Plum Jam

Plum jam.

Any plum will make a good jam, however, damson plums are our favorite for making jams or alcoholic beverages.

• Plums, 1.2 kg (2.65 lb)
• Sugar, 700 g (1.5 lb)
• Lemon juice, 125 ml (4.23 oz fl)
• ½ pint jars1

1. Split open plums, remove pits. Quarter plums and place in a large bowl. Add sugar, mix, cover and leave for 4 hours at room temperature.
2. Place plums in a large pot, add lemon juice, and bring to a boil over medium heat.
3. Continue cooking for about 10-15 minutes, stirring often, until jam thickens. Do not cover, the purpose of cooking is to evaporate water. Perform refrigerator test to test jam.
4. Fill jars with jam to within ¼ inch from the top. Remove air bubbles, install and tighten covers.
5. Place jars in a bath canner and bring water to a boil. Cook for 10 minutes.
6. Remove jars from the canner and leave undisturbed for 12 hours.
7. Store in cool and dark place.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.