The yellow fleshed plums with the red skins is what I used. I couldn’t get the deep red-maroon-purplish, juicy plums but you may use any plums you wish to use but the deepest reds are best!
1.056 kg plums, unprepared weight
72 g sago
500 g water
20 g lemon juice
196 g of sugar
22 g cherry jelly crystals (To colour. Only if plums used are not the deep red) – Optional
Weigh plums and wash them. Over a 3 liter micro-safe bowl cut diagonally all around circumference of plums pit and then horizontally. Twist and remove pits. Discard pits.
Place bowl on scale and weigh in sago, sprinkling it over, in and around plums. Pour over water so that the sago trickles into and around plums.
Seal and cook on high for 20 minutes. Set aside to steep 10 minutes and then stir until sago is transparent. If sago is not thoroughly transparent cook a further 10 – 20 minutes .and then set aside to steep a further 10 minutes.
Stir in lemon juice and sugar until thoroughly dissolved.
Test for jam consistency. If not correct consistency cook for a further 5 – 10 minutes or until you feel the consistency is to your liking. Remove. Allow to cool. Bottle and refrigerate.
PLUM MUFFINS: Makes: 24
Makes a delicious tea loaf buttered with some extra plum jam.
This recipe is not overly sweet at all and neither is the jam. I have lowered the calories and the sweetness to a point where I find it to be just right. – Just perfect to serve for tea!
NOTES: You may baked this in a round loaf pan sealed with lid to prevent steam from getting in on a wire rack over a pot of steamed or gently boiling water.
I used 2 parts my freshly ground spice mixture in this recipe. the other 1 part I added to another batch of fresh 12 plum muffins but you may freshly grind (In coffee grinder) your 3 spice mix, added to own taste.
Raisins, fruitcake mix or added crushed walnuts or pecans are all optional to add.
550 g plum jam – Homemade as above
112 g butter
5 ml nutmeg
5 ml cinnamon
5 ml allspice
264 g buttermilk
250 g cake flour or all purpose
10 ml baking soda
2.5 – 5 ml salt to taste
2 eggs, large
5 ml vanilla essence (Or 12 g vanilla pudding powder)
Melt butter, covered on defrost in microwave. Cool to body temperature.
Preheat oven to 180 C (356 F)
Grease 12 hole muffin pan.
To a 3 liter microsafe container placed on scale – weigh in or add ingredients in given order. Stir, with beaters switch off, until your dry mixture is fully wet to prevent it from flying out of bowl. Switch on beaters and beat until you have a smooth – lump free mixture.
Divide equally amongst 12 hole sections and bake for 25 – 35 minutes or until tests done. – Enjoy!