I have started getting a vege box each Friday from Backyard Bounty and recently had a heap of apples, plums and strawberries and a bucket of plums from my parents. I turned it all into Apple and Sage jelly, Chinese Plum sauce, Strawberry BBQ sauce and Plum and Strawberry jam.
This plum and strawberry jam was form a Strawberry Plumcot (or Pluot) Jam recipe I found in the Blue Chair Jam Cookbook.
1.64 kg plums, halved and pitted
1.16 kg strawberries, hulled, larger ones halved
1.16 kg sugar
170 g – 285 g fresh lemon juice
several drops rose water (optional)
Place the fruit and sugar in alternating layers in a large glass or hard plastic storage container
Drizzle over 65 g of lemon juice. Cover tightly and refrigerate for 24 – 48 hours, until the fruit has released its juices.
When ready, stir well to help dissolve the sugar and add 65 g lemon juice.
Taste the liquid of the mixture and slowly add more lemon juice until you just taste the lemon juice.
Remove from the heat and skim. Return to the heat and boil until thickened, approx 20-30 mins. Reduce heat if it starts to splutter violently or stick. Stir regularly as it will burn easily.
Stir constantly from now on and bring to 104.5°C.
Take off the heat, skim any remaining foam and if desired, sprinkle over rose water.
Pour into sterilised jars.