How to make Davidson Plum Jam

Davidson plum jam is a unique and flavorful preserve made from Davidson plums, which are native to Australia. These plums are known for their deep purple color and tart taste. The jam typically has a rich, vibrant purple hue and a tangy flavor profile that pairs well with a variety of foods. It's often enjoyed on toast, scones, or as an accompaniment to cheeses and desserts.

Here’s a simple recipe to make Davidson plum jam:

Ingredients

• 1 kilogram of Davidson Plums, seeds removed
• 1 kilogram of granulated white sugar
• Juice of 1 lemon per kilogram of plums
• Optional: 100 grams of additional sugar per kilogram of fruit for extra sweetness

Preparation

Making this jam is straightforward, requiring just equal amounts of pitted fruit and white sugar, along with the juice of one lemon for every kilogram of sugar.

1. Prepare the Fruit: Start by washing the fruits thoroughly. Slice them in half to remove the pits. This particular fruit has two seeds that need to be carefully extracted.

2. Blend the Fruit: Place the pitted fruit in a blender, including the skins, and blend until you achieve a smooth pulp.

3. Measure and Combine: Weigh the blended fruit, then mix it with an equal amount of white sugar. Using refined sugar is recommended because it maintains the vibrant color of the fruit, unlike raw sugar which can dull it.

4. Cook the Mixture: Transfer the fruit and sugar mixture to a stainless steel saucepan (avoid aluminum or iron pots as they can impart a metallic taste due to the fruit's acidity). Add the lemon juice, and stir the mixture over medium heat until the sugar has completely dissolved. Continue to stir until the mixture reaches a rolling boil. Once boiling, stir occasionally to prevent sticking.

5. Achieve Setting Point: It will take about 60 minutes for the mixture to reach a setting point. You'll notice a change in consistency, with the mixture becoming more jam-like and the bubbles appearing larger. If you have a jam thermometer, the setting point is 105°C. However, always verify using the Freezer Test, as the temperature alone isn't always sufficient, and additional cooking might be necessary.

6. Freezer Test: Before starting, place two plates in the freezer. When testing, take a plate from the freezer and drop a small amount of jam onto it. Return the plate to the freezer for 1 minute. Afterward, push the edge of the jam with your finger; if it forms a skin and wrinkles, the jam is ready. If not, continue cooking and test again every few minutes. Remember to wash the plate and put it back in the freezer for future tests.

   Note: Sometimes, the jam may take up to 90 minutes to set. If it appears it won't set, you can add pectin according to the instructions on the package.

7. Sterilize the Jars: While the jam is cooking, preheat your oven to 160°C. Once the jam reaches the setting point, remove it from the heat and let it sit briefly. Place clean jars in the oven to sterilize them for 5-10 minutes.

8. Jar the Jam: Carefully take the jars from the oven and pour the hot jam into them. Use caution as the jam will be very hot and can cause serious burns. Place a disc of baking paper on top of the jam to minimize air contact, then seal with the lid.

9. Cool the Jam: Allow the jars to cool. As they cool, you may hear popping sounds, which indicate that the lids are sealing properly as the air inside contracts. This is a good sign that your jam is sealed and ready for storage.