This evening’s invention was Christmas pudding jam. Well, it’s that time of year, the season to be jolly etc.
As usual, there was no recipe, no weighing of ingredients, just some guesswork and instinct.
Chopped up plums cooked gently with a bit of water until they went mushy.
Then, some granulated sugar stirred in, a large handful of mixed dried fruit thrown in for good measure.
Boil. Furiously. It will begin to go jammy. Remove from the heat and add a few spoonfuls of rum.
Pour into scrupulously clean and dry jars. seal the lids tightly.
Clean away the splatters from the hob and surroundings, lick the spoon – yummy – and load up the dishwasher..Consider labels, maybe a Christmassy bow too.
Resist the urge to drink the rum, and return it to the larder.
I am getting fairly good at this jam making malarkey. Small batches though as who wants ten jars of jam?
This evening’s quick two jars, more than I was expecting, involved some overhanging figs, heavily laden with fruit. It astonished me that no one had already picked them: to be fair, I only noticed them as I almost slipped on a windfall. The windfall reminded me of a windfall picked off the roadside in Naxos about ten years – I can almost taste it now, sun ripened and warm from the sunshine. However, I was not going to try an urban windfall on a dark pavement in East London. The dogs had possibly got there first. But I looked up and saw that the overhanging branches were fairly laden for November.
So, tonight involved no recipe. I cooked the chopped figs with a bit of water, then got the potato masher out to break down the skin. I added some chopped walnuts, only a few as that was all I had, finished off some leftover flaked almonds and added as little sugar as I could get away with. I had to add a bit more as it was never going to turn to jam otherwise.
So, a good old stir with a long handled wooden jam spoon, intense heat to bring it to a really high temperature. I used a wok rather than the preserving pan as this was a fairly small amount. A handful of dried cranberries at the end for no other reason than I had noticed them in the larder.
Two jars of rather nice fig jam. And I scraped the wok before it went into the dishwasher.
It’s a wee bit early for jam making, but I wasn’t really too sure what else to do with these two punnets of blackcurrants. Of course, I had to eat some and that meant less than the 300 grams they started out. Then some weight loss removing the stalks and hairy bit at the other end.
But, if you have 300g, a clean boiled jam jar, and about 35 minutes to spare:
Quick jar of blackcurrant jam. 300g fruit, about 200ml water, simmer til liquid begins to reduce, add 300g sugar, boil.
Delicious as dip for a plain ring dooughnut. Or for an out of season toasted hot cross bun