PLUM GUMBO
Ingredients
2.25kg plums
450-900g seedless raisins
3 large oranges
2.25kg sugar
Serves: 10-12 lb jars of marmalade
Method
Wipe, stone the plums, chop the flesh coarsely. I usually cut each half of my yellow plums in to 4 pieces.
Add to the jam pan.
Wipe the oranges and cut off the pithy top. Cut each in half lengthwise, the slice each half as thinly as possible. Then cut up each slice ensuring the pith/peel is in small dice.
Add to the jam pan.
Add the seedless raisins to the jam pan
Add the sugar to the jam pan.
Mix all together well and leave to stand over night.
The sugar will dissolve and the fruit will be in a rich syrup.
The next day, stir well and cook the jam until as thick as marmalade and ready to set.
I find it best to start with a moderate heat to warm the fruit and sugar gently, once a boil is established then turn up the heat to get the 'rolling boil'.
Put into warm jars.
Eat on toast.
