Port and plum jam

Jam diaries #10: Plum & Port

As I was flipping the pages of Lynda brown's The Preserving Book hunting for my next seasonal fruit jam, I came across this recipe. I have not done jam with alcohol before. I like Port and plums are in season, so this recipe caught my eye.

I made the huge mistake of not trusting my instinct this time and added water to make the plum jam as the recipe called for. It took me an hour to reduce the jam when it should have only taken 5-8 min. I have removed the water from the recipe completely as it really doesn't need it.

I also added more Port than the recipe called for. The recipe called for 2-3 tbsp for 1.8kg fruit and I added 2 tbsp for 1kg fruit. It still only has a faint taste of Port! I think that if you want a boozy jam, double the Port.

Serves: 1100g.

Ingredients:

• 1 kg of plums, halved and destoned
• 1 cinnamon stick
• juice of 1 lime
• 500g granulated sugar
• 2-4 tbsp Port wine

Method:

1. Put the plums, cinnamon stick and lime juice in a stainless-steel pan and simmer gently on a low heat for 15-20 min or until the plums begin to break down and soften. It only takes 10 min so do not leave the pan unattended.
   
   
   
   
   
   
2. Add the sugar, stir until it has all dissolved, then bring to the boil and keep at a roiling boil for 5-8 min or until the jam begins to thicken and reaches the setting point.
   
   
   
   
   
   
3. Discard the cinnamon stick, blitz if you want to. If scum (froth) forms, just keep stirring for a few minutes and it will disappear.
4. Remove the pan from the heat, stir in the Port.
5. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mold developing. 
6. Store in a cool, dark place. 
   
   
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.