Half 'n' Half Jam - English X French Plum - 2in1 Combo

Ever wondered how toothpaste was stripy, or duo spread (choc and nut) was possible?... Well now you can make a Double Jam/Spread yourself! Having gifted this to a few people - it really does have a 'how did you do that?!' quality to it, as well as making a great tasting (reduced sugar) homemade jam.

This instructable was created kinda by accident - as I made some English Plum Jam (Red), with my son, and only filled 1/2 a jar...I later figured I could just add more Mirabelle Plum Jam (Yellow) on top...I realised this looked really cool, but of course the 'problem' was that the Red was hidden below the Yellow! I rather liked the idea that I could dip into either, in whatever ratio I desired, and create varying proportions of jam on my toast, as the mood took me...

The breakthrough moment, (we await our Nobel Prize nomination), was in realising I could create a 'wedge' by allowing the first pour of jam to set at an angle - thus giving equal access to either jam.

Anyway - assuming you're reading this far not because you *need* this, but because you *want* it in your life, let's jump into how to not only make Double Jam - but how you can get your kid(s) involved in the process of making food. (And if you're not a fan of high-sugar Jams/Spreads - this is a great way to make a healthier alternative).

Plums - Any will do, but ideally two different colours.

Grabber - Be it 'Helping Hand' for the Elderly, or Litter Picker - a clean one will do.

Long Bamboo Cane - with a hook screwed onto it ideally.

Jam Sugar / Preserving Sugar - with Plums the latter is best, but both work.

Jam Jars - choose ones with a good fitting lid.

Some small wooden blocks, or bricks, etc. to 'prop up' the Jam Jars at an angle.

Cooling Rack or Heat-Proof Mat.

Large thick-based saucepan. Sieve, Spoons, Small Plate & Teaspoon.

Plums in the UK are generally ready around late Summer (but given the unusually hot weather, we picked these in mid-July!).

If you don't have Mirabelle Plums, Greengages are readily available in supermarkets, as are 'yellow' plums. Victoria Plums also have a paler coloured jam.

Mirabelle Plums, as you might guess from their name - are French by origin, and are usually very expensive, so if you do find a tree, make note of it in your diary and set a reminder and location to check it our a few weeks before every year. I was told that year ago (when these trees were planted), they were probably done so, as they were illegal to grow outside France (a bit like Champaign, etc.).

Tip Tip: Put a diary reminder 1-2 weeks from when you picked them, so you don't forget!

If you're lucky, the plum tree will be short, and your can *gently* pull down the branches to access the fruit. Always take care to not damage the tree in the process!

As suggested - using a grabber, and also a stick with a hook on, to gently pull the branches within reach worked really well. We are able to reach fruit that was around 3-4m high!

As shown - add the hook to the 'cell end' of the bamboo cane, so it screws in firmly. Use insulation tape to bind any splintery areas.

As with a lot of things with kids, you realise you need to resist the temptation to 'just do it'... it is of course gonna take waaaay longer with your kids learning how to pick a plum that looks ripe - is ripe - is not rotten - and not to drop it before putting in the bag...oh yeah, and not crushing it either. It's really quite a skill to get it just right, but after 30mins trial and error, I'm sure you'll be doing great!

Don't worry too much if they are a bit squashed, as you'll be mashing them later anyway! So this is the perfect practice, before getting into say Plum Pie, which ideally wants a more perfect specimen.

We collected about 2kg of each variety. This makes around 8-10 jars depending on size.

But you can make a single jar with around 400g (a large couple of handfulls/pocketfulls).

I happened to create an Instructable recently for 'Mini Concrete Blocks', and these are by chance the perfect size (25x40x75mm) for propping up the jam jars. Check it out here!

I wrapped them in Aluminium Foil, partly for hygiene - but also as the foil (if wrapped loosely) allowed the Jam Jar to 'press into' the foil - preventing it from rolling.

If you are using cylindrical jars, it's worth using more of the foil to secure the jars from rolling - but as you can see, I used jars with flat edges / facets. If you are unsure if the jam will roll and spill hot jam, I strongly suggest you put some blocks on either side to ensure the glass jar cannot roll - broken glass and hot liquid are of course a bad combo.

Tip: In case you're unsure what angle is perfect, I suggest part-filling with water to test (look closely at first image). This gives you the right angle for the Jam.

Now that you have your 'jig', leave the blocks in place, ready to have the jars back again, fresh out of the oven.

Ideally you should use a jar sterilising tablet. The ones for baby bottles work fine and are cheap. I've done this for some years, and then ran out and tried it without with no mould or obvious difference. This is perhaps because I bake the Jars and Lids at around 120C for 15-20mins, which probably does most of the killing of the germs. That said, if you're new to things, sterilising tablets require less skill to handle hot jam jars out of the oven.

