The colder weather has finally arrived in Perth and I am enjoying a break from all my theatre duties. Inspired by a recent breakfast at a well known Polish cafe in the northern suburbs i decided to try my hand at jam making and I am pleased to report that my first attempt was highly successful. The recipe below is an adjusted one lifted from Molly Weir’s Scottish cookbook from 1960. In her own words this recipe is “simple and sensible” and as a novice hausfrau i couldn’t agree more!
Enjoy with a big cup of tea, a nice thick slice of bread and fresh cream. Its the only way I know to chase away those winter blues ♡
350 mL Water
1.Wash the plums and remove the pits
2. Put the fruit in a deep saucepan with the water and cook slowly until the skins are tender (about 45 minutes).
3. Add the sugar and stir til dissolved bringing slowly to boil. Then boil briskly for 10 minutes or till jam sets when tested
4. Let it cool for 10 minutes to prevent plums from rising in the jam, stir it up again.
5. Pot and cover as you prefer.