300ml of water over them, added 2 mulled spice sachets and brought to the boil. 

Before adding the jam sugar I removed the spice sachets. I also added a teaspoon of vanilla bean paste, a teaspoon of cinnamon and a teaspoon of nutmeg. 

Again, you don't have to use jam sugar, I like to because it has the added pectin but caster sugar would work fine. 

I then boiled the living daylights out of it all. It took about 20 minutes of boiling to reach a consistency that I was happy with. 

I did the saucer trick again to keep on checking the consistency and flavour. 

The end result is a beautiful ruby red preserve. I decided at the last minute to add a sprinkle of the edible glitter, because why not?

This jam is really good on cakes but, as we discovered a couple of christmases ago, it's fantastic with cheese! It went down a treat with the cheese board and a few bottles of wine!
(I've added a label because I was concerned it would get muddled amongst the strawberry and Prosecco jars that are in my preserves cupboard at the moment.  

I need to research and find a consistent labelling method. I've tried several different styling methods in the past but I'm never fully pleased with them. Watch this space for labelling posts)


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