Jam season

A tree in my garden which I have always referred to as an apple tree – although it hasn’t borne fruit in the 23 or more years I have lived here, so how could I know? – has been laden with big sweet pears! Considering my fruit trees are older than my 1864 house, or so I’m told by those who can tell these things, it’s amazing that they are still able to produce so abundantly, even if they only do so every few decades. Perhaps conditions suited them this year, with one early month of heat and a summer drought. Â My plum trees – Victoria and damson – also fruited well, but that’s not unusual. Â My apple trees, however, didn’t produce a bumper crop this year, unlike what others are reporting.

I made some delicious and unusual PEAR & LEMON JAM a couple of weeks ago. Â Be sure to use organically grown lemons to avoid nasty chemicals in the peel.

2 kilos of pears (peeled, cored and chopped)
Strained juice of 3 medium lemons
Zest of 4 medium lemons (use potato peeler, but avoid peeling pith)
1 kilo granulated sugar
3/4 litre water, preferably filtered or bottled

Place prepared pears, water, lemon juice and zest in a stainless steel saucepan. Â Simmer gently until the pears are just soft. Â Add sugar and stir over medium heat until dissolved. Â Bring to a rolling boil and allow to boil hard for at least 10 to 15 minutes. Â Begin to test for setting point: place small spoonful on pre-chilled saucer and place in fridge. Â Setting point is reached when the surface wrinkles slightly when pushed by a finger. Â Pour into heated sterilised jars and seal with wax disks+cellophane tops. Â Label and store in a cool place.

Last year I made a delicious vanilla plum jam (see blog ‘Harvesting from the Wild’ September 2010).  However, this was made with sugar, so this year I determined to experiment and  had good success with making a dead easy SUGAR-FREE VANILLA PLUM JAM.

4 cups large plums (I used Victorias), pitted and halve
1/3 cup agave syrup, topped up to 1/2 cup with apple concentrate
1 tbsp arrowroot
1 tbsp cold water
1 vanilla pod (I recommend Ndali, which is large and deliciously moist) – split the pod lengthwise and scrape out the past with the back of a knife

In a stainless steel saucepan, bring plums, agave, apple concentrate and vanilla paste and pod to a boil.  Lower heat, uncover pot and simmer 15 to 20 minutes, or until  plums are soft.  In a small bowl, combine arrowroot with the water, stirring well.  Add this to the boiling plum mix, stirring continuously until incorporated.  Pour into heated sterilised jars and seal with wax disks+cellophane tops or screw top lids. Once cold, pop it in the freezer, as it will only keep about 2 weeks in the fridge.