Afternoon tea is a British tradition that has been around for centuries. It’s one of my favourite affairs, there’s something about sitting down in the early afternoon for tea and cake that seems very indulgent especially during the week when everyone else is at work. A few weeks ago I decided to make my own afternoon tea as I had a few hours spare and was in the mood for baking.
Victoria Plum Jam recipe
I N G R E D I E N T S :
1 kg (35 oz) plums (or any other fruit you wish)
2 kg (70 oz) caster sugar
150 ml (5 fl oz) water
100 ml (3 1/2 fl oz) lemon juice
2 sachets pectin (optional)
M E T H O D :
1. De-stone your plums, the easiest way to do this is to cut around the outside of the plum all the way around and pull the top half off and then take the stone out. Be warned, if you de-stone plums with bare hands they may be temporarily stained orange. I used Victoria plums which are smaller and sweeter than regular plums but any kind of plum will work for this.
2. Add the plums, sugar, lemon juice and water to a large stock pot and bring to the boil. If you'd rather a more tart jam opposed to sweet - like myself - don't use all of the sugar.
3. Leave the mixture to boil for at least ten minutes.
- 10:47:00
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