Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


Holidays definitely over...back to the blog.

We picked some plums and damson this weekend and decided to try to make jam with them. The children helped cleaning and cutting the fruit but I did most of the rest on my own as I was far too worried about possible burns. Still it is fun for the kids to see the change in texture, though they just could not believe the enormous amount of sugar that is needed for jam.

Plum jam:
1 Kg plums
1 Kg sugar
1 tablespoon of lemon juice
100 ml water

Wash and cut the plums and put them in a heavy bottom pan. Add the water and lemon juice. Boil the plums, water and lemon juice for around 30-40 minutes (first over high heat, but then as soon as there are bubbles lower the heat to minimum) Add the sugar and boil for another 20 minutes or so until it reaches set point. It you have a candy thermometer (try Lakeland) this just mean waiting until the mixture reaches 220 degrees - no rocket science. Put the mixture aside and spoon it into sterilised jars. Cover the jars with a circle of waxed paper ( or alternatively baking paper dipped in oil) Close the jars and store. They last for months.

To sterilise the jars wash them in the dishwasher at its highest temperature and then get them into the oven ( open side down) for 20 minutes at 120 degrees.

For the damsons follow the same procedure with the following proportions:
- 1 Kg damsons
- 780 gr sugar
- 115 ml orange juice
- half and orange zest

The main difference is that you need to boil the damsons whole and take the stones out after the damsons are soft. Easiest way to do this is with your hands but put some plastic gloves on as otherwise you will burn yourself.