Sunday, January 30, 2011

A jam packed day

The morning was spent doing updates on Dolls Houses Past and Present.

I started boiling the plum and sugar mixture I made last night at 10:30 am. "25 minutes" Stephanie Alexander said. There was an added, hand written, notation "Timing seems out - more like 1 1/2 hrs to reach setting time"

I had a couple of visitors. Did a couple of loads of washing.

Tested the setting point every half hour.

By 1:30pm, I was out of time. There was a movie I wanted to see at The National Gallery at 2pm. So the plum mixture went into the waiting jars and I headed to the car.

I returned home to 10 jars of plum.... something. Could be jam. Might be sauce. Likely to taste fine either way.

Now I just need to work out what to do with the other half of the bucket of plums sitting on my kitchen floor. And how to clean my very sticky kitchen.

The lawns? I think they'll wait another day...

10 comments:

Make mine Mid-Century said...

Sounds like you're in a pickle!

sue said...

what about plum sauce for ice cream?
or strain it and call it a coulis?

and maybe try this next time?from wellington's jam queen
http://www.jamoff.co.nz/blog/?p=228

The Shopping Sherpa said...

Sue, you're right. I've tried the Queen of Australian cooking. Next time it's the queen of NZ cooking. Actually that should be two more batches: The Queen of Wellington Jam Making and Alison Holst. Or maybe three if I decide to incluse Edmonds circa 1972.

But first I need to buy some more sugar. And find some more jars since I gave all mine away...

selinde2 said...

Just a thought - I just made plum jam myself and the recipe I found online suggested that if you have a lot of fruit you should make smaller batches or divide between two saucepans. This worked very well for me, and didn't deepen the colour of the jam as much as the long loooong boiling times have done in previous years. Also, you could try leaving the stones in during stage 1 as they may shed some pectin into the mix. Or, buy a packed of pectin when you pick up your sugar. Hope your plum um tastes yum. Selinde.

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