Plum and Cherry Brandy Jam
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




 kg plums
125 ml water
8 tablespoons lemon juice
1 2/3 kg sugar (caster)
4 tablespoons cherry brandy

Preparation

1 In a large saucepan, cook plums and water over low heat until plums are very soft. Add lemon juice, simmer 5 minutes. Add sugar. Stir until sugar dissolves. Increase heat; boil rapidly for 15 minutes or until jam reaches 105C. Remove from heat. Stir in cherry brandy. Remove scum and let stand for 5 minutes. 2 Stir well and ladle into hot jars and seal. 3 Makes 2.5 litres. 4 Keeps for 3-4 months. 5 Ensure storage jars are well sterilised.