Canberra is the land of free plums, if you take the time to look up on your stroll down Wentworth Avenue, Kingston, in early summer. I’m not 100% certain as to their variety, but after consulting Google I believe they are either blood or sugar plums. Whatever the variety, they are delicious. So here is a quick jam I made up in celebration of my foraged plums.
+ 500 g white sugar
+ zest of 6 kaffir limes (or normal limes if you can’t get your hands on kaffir limes)
+ 6 fresh kaffir lime leaves (if you cant’t get fresh leaves, simply add more zest)
Cut your plums in half, to remove the stones from your plums while keeping the skins on. Alternatively, squeeze the stones out of the whole plum if they are really small (as ours were). Place in a medium saucepan, and retain the stones in a small saucepan.
Put 500 ml of water in a saucepan along with the plums, the sugar, the kaffir lime zest and leaves. Bring to the boil then simmer until thickened. The jam is ready when you can drop a spoonful on a cold plate and it sticks and shrivels slightly instead of running.
Meanwhile, add a small amount of water to their saucepan with your juicy plum stones in it to stop them sticking. Bring to a simmer over a low heat for 15 minutes. This will remove the remaining plum flesh from the stones, and draw out the natural thickening agent (pectin). Once the stones are clean, strain this liquid into the larger saucepan.
Remove saucepan from heat and cool completely, before placing into sterilised jars. I prefer a more rustic jam, so I do not blend the end result. If you want a smoother jam feel free to use a hand blender. Allow to set in the refrigerator overnight. Jam will keep, covered and chilled, 1 month.
Original recipe sourced from the Family Archives.