Plum and marrow jam

By: Janet Brinkworth From: Good Food Live

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This recipe is classed as easy

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Prep time:
20 min, plus macerating andcooling
Cook time:
1 hr 30 min
Serves:
2 kg jam

Discover the joys of home-made jam with Janet Brinkworth's recipe, combining plums and vegetable marrow

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Ingredients

  • 500 g marrow, peeled, seeded and chopped
  • 1 kg preserving sugar
  • 1 kg plums, halved, stoned and chopped
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Place the marrow in a bowl with a third of the sugar. Toss to coat and then leave to macerate for 15 minutes. 2. Place the plums in a large, heavy-based saucepan with the remaining sugar. Mix in the macerated marrow. 3. Bring to a boil and simmer for 1-1 and a half hours, stirring occasionally and skimming off any scum with a spoon. To test the jam, spoon a little of it onto a plate and allow to cool for two minutes. 4. Pull a finger through the jam - if a line remains between the jam, the jam is ready. If not, continue simmering, then test again. Once the jam has reached the desired consistency, spoon into hot sterilised jars, cover with waxed paper discs, allow to cool, then cover tightly.


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Latest Comment

 

made this last year and it is gorge six jars last nearly 12 months, just doing next years supply

Kegonlegs Kegonlegs  Posted 13 Oct 2010 3:43 PM