Prune and marsala preserve
January 26th, 2004 by meg
fresh prune plums 6 kilo
marsala 500 ml
sugar 4.5 kg
citric acid 1 dstspn
pectin 1 dstspn
Wash and halve the fresh prune plums. Place the fruit and acid into a shallow Jam Pan over a very low heat, and stir frequently until the juice of the fruit starts to run. Continue cooking until the fruit begins to break up. Raise the heat and cook for a further 30 mins. Bring to a boil and add the sugar, into which the pectin has been mixed. Continue to boil until the setting point has been reached.
Setting Point –
This is the point at which the jam gels when placed on a cold saucer.
Place a saucer into the refrigerator. When you are ready to test the gel point, place a small amount of jam onto the cold saucer. In approx. four minutes gently tip to one side. If a skin has formed on the top of the jam and it pours in a clumped fashion rather than runs then the setting point has been reached.
Bottle into sterilized jars, and lid up immediately. Invert the jars for two minutes to allow the lids to be sterilized. Turn back the jars, using a tea towel to protect your hands and allow to cool. Label and store in a cool, dark place.