Plum, Lemon & Bay Jam recipe :: Preserving Autumn with Papermash

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Gorgeous stationery. There’s nothing quite like it to make me clap my hands together with glee. I’m pretty sure that almost any project can be improved with the addition of washi tape, luggage tags, baker’s twine, and a really fabulous set of stamps. Papermash is my favourite stationery shop, and the place where I buy all of my festive wrapping supplies, year after year. Thankfully, though, there’s no need to wait until the festive month to get creative…

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In my kitchen, I’ve been busy with my jam pan, preserving the season. This week, I’ve been making batches of homemade Plum Jam. After a conversation with my Instagram friend, Silvana, I’ve adapted my recipe to include lemon and bay, and my goodness, it’s tasty! Of course there’s a limit to how many jars of jam even three hungry boys can eat, so I’ve been packaging up jars to give away to friends and family.

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Papermash’s lovely Autumn Leaf Stamp Set is the perfect choice for all manner of seasonal crafts. I’ve been using mine to create elegant autumnal gift tags to decorate my jam. The prettier the jar, the more delicious the jam, right?! If you’d like to do the same, I’ve shared the recipe below, and you can pop over to Papermash and pick up a leaf stamp set of your own, as well as tags, twine, and all manner of other treats.papermash-autumn-stamp-11

Wouldn’t these leaf-print tags look lovely strung from some twine as a simple autumnal bunting?  If you need me, I’ll be busy stamping…

Plum Jam with Lemon and Bay

Makes 6 large jars

1.5 kg plums

1.25kg granulated sugar

400ml water

3 fresh bay leaves

1 lemon

Place a small saucer in the freezer. Sterilise your jam jars by heating in a low oven, or washing in the dishwasher at a high temperature.

Halve and stone the plums and place in a preserving pan with 400ml water and the bay leaves. Carefully remove the peel from the lemon in 4 long slices. Slice the soft pith away from the peel and add the slices of peel to the pan.

Bring the pan to a simmer and cook gently until the fruit is tender and the skins soft – this will take at least 20 minutes. It’s important that the skin is soft, to prevent it from bobbing to the surface of the finished jam.

Remove the bay leaves and lemon peel. Add the sugar and stir until dissolved.

Bring to boiling point and boil rapidly until setting point is reached. (To test for setting point, place a teaspoon of jam on the saucer that you chilled in the freezer. If the surface wrinkles when you push at it with a finger, it’s ready.) Pour the hot jam into the hot jars and cover, with circles of greaseproof paper and the jar lids.

Allow to cool before decorating! I used the Autumn Leaf Stamps along with some alphabet stamps to decorate luggage labels, attaching them to the jars with washi tape, and tying on some hole-punched bay leaves with gold baker’s twine, for a pretty (and fragrant) finish.

(Recipe adapted from River Cottage Preserves Handbook by Pam Corbin, with inspiration from Silvana de Soissons)

{This post is in collaboration with Papermash, but all words and ideas are my own.}

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