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Monday, 24 October 2016
Plum and rhubarb jam, a fete and a birthday
I had planned to get to the jam making earlier but I was busy getting my Christmas parcels in the post to Ireland and Scotland. It was a rude shock to find that Australia Post is only doing seamail for parcels over 2kg and if you dare to attempt it they had a long form to fill out. Apparently people don't send enough parcels seamail these days. Hurrumph! I still love seamail to keep the cost of Christmas parcels down. Am I the only one? I guess not many people make jam these days either.
I used a bit more sugar that I usually do as I wanted to make sure the jam kept well. I had added some water and left this in the recipe below but I do wonder if it was really needed as there was so much juice that seeped out of the thawed plums and I was waiting for ages past when I wanted to sleep for the jam to reach the right consistency. I would have loved to taste the jam but not enough to eat a whole jar so I contented myself with eating some of the scrapings from the pot.
Finally I was given some gingham and rubber bands to top the jars. Again it really looked quite smart. I also took along some strawberry and rhubarb jam. Towards the end of the fete I checked the jam stall and was pleased to find none of my jars left.
Peppa Pig at the funfair) who is her latest best friend. I got some dodgy out of date eye serum in an adult lucky dip (do people use eye serum?). Due to the weather, a lot of kids activities like hair spray, face paint, tattoos and craft were moved indoors. It didn't take long for the books to follow.
grubs (truffles) above. They sold rather quickly. Yay!
I was really impressed with someone who bought lots of op shop plates and arranged bakes on them and wrapped each plate of cakes in cellophane. They looked really attractive and would make great gifts. In fact I might steal the idea for Christmas presents. And the cellophane was good when gusts of rain blew over the cake stall. It was no fun mopping water off a few plates of cakes.
I felt sorry for those who were queuing for up to half an hour when it rained. One burst of rain was so heavy that everyone in queue looked really shiny wet with coats plastered to them. I imagine some of them just wanted to head for home once they had voted rather than to spend time at the fete. But then I also expect some people might have made a sympathy purchase because it was just so sad to have made so many preparations and have the weather turn on us like that. But that is Melbourne spring weather and we soldiered on as best as we could.
My sister looked gorgeous and I really enjoyed catching up with family and some of her longtime friends. Sylvia was excited to have a late night but I was glad to collapse into bed at the end of the day.
More jams on Green Gourmet Giraffe:
Mixed berry jam (gf, v)
Peach and pineapple jam (gf, v)
Plum jam (gf, v)
Plums and raspberry jam (gf, v)
Rhubarb and strawberry jam (gf, v)
Strawberry chia seed jam (gf, v)
Plum and Rhubarb Jam
Makes about 10 x 250ml jars
6.5 cups sugar
1 cup water
1/3 cup lemon juice (about 1 1/2 lemons)
Stone and chop plums. Chop rhubarb into 1cm pieces. Place in large saucepan/stockpot with rest of the ingredients. (At this point I left mine for 24 hours because was busy.) Bring to the boil. Simmer at medium heat (reducing to low heat once it thickens a little) until it passed the saucer test or falls off the spoon like jam. Mine took about 90 minutes. Perhaps next time I leave out the water! Ladle into sterilised jars and screw lids on tightly. I turned mine upside down for about 5 minutes to encourage the lids to seal. Cool and keep in a cool place until ready to open.
NOTES: To sterilise jars:
While jam/chutney is simmering, sterilise your jars and lids. I bake mine for 30 minutes in the oven at 150 C and boil the lids on the stovetop for 10 minutes, then driy them on a rack. I find it easy to put all the jars in a roasting dish so I am not having to handle them individually.
On the Stereo:
The very best of Edith Piaf