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ALL-RAW DARK PLUM JAM RECIPE
Nicola, one of the participants at a 'Fun. Ferment and Families' workshop commented that this jam was best jam she had ever tasted.
See a partially cooked version in the notes section at the bottom of this page.
INGREDIENTS
Makes
- 1 kg of dark red plums
- 1/2 cup of Australian raw honey
- 2 teaspoons of Kefir whey
- 1/2 teaspoon of Celtic sea salt
- 1/8 teaspoon cardamom
- 1/8 teaspoon ground cloves
INSTRUCTIONS
Wash the plums well, discarding any that are overripe or damaged. Chop into small pieces, putting aside the stones. Add the raw honey, kefir whey, celtic sea salt, cardamom and cloves, and mix well.
Transfer the plum jam mixture to clean jars, pressing it down with a wooden spoon to remove air bubbles. Fill the jars to within 1cm of the top to inhibit mould growth. Clean the edge of the jar at the top with a paper towel. Leave the jam to ferment in a cool place for 3 days before transferring to the refrigerator. Leave to mature for 1 month before eating but eat within 3 months.
NOTES
The kernels are high in vitamin B17 and can be ground into a flour and mixed
in with the jam; just remember to extract the kernel from the shell.
This makes a jam that is liquid rather than thick. Even though plums are high in pectin it doesn't seem to form without the addition of heat.
The above recipe may be modified to create a set-jam by the following method. Cook 20% of the fruit with the spices and 1/2 cup of water for 2 hours. Add the salt and 1 teaspoon of pectin. Stir for 3-4 minutes to give time for the pectin to dissolve then put aside to cool to around 40C. About 5-10 minutes. Do not leave it too long or it will set. Mix the cooked mixture in with the raw plums and honey. Spoon into jars and screw on lids. Cool in a refrigerator to around 20C then leave to ferment in a cupboard for 3-4days at 20C, before transferring to a refrigerator.
Jamlady Bev Afleld, the author of The Jamlady Cookbook (ISBN1589802357) says "Toss out jams with molds as they can be dangerous, making your sick and/or causing respiratory problems. Molds can produce mycotoxins and often have roots that go deeply into the entire jar of jam."
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
