Plum & Blueberry Jam with a Zing

It's the grapefruit or lemon that provides the zing. You can cut this recipe in half if you don't have such a large amount of plums, however, it might be too good to cut in half.

• 1 grapefruit or 2 lemons
• 3 kilos (6 pounds) of washed, halved and stoned firm dark plums such as Blood plums or Satsuma plums
• 1 kilo (2 pounds) blueberries
• 4 kg (8 pounds) sugar
• 500 ml water

METHOD

Wash citrus and slice very thin. Place citrus in pan together with water and bring to a low simmer for approx. 30 minutes. Do not allow it to boil dry.

Add prepared plums and berries and cook slowly until the fruit is soft and pulpy. At this stage you can blend the fruit to a smooth consistency with a stab blender, or simply use a potato masher to break it down further.

Add sugar and bring to a rolling boil for at least 30 minutes or until the setting point is reached.

(Refer to Margaret's article on jam making to learn about about 'setting point' and testing.)

Bottle into sterilised jars using a plastic jug to pour jam. Lid jars and invert them for about two minutes to sterilise lids also. Turn jars upright and when cold, label with type of jam and date of manufacture.

Yield: About 8 pints

Contributor: Margaret E. Walker

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