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Plum and Bay Jam
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Juicy plums and delicate bay leaves combine well for a crimson soft-set jam. Serve with savoury dishes on scones, as a filling for a Victoria sponge, or on hot buttered toast.
Makes: Approximately 1.8kg
To make this jam the conventional way, cook on the hob for the same amount of time, using a large heavy-based pan or preserving pan. Rub the pan with butter or add a little butter during boiling to help to reduce and disperse scum.
Always break bay leaves to release their flavour.
Always use preserving sugar as the large crystals dissolve slowly and evenly to reduce the amount of froth, giving a bright, clear set.
This recipe was first published in September 2000.