Thing #9: Plum and Lavender Jam
I am love crafting. And I also love cooking. And I love cooking jam. I love love love preserves and having a shelf full of jars of joy.
My latest newbie is a Plum and Lavender jam from one of my all time favourite cookbooks – Like Grandma Used To Make by Rebecca Sullivan. Rebecca is the founder of the fabulous ‘Dirty Girl Kitchen’ – a movement for girls who are creative and aren’t afraid of getting their hands ‘dirty’. You should defs give it a look.
I was intrigued by culinary lavender! Wasn’t sure what the heck it would taste like (!) but was pleasantly surprised as it definitely balances out the plums and created a heavenly scent in my kitchen. The final product is absolutely delicious and will remind me of summer all year long!
The recipe is as follows:
1.5kg plums (any kind)
1 tbsp culinary lavender
1-2 tbsp ground cinnamon
300ml orange juice
1. Deseed plums and roughly chop. Place seeds in muslin bag.
2. Place all ingredients in a pot (except the sugar) and bring to the boil. Once boiled, allow to simmer for about 20mins or until skim begins to fall away from fruit.
3. Add sugar. Stir gently till dissolved.
4. Bring to a rolling boil and allow to boil vigorously for about 20 mins or until setting point is reached (I use the highly scientific saucer-in-the-freezer test)
5. Pour into sterlised jars and allow to cool.
Ta da! This will keep for months (although mine never last long!) Enjoy with pancakes, pikelets, scones, toast and any else yummy.