In a jam

I don't normally get much of a chance to visit the local farmers' markets - there are always so many other things happening on a Saturday morning. Last week, the Caulfield Farmers' Market was moved to start in the afternoon, and so I grabbed the opportunity to head over there. I managed to pick up some golden plums for a good price, and so this morning was spent making jam.

As I only got a kilo, this recipe doesn't make a lot of jam. But it's sweet and looks beautiful, and I think it's worth the effort.

Golden plum jam

1 kg plums
600 g sugar
1 tbspn lime juice


Halve the plums and remove the stones. Roughly chop the flesh, and place in a large saucepan. Add the sugar, and bring to the boil. Skim any scum that forms from the top of the jam. Add the lime juice and boil until the jam reaches setting point - around 20 to 25 minutes. Begin testing for setting from 15 minutes onwards. Allow to cool for 5 minutes, then bottle.


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