Plum Paste

[achookwoman]

Obbie, plum and raspberry jam is extra nice.  Can use frozen raspberries.

[obbie]

I have heaps of plumbs, and mulberrys.
will make tonight and post back.....

[achookwoman]

I have heaps of plumbs, and mulberrys.
will make tonight and post back.....

Yummo.

[KarenH]

Chookie, could you please share your recipe for the plum and raspberry jam?   I would love to have a go at making some 

[achookwoman]

Karen,  will do.

[achookwoman]

Karen,  i think i had better start a new thread for plum and raspberry jam.

[hstevens]

Its me again on about the plum paste.
I have made several batches now and just not that happy with the result... too rubbery. I have managed to salvage the situation by putting it back in the tmx and adding water etc, it is not quite as good however as it becomes a little too soft.

My friend is dropping off a bucket of plums tomorrow she wants me to make her some, but Im wondering should I leave the  pectin out? When I made it stove top I left the stones in, as they were too hard to get out, and it set perfectly. I then removed the stones at the end.

I  might add juice of another lemon, to give the extra pectin?
I would appreciate any advice.

cheers
helen

[achookwoman]

Helen,  don't know that I will be of much help.  It is the same as when you make jam.  I think it is a balance between the plum pulp, sugar, water and pectin.  If you want to cook the plums with the pips in , do so and then push the pulp through a strainer.   Each lot of plums will be a bit different.  So you need to adjust the  pectin.  I am still using plum paste I made over 2 years ago,  In fact having some today with some French cheese, so it is worth the effort to get it right.

[Aussie Brenda]

I too am still using Plum Paste I made two years ago, from memory I didn't use pectin. Won't be making a new batch this year the Lorikeets have stripped every fruit tree before the fruit was ready and I had not got around to covering the trees.  I hope they all got a belly ache.