Over the last few weeks we have been foraging for food with friends and neighbours on road sides and down tracks and lanes.
Picking sweet plums and apples.
Most of what we picked was made into pies, cakes and slices and shared over a cuppa with friends, good conversations and lots of laughs.
The rest were made into oh so sweet jams.
This recipe is approved by Ball as a safe canning recipe.
Yellow Plum and Vanilla Jam
1.8 kg Plums pitted
1 1/2 cups Water
1/4 Lemon Juice
6 cups Sugar
1 Vanilla Bean Pod
Pit all the plums and add to a large stainless steel pot.
Add in the water, lemon juice and sugar.
Scrape the seeds from the vanilla pod and add to plums.
Bring to the boil slowly, stirring to dissolve sugar.
Turn down to a low simmer and cook 40 mins stirring till it is thick and sticks to the back of your spoon.
While the jam cooks, sterilize your jars and dont forget the lids.
Pour the hot jam into the hot jars. Wipe the jar rims and add the lids.
Check on the National Centre for Food Preservation for your altitude canning times.
For me i water bath can for 15 mins at a rolling boil.
Happy Adventures Nicole, Andrew & Sally Girl
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Never heard of a yellow plum before. It's great you have all that wild forage growing around your parts. And a lovely effort to turn it into jam as well. I don't eat much jam, but when I have it on my toast, I only want home made! :)
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