Plum stones and Jam

busiscoming2

I have made different jams over the last couple of years. Some have set well others not so.
This year I tried the Jam sugar (with Pectin) but it didn't seem any different except more expensive!

I have used plum stones in a muslin (some pounded up) which have given the best results.

I am thinking of keeping the stones from the next lot of plums I use so that I can use them as the pectin source in other jams. My question is this:
What would be the best way to keep them and how can I prepare them? I wondered about blanching them in boiling water, cooking them gently in the oven or just leaving them on kitchen paper until they are dry and keeping them in an airtight container.

Any suggestions? Thanks.

jamanda

I would freeze them and then just use how many you need. If you open freeze them so they can be separated, you can put them in a bag/container and they'll keep for ages.

busiscoming2

jamanda wrote: »

I would freeze them and then just use how many you need. If you open freeze them so they can be separated, you can put them in a bag/container and they'll keep for ages.

Thanks, I've done this.