Red Plum Jam
Brown sugar and grated orange give extra flavour to this yummy jam.
Makes about 6 cups.
- Put fruit and orange rind in a large microwave-proof bowl that holds at least 2 litres. If you use a Pyrex jug it has measurements on the outside that enable you to determine the amount of sugar required.
- Microwave on high for about 10 minutes, until the fruit is pulped. Measure 1 cup of sugar for every cup of pulp. This will probably be about 4 cups. Use one-quarter brown sugar and three-quarters white sugar.
- Stir well. Microwave for about 12 minutes, stirring occasionally. Take care near the end of cooking that the jam does not boil over. Use a jam thermometer to ensure the temperature has reached 104degC.
- Pour into sterilised jars and seal.