Plum and Citrus Jam
Delicious plum and citrus jam, perfect for morning toast or onto of a scone.
- 5 Oranges Fresh, with a thin skin
- 1.5 kg Plums
- 2 Limes juice and zest
- 1 Cinnamon stick
- 1 kg granulated sugar
Cut four of the oranges into thin slices, then chop the rounds into half. Add 200ml water to a pan, along with the orange slices. Bring to a boil, and then simmer/steep for about 20-30min. Top up the water if needed so you have 200ml of liquid at the end.
With the help of little ones, halve and de-stone the plums. This might take a while, so have a big bowl ready. If you can, chop these into quarters, or have fun by getting your hands in the bowl and give them all a good squeeze!
In a very large, non-reactive, pot (or a preserving pan), put the plum pulp, 3/4 of the lime juice (and all the zest), the steeped orange slices and their juice plus the juice of last orange. Start to cook on medium heat for 20min, or until the plums are soft. Then add the sugar and slowly stir. Bring to a boil, and boil until it reaches setting point (104c). Skim the jam as needed. Be careful with little ones with this step, as the sugary jam will be VERY hot.
Once it reaches setting point, pour the jam into warm sterilised jars. Use a new seal, and shut. Let it cool, then load up some buttered toast with the delicious plum and citrus jam.