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I often use a hand blender to chop up the plums after they’ve boiled down for a few mins and gotten soft (after removing the stem & pit).
Often omit the pectin entirely to make a ‘spicy plum sauce’ instead of a jam as I find it has more uses (like in baked sweet breads, on top of pancakes or inside crepes). I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving.