Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.
1.5 kg plums, washed
8 cm cinnamon stick
60 g fresh ginger, peeled and finely grated
1.5 kg marrow, peeled, seeded and chopped
3 3/4 cups (1.5 kg) sugar, warmed
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Put the plums in a large stainless-steel or enamel preserving pan with the cinnamon stick and ginger. Add 2/3 cup of water and simmer for 30 minutes, or until soft. Meanwhile, steam the marrow for 30 minutes, or until it is tender. Add the marrow to the plums and cook for 30 minutes, or until very soft and pulpy. Cool slightly, then pass the mixture through a stainless-steel or nylon sieve into a large bowl.
Weigh the fruit pulp and allow 2 1/4 cups (500 g) of sugar for every 500 g of pulp. Pour the pulp into the clean preserving pan, add the sugar and stir over medium heat until the sugar has dissolved completely.
Increase the heat and boil rapidly for 15 minutes, then test for a set. If necessary, continue to boil until setting point is reached. Skim the froth from the surface, pour the jam into clean, warm jars and cover immediately. Label and date when cold.