It's a myth that adding bad fruit to jam 'does not matter' - even if you imagine the bacteria will be killed, simply having a slightly vinegary taint to things is not really worth it.

If you have a 'perfect plum' - score or pick the skin, so it will split and cook. As suggested - cut out any bad bits, and of course remove stalks and leaves.

Wash thoroughly, and tip into a thick-bottomed saucepan, with at least 2-3x more space in it than the plums occupy (as the fruit can boil suddenly and foam up!).

To avoid the plums burning, add 1-2 tbsps of water in the pan. Simmer just below the boil for around 15mins so the plums are very soft.

You'll have noticed I didn't take the pips/stones out of the Plums, and this is because they will be separated later. To speed up the process, mash the mix gently, so all the flesh is separated from the stones.

Pour the mixture carefully into a sieve, over a bowl or another saucepan.

Take a spoon, and gently scrape the mix against the sides of the Sieve, pressing through the fruit pulp.

After some time you will see the pulp coming through the other side - simply scrape this off with the spoon, or a knife, and let it mix with the juice in the receptacle.

You should eventually be left with just stones and some skins. A lot of the flavour is in the skin, so this is why we cooked it thoroughly to ensure it comes through. And of course it adds colour. Discard stones and skins.

This shows 1.6kg, and I know my bowl is 0.5kg - so we're talking 1.1kg of fruit 'stuff'. Make a note of this.

Depending on the brand, you'll usually be encouraged to add 1:1 of Sugar:Fruit.

Personally, I've found this is not an exact science, and you achieve a good 'set' (jelly state) when it's even 60-65% Fruit. Though you do need to simmer slightly longer. I think it's worth it, as reducing sugar is not just better for diet, but the Jam simply tastes better.

Stir in the Sugar bit-by-bit to avoid lumps.

As mentioned - if you up the Fruit:Sugar content you'll be boiling for longer.

As a general rule, if the Jam is starting to stick to the sides of the pan, it's getting close to set point.

The Jam should have a gentle simmer, with small bubbles, but not boil to the point where it rises up in volume - and spews over! This is a tricky art to get right, but stirring is key.

A trick is also to add a small mount (1/2 tspn) of Butter to reduce boiling over, if you like. Another is to leave the spoon across the saucepan, as this acts as a 'nucleation centre' - fancy words for 'bubble popper', and will not prevent a boiling-over, but will hold it back slightly.

Try to use a spoon that is twice as long as the pan is deep. Keeps your fingers well away from the hot liquid and any spits/splashes. It really hurts.

If you do get a small burn - turn off heat, and run skin under cold water for at least 20 mins. It will feel like 15 seconds is 'cold enough' and get painfully cold, but a lot of burns advice suggests at least this to prevent deep tissue burning.

If you have a small plate, put this in the fridge to chill.

Then add about a teaspoon of jam liquid to it, and put back in the fridge.

The 'set point' is reached when the jam has a 'skin' on it when you drag your fingernail across it.

Obviously, only eat it when cool! (Easy mistake for kids to make - with all the excitement).

With your Jig ready and waiting, and the 'set point' achieved...take jars out of the oven and place in the Jigs.

Pour the hot liquid into the jars, taking care to try not to spill any.

Loosely place lids on - they need not be screwed on tightly, but enough to prevent debris and germs from entering.

Leave overnight, or for about 3-4 hours to cool, depending on ambient temperature. Do not place in the fridge.

As you can see, the 'slope' has kept it's shape nicely.

I also did some 'flat' / level ones too.

As well as one with a hole in it - which didn't really work as planned (suction effect!)

Same as before - get your Yellow Mirabelle Jam on the go!

(In case you hadn't guessed, this nicely works out on a weekend - so Saturday for Batch1, and Sunday for Batch2, etc.).

Pour as shown.

This time *do* screw the lids on tight - I suggest holding with a towel and/or oven glove.

As ever - do not strain/force things such that if you slipped, jot liquid would spill.

Leave to cool on a mat or rack.

Ideally the 'button' should have 'sucked down' and be depressed in the Lid. This means you have a good seal.

Any that have not done this, I suggest you eat first or gift to friends with the note to eat within 1-2 months. They are not 'risky' - but I've only ever stored Jam that has had the button depress - and it it can be fine for 1 year!

Do also check this guide for tips on storage and safety. Do not eat mould jam! (And no - scraping off the mould is not good enough!).

With the perfect opportunity to make 2-tone toast, you can let your kids go wild with all sorts of compositions on this new culinary canvass.

Have fun, and do share if you make this - or any variations!

Best wishes,

Jude

Amazing what you find when you google 'French and British union'...who would have believed (after Monty Python's the Holy Grail) that the French and English could have been in a union! This from the Guardian was a fun read: https://www.theguardian.com/uk/2007/jan/16/france....

Have fun, and enjoy your united-but-separate jam!