tag:blogger.com,1999:blog-7008174934020878182.post4445240114620747395..comments2023-08-26T10:37:05.732+01:00Comments on The Sourdough School: Plum Jam recipeAnonymoushttp://www.blogger.com/profile/18147063726085691438noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7008174934020878182.post-17587366072129124012012-08-29T20:27:37.062+01:002012-08-29T20:27:37.062+01:00I know where there are some wild plums - think I w...I know where there are some wild plums - think I will be making a visit. Love English plum time! Hope to see you sometime soon. HeidiHeidi Robertshttps://www.blogger.com/profile/10152617241179495990noreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-44407655431613204022010-09-08T08:18:17.023+01:002010-09-08T08:18:17.023+01:00Dear Anonymous Jam maker,
I so hope you haven...Dear Anonymous Jam maker, <br /><br />I so hope you haven't thrown it away !!<br /><br />You can rescue it and turn it into the most delicious plum syrup. You will need to add a cup of water to get the juices running again use your judgement .. you may not need even that .. but it needs to be able to drip slowly through a sieve. Re boil the juice briefly and decant into clean sterile bottles. <br /><br />It should come out as a rich plumy deep red syrup. It will be delicious. <br /><br />You can use this in lots of ways. As a cordial. With a drop of ginger ale and brandy for a super cocktail, and drizzles over vanilla ice cream. You can even turn it into a sorbet by cutting it 50/50 with water and freezing in the same way you would making ice-cream. <br /><br />I hope you are reading this with the pan still on the hob ! <br /><br />VanessaAnonymoushttps://www.blogger.com/profile/18147063726085691438noreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-79580431066511453002010-09-07T19:46:18.618+01:002010-09-07T19:46:18.618+01:00I made some plum jam today but found your recipe t...I made some plum jam today but found your recipe too late ! The recipe I used said to add water (which I did) and the jam simply won't set and is very runny. A real shame and a wasted kilo of plums !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-73268011064166317052010-08-30T01:09:20.685+01:002010-08-30T01:09:20.685+01:00Hi Sophie,
well done for making your own .. it so...Hi Sophie,<br /><br />well done for making your own .. it sounds delicious. Blackberries are low in pectin and need jam sugar or extra pectin adding. I am not sure you did anything wrong as such .. but it sounds as though you may have boiled it too much. A soft set is better and the extra pectin will reduce the need to over boil. Try and keep to a short hot rolling boil .. Rather than a long slow simmer. <br /><br /> The French are good at soft set jams - they don't boil the fruit to death! ..Testing early on means the fruit stays as light and fruity as possible - the less you boil it the better..but you still have to boil it enough to get it to set. So I advise that you test it earlier next time. <br /><br />Pop a saucer it the fridge and test by dropping a teaspoon on it .. allow to cool( after 3 minutes back in the fridge) and if it wrinkles as you run your finger through the cooled jam) then it is ready. If you are not happy with the consistency then return to the boil for another 3 - 4 minutes and try again. <br /><br />Hope this helps .. let me know how you get on!<br /><br />VanessaAnonymoushttps://www.blogger.com/profile/18147063726085691438noreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-89236873722399496542010-08-29T21:19:08.903+01:002010-08-29T21:19:08.903+01:00Hi Vanessa
Love the blog!
I have a question for y...Hi Vanessa<br />Love the blog! <br />I have a question for you actually.<br />I tried making blackcurrant jelly this year (I'm not keen on pippy jam)<br />and it worked really well, it is delicious and a lovely clear bright colour,<br />however it is very solid - still spreadable but not 'wobbly' if you<br />see what I mean. Any suggestions as to what I did wrong?Sophie Dyernoreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-83264872300099092222010-08-26T16:23:48.333+01:002010-08-26T16:23:48.333+01:00You'll get plenty more jam with compliments li...You'll get plenty more jam with compliments like that !<br /><br />VanessaAnonymoushttps://www.blogger.com/profile/18147063726085691438noreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-65690589073758562672010-08-26T10:01:11.554+01:002010-08-26T10:01:11.554+01:00Hi Vanessa. Last night I spread your sensational c...Hi Vanessa. Last night I spread your sensational cherry and vanilla jam on two thick slices of hot buttered toast. The sweet sharp cherries melt in the mouth and the fresh vanilla washes over the taste buds.Very satisfying indeed! I am now thinking of other foods to try the jam with just as an excuse to open the jar. May I request that you tell no one else about this jam and ship all remaining jars to my house. Thank you.Robert Kennanoreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-65898613120400161722010-08-19T21:39:13.490+01:002010-08-19T21:39:13.490+01:00Excellent job!Excellent job!Unknownhttps://www.blogger.com/profile/06554529698343688783noreply@blogger.comtag:blogger.com,1999:blog-7008174934020878182.post-7911420572589062322010-08-19T10:52:15.989+01:002010-08-19T10:52:15.989+01:00What a great video, I can't wait to get home. ...What a great video, I can't wait to get home. A very professional video, and what a great recipe.Alastair Kimbellnoreply@blogger.com