Jam: The Art of Preservation

It’s that time of year again. The mornings are dark (when did that happen?) X-factor is back on telly, and fruit starts falling from trees.

While you can’t do anything about the first two, there is one great thing about Autumn: Jam, chutney, marmalade… it’s all about Preserves!

Preservation: ‘To keep alive or in existence; make lasting.’

In this disposable culture, of one-use coffee cups and clothes, of being forever in search of the new, we continue to waste in frightening volumes.

We’re not preserving the planet we inhabit.

However, the rise of ‘vintage’ culture is re-awakening people to the idea that re-using is better for everyone, so save those sauce jars, give ‘em a wash and fill them with home-made jam instead of buying new.

It’s so rewarding and actually a lot of fun. The recipe here uses the Damsen Plum:

They’re perfect for preserve making, with a richer, less sweeter taste than Victoria.

And you’ll be surprised how many people have them in their gardens; just ask around, I guarantee you’ll know someone who’s got more than they can eat.

Back before fridges, food waste was unheard of, in fact during the war it became a crime.

My nan told me a great story about her aunt who kept a wardrobe full of jam during WWII.

Maybe we should all donate some clothes to charity and use the space to keep jam!

The book my mum has that we used for the recipe is great- it’s a lovely book with everything you could ever think of using fruit for!

Damson Jam:

Makes 750g. You need 450g stoned plums, 100ml water and 450g white granulated sugar.

1. To stone the plums, it’s much easier to do it after they’re cooked. Place the plums and water in the pan and bring to a simmer, then cook gently for 10 minutes until the plums are soft but still intact:

Put the pan outside. This helps it cool quicker- cover it though so those pesky fruit flies don’t get in! Once it’s cool enough to handle, the fun part begins!

Sift through the plums with your fingers, squeezing the stones out. It’s messy but very satisfying.

Add the sugar to the fruit and stir over a low heat until it’s all dissolved. Turn up the heat and boil rapidly until setting point; this is 105C.

You can use a jam thermometer, or drip a bit of jam onto cold plate, let cool for a few seconds, then draw your finger through; if it wrinkles, it’s set.

Setting took us about half an hour.

Pour the jam into hot, sterilised jars and seal.

To sterilise, just put washed and dried jars into the oven on their sides and heat to 110C for 20-30 mins, just before filling them.

Seal while still hot.

Jam lasts for years, until opened, then just keep it in the fridge. This’ll last you all through winter. Now… pass the scones!

Have you made any jam or chutney this year? Got any tips or mishaps?

Share on Facebook