Plum Jam with Sherry
What's new in my pantry? A fragrant plum jam to warm us up in winter.
*Note: for the five-spice powder, I used the version with black pepper and ginger
Ingredients
2 kg plums
250 ml sweet sherry (I used Nectar PX Gonzalez Byas)
700 g sugar
50 g brown sugar
1/2 teaspoon Chinese five-spice powder
1 lemon
Servings: 5 jars of 350 ml
How to prepare plum jam with sherry
- Cut the plums in half and remove the pits. Then cut them into medium-sized pieces. Place them in a wide pot.
- Add the rest of the ingredients (including the zest from 1/2 lemon and the juice from the whole lemon).
- Place the pot on low heat, and leave it until all the sugar melts and the plums float in their own juice. Don't let the jam boil until the sugar is completely melted. Stir a few times during this process.
- When the sugar is completely melted, turn the heat to medium and cook for 50-55 minutes. Only stir a few times during this period. At the end, the jam will seem liquid, but that's fine.
- Pour the hot plum jam into sterilized hot jars, wipe the rim of the jar if it got dirty, put on the lids and tighten them well. Turn the jars upside down (resting on their lids) and leave for 10 minutes to create a vacuum seal. Place the still-hot jars under a blanket and let them cool overnight (dry steaming method).
- Store in a cool place, in a cellar or pantry.
All ingredients in the pot
Sugar is melted
Jam has been cooking for 35 minutes
After 55 minutes, the jam is ready
