PLUMS JAM with MINT
A jam that has “pep” thanks to the combination of the tangy flavor of cooked plum, the sweetness of sugar and the scent of mint! A jam to serve with a salad (even in the salad dressing), with cheese, cottage cheese, in chutney by adding vinegar, with white meat, fish and also add a little to your mayonnaise!
*Why sugar cubes? The sugar crystals are welded together by a tiny proportion of pectin which therefore helps to set the jam.
**How to know if the texture of the jam is good? Pass a plate under cold water, place 1 tbsp of jam on it and if it thickens and does not drip quickly, it is cooked, otherwise put it back to cook for a few minutes.
For a few jars:
1 kg plums, cleaned and pitted
1 lemon juice
700g sugar cubes*
1 ladle of mint (leaves and stems)
Place the fruit in a cauldron or casserole with the lemon, mint and sugar and stir. Leave to macerate overnight. The next day, stir and cook over moderate heat, stirring often enough (be careful, plum jam tends to “catch”!). As soon as it boils, lower the flame and cook for 45 minutes over very low heat. At the end of this time the plums must be completely disaggregated and candied. Check the texture** of the jam and put in a jar while it is still hot. Nice kitchen to all, Régine