Prep: 10 mins
Cook: 35 mins
Makes: 1 large or 3 small jars
- 1kg sugar
- 500g plums, stoned and roughly chopped
- 500g raspberries
- juice of 1 lemon
1) Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
2) Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
3) Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Recipe Tip (for sterilising jars):
Just before you start cooking your jam, chutney or pickle, wash your jars in hot, soapy water, then leave in a low oven to dry completely.
Recipe Credit: BBC Good Foods