Plum Chilli Jam

Here's a great recipe that is good on scones, cheese, meat and toast, an all-round jam.

Ingredients :

• 1kg red plums
• 500g Preserving Sugar
• Juice of 2 Lemons
• 2 Red chillies - mild kind
• 25g butter

Step 1. Half and stone the plums.

Step 2. Finely slice the chillies. I recommend de-seeding them at this point. Use a teaspoon to scrape the seeds out. Instead of slicing, I used my kitchen scissors.

Step 3. Cook gently until the plum skins are soft.

Step 4. Mix in the sugar, stirring the pan until it has dissolved.

Step 5. Add the chillies and then bring to the boil and boil until the mixture has reached setting point.

Step 6. Add the butter and stir into the pan.

Step 7. Pot into sterilised jars, seal.

At this point you can label or boil jam in jars which creates a firmer jam, then label.

Can be eaten immediately but I recommend leaving for 2 weeks before consuming. You can leave the jars in the fridge for up to 6 months if left unopened.

TTFN

MagpieSpirit