Yes I did it, at last it seems I needed a week of vaccation to find the time to finally do what I wanted for ages. To make my own homemade jam: Apple- Plum- Cocos, Woodberries and an Austrian speciality: Powidl – Plum Jam.
The Receipes:
Apple- Plum- Cocos
400 g Apple (Gala, Elstar)
400 g Plum
200 g Cocosflakes
1 kg Gelling Sugar 1:1
Take out the apple cores and pit the plums, cut them in little pieces or mix them up, put them into a large pot and add the cocos and gelling sugar. Let it boil for about 5 minutes, while you stir constantly to avoid burning. Make a gelling test- put a teaspoonful of jam onto a small plate and look if it gelantenises. If not cook a little longer. Then fill it into clean twist off glases and put them ‘head’ down onto a clean cloth. Let them rest for about 5 minutes and turn them round and let them cool down.
Woodberry Jam
1 kg Wood berries
1kg Gelling Sugar 1:1
Mix the berries, add the sugar and let it boil for about 5 minutes. Then do as described above et voíla- wood berry jam 
Powidl
2.250 g Ripe Plums
Loads of time and patience
Pit the plums, cut them into little pieces and put them into a large pot. Let them boil (under constant stirring- we don’t want them to burn!) until they are softened then puree them with a hand- held blender and keep on stirring. Turn down the heat, so you can leave the pot for a few minutes, but keep in mind to keep on stirring until the Powidl is reduced to about a third of its original volume and dripping thickly from your wooden spoon. This will take about 8- 10 hrs, but remember good things come to those who wait In the end it will be worth your time and patience, because it will be rich in flavour and naturally sweet- no Powidl you can buy in any shop will come close to this natural master piece!
Have fun trying my receipes and stay tuned for two others which will follow in the very near future.
Cheers,
Ava’
oh that’s soooo cool. Thanks for the Powidl receipe. I think I still have some jars left after the orange marmelade I did two weeks ago (which turned out a little liquid but sooooo good I don’t really care). Now I just gonna wait until there are plums in season again – thats a good thing about Australia that everything is in season every few months with all those different climate zones producing at different times.
So I get it you can still store that Powidl at least for a while? Do you keep it in the fridge or basically just like normale marmelade/jam!?
it should be okay to leave it on a rack for some time, because by turning it upside down after you have filled the jar with hot Powidl and closed the tap you create a vacuum inside the glas, so no harm should befall your Powidl