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Bullace Jam (Easy Recipe)

Easy to make jam recipe for foraged bullace plums. Great jam for spreading on toast, adding to breakfast porridge or using instead of plum jam in other recipes.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Condiments
Servings 2 jars

Equipment

  • saucepan medium size
  • 2 jam jars
  • sieve

Ingredients
  

  • 500 grams bullaces plums 1 pound
  • 100 ml water just enough to cover the bullaces
  • 500 grams sugar white or jam making sugar 1 pound
  • 1/2 teaspoon ground aniseed optional
  • 1/2 lemon juice

Instructions
 

  • Clean the bullaces and remove any stalks. the stones. Add everything to a saucepan and add water (just enough to cover the bullaces).
  • Bring to the boil, cover with a lid and turn down to a very slow boil. Simmer for 10-15 minutes until the fruit has soften.
  • Careful put the soft bullaces through a sieve. Press into the sieve to keep as much of the bullaces as possible. Discard all pips and fruit skin.
  • Return the bullace mixture to the saucepan. Check that you have about 500 grams of the mixture or add a little bit of fruit juice or water to make up the full amount. If you have much less than what you need, adjust the sugar (it's basically 1 to 1 ratio).
  • Add the sugar, lemon juice and spices if using any
  • Place the saucepan on a low to medium heat and gently stir the jam until the sugar has dissolved completely.
  • Once the sugar has dissolved, raise the heat slightly and bring the bullace jam to a boil for around ten minutes, or until the jam starts to get thicker.
  • Take the saucepan off the heat and test the jam to see if reached its setting point. The way to do this is to put a small teaspoon of the jam on a cold plate and if in about five minutes the jam firms up, its ready to be potted.
  • If the testing bullace jam hasn't firmed up in 5 minutes on the plate, put the whole saucepan back onto the medium heat and continue boiling for another 5 minutes. Repeat the test and pot up when ready.
  • Pour the bullace jam into clean and sterilised jam jars and seal immediately with clean lids. Leave to cool down on a kitchen counter and store in a dark cupboard for up 12 months.