Sunday, August 20, 2006

Can you can?

That’s the question Nicky and Oliver asked when hosting Sugar High Friday at their beautiful blog Delicious Days. You will find the round-up on or around August 28th. The answer? If I can, you can! Maybe these video podcasts help when you are just starting.
Now to make pictures that image the coral red of a newborn red grapefruit marmelade. Or find the words to describe the anxiety to pick the right moment of jelling. The simple goodness of the whole thing; just fruit and sugar. No sugarthermometer in this house, so I rely on the old saucer-in-the-freezer trick or spoon-makes-a-ridge on the bottom of the pan, or jellied drops forming on the spoon. Whenever I make jam or jelly I think of my
Oma who used to make jam from whatever left-over fruit she had, just the odd little jar from two nectarines and a lemon. She is no longer there to enjoy mine, so I bore the rest of my family and friends with the fruit of my labouring. I still find myself reserving the smallest jar for her though.

Anyway, this month's Sugar High Friday is all about preserving. Do you
think I can get away by telling them my I can't find my camera? Have you seen their pictures... Still, I'd like to participate so....(Which one, which one? Grapefruit honeyed marmelade, plum with walnuts and cognac, red pepper jelly, apple chutney or tomato relish or the family favourite: blackberry jelly. Decision time!)
And the winner is...

Plum Walnut jam
2 kg plums
300 ml water
2 thin cinnamon sticks
1.5 kg sugar (I used “jelly sugar” sugar with added pectin)
100 gr walnuts, chopped
4 tbs cognac

Quarter the plums, destone, separately bring stones and water to a full boil, reduce the heat and let simmer for 10 minutes. Sieve, discard the stones, the water is used in the jam.
In a large non-aluminum kettle, combine plums, water, cinnamon sticks and boiled water. Bring to a full boil, stirring every now and then for 10 minutes until plums are softened.
Stir in sugar and let dissolve on low heat. Return to full boil. Boil for 10-20 minutes (stir once in a while). Remove from heat, discard cinnamon and add chopped walnuts and cognac, stir carefully to mix.

Meanwhile, sterilize your jars or jelly glasses and the necessary lids, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal. Before using store in a dark cool place for 1 month.Keeps 1 year. Yield: 2 ltr


  1. I would not have been able to pick a winner, they all sounded really good. To pick a winner, I believe I would need a taste.

  2. Since I took so much fun in cooking preserves from my my BIG load of apricots I am eager to get new ideas - and your lovely post is full of them ! Plums and walnuts sounds awfully good. Maybe I will give this a try. And post about it ! And it would be intersting to try "jelly sugar" once.... Have a great day full of heartwarming cooking !

  3. You can most definitely can!!!

    Just gorgeous ...

  4. Great job! I never knew you could put liquour in jams... I guess I was wrong. This recipe sounds amazing, I will definitely try this when plums come into season here.

  5. Plum jam is my very favorite. The walnuts and cognac sound really good.I'm kind of doing a plum preserves comparison project this year. I think I'm going to try this one. I hope I get to all the ones I've planned, I want a shelf of multicolored plum jams to look at when it's winter.


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