Wednesday, 5 September 2012

Recipe: Plum and Earl Grey jam

By special request. After my last recipe (plum & almond cake) I had lots of requests in the comments and by email to share my plum & earl grey jam recipe. So here it is.

450g plums, stoned and quartered
100g caster sugar (you can use jam sugar but I'm not entirely convinced it's necessary)
1 lemon, juiced
1 Earl Grey tea bag
250ml water

1. Make a pot of tea using the tea bag and water. Leave it to brew for at least 15 minutes - you need it to be undrinkably strong. 
2. Place all the ingredients in a large pan and bring to a moderate boil. 
3. Simmer gently for about half an hour. Observe the beautiful jewel-like colours developing in your pan.
4. Test the jam using Nigella's clever saucer method (test a teaspoonful on a cold saucer, place in fridge for 30 seconds, if the jam wrinkles when pushed by a finger the jam is set. If not repeat this process every 5 minutes until the jam wrinkles.)
5. Remove from the heat, then carefully pour the jam into sterilised jars (4 or so should do it, and I normally run jam jars through the dishwasher before drying them in a low oven - do this while the jam is cooking, removing your jar just before you need it.)
6. Seal, label and store. If your jam is reasonably well set you can leave it for quite some time - I have a jar a year old that's still good. Less well set jams should be stored in the fridge and eaten quickly.

If you like this, you'll love Morfudd Richards' recipe for Plum & Earl Grey ice cream, from her wonderful book 'Lola's Ice Creams & Sundaes'. You might also like Heidi Swanson's recipe for Rosewater Plum Compote - delicious.

I should say: this recipe wasn't my invention. I wrote it down from somewhere a few years back but cannot recall the original source. If it's yours, please let me know and I will, of course, give full credit. 
Also, I spent hours searching for nice, non-twee jam label printables - thanks (once again) Martha Stewart for these gloriously understated numbers which I modified slightly.
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