Autumn begins when the plums ripen. That’s also when jam making begins in my kitchen. Jammin’ is one of the most satisfying activities I know. It is prayerful, it is mindful, it is panful and potful. It is stirring for the soul.
Take equal quantities of fruit and jam sugar in a large thick bottomed pan. Warm the fruit and sugar together so the sugar melts. Raise the heat a bit to cook the fruit gently, depending on the fruit you are using. When happy with that, boil the jam hard for four minutes. It’s described as a rolling boil. If using plums it should look like a cauldron of molten copper.
Check the setting point by dripping a little from your wooden spoon on to a cold plate. The so called wrinkle test is passed when the small puddle of jam does just that; wrinkles on the plate.
Skim off the stones if you were using stoned fruit. Pour into sterile jars and cover. If possible think of a witty label to apply to your jam.
In some places jam may be frowned on for its high sugar content. But you aren’t supposed to eat a whole jarful at once, after all. Eat on fresh bread or scones.
Making jam has become for me something of an end of summer ritual. Also, I once used it to fund a community group visit to Jamaica, but that’s another much longer story.
I find jammin’ an excellent self-care strategy. It’s really stirring for the soul.

In our life and our believing

The love of God