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Jam Eirin Gwyllt (Bullace (Wild Plum) Jam)

Jam Eirin Gwyllt (Bullace (Wild Plum) Jam) is a modern Cymric (Welsh) recipe for a classic jam of wild black bullace plums cooked in jam sugar or sugar with pectin until it reaches the setting point. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bullace (Wild Plum) Jam (Jam Eirin Gwyllt).

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Makes:

4 jars

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Pan oeddwn yn blentyn, roedd rhan o'r fferm lle'r oedd y cloddiau wedi eu ffurfio o fwlacs pigog (eitrin gwyllt) a phob mis Medi roedden ni'n arfer casglu llond bwcedi i wneud jamiau a chyffeithiau eraill. Pan ddeuthum yn 15 oed byddwn yn mynd â'r tractor yno ac yn llenwi'r bwced blaen. Am y dyddiau canlynol byddai'r Aga yn brysur gyda jamiau, picls, pasteiod a thartenni o bob math. Dyma’r union rysáit y byddai mam yn ei wneud i ni pan oeddwn i’n blentyn. Byddai hi bob amser yn gadael y cerrig i mewn. Un o'r pleserau oedd sugno cerrig o'u gorchudd o jam. Gallwch, wrth gwrs, dynnu'r cerrig allan o'r eirin cyn gwneud y jam ond dwi wedi rhoi'r rysáit fel y gwnaeth mam.

Cynhwysion:

3kg bylais (eirin gwyllt)
2kg o siwgr
20g o fenyn

Dull:

Sylwch mai canllaw yn unig yw faint y siwgr yma; a dylid ei addasu yn ôl ansawdd a maint yr eirin. Rwyf hefyd yn hoffi fy ffrwythau yn weddol sur, felly efallai y bydd angen i chi ychwanegu mwy o siwgwr. Ychwanegwch yr eirin a'r siwgr i sosban fawr dros wres isel a mudferwch yn ysgafn am 30 munud cyn dod a'r cynhwysion i ferw cyflym a berwi am 15 munud. Yn ystod yr amser hwn mae angen i chi gael gwared ar y llysnafedd yn ofalus wrth iddo godi i wyneb y jam. Mae angen i chi droi yn aml iawn hefyd, fel arall bydd gwaelod y jam yn llosgi. Profwch am y pwynt gosod trwy roi ychydig o'r jam ar blât sydd wedi'i oeri yn yr oergell. Os yw'r jam yn ffurfio croen pan fyddwch chi'n ei symud â'ch bys, yna mae wedi cyrraedd y man gosod. Os nad yw'n barod, yna dylech barhau i ferwi am 5 munud arall a phrofi eto. Trowch y menyn i fewn i'r jam (bydd hyn yn gwasgaru unrhyw lysnafedd sy'n weddill) yna gadewch i'r jam oeri ychydig yna arllwyswch i mewn i jariau wedi'u cynhesu, wedi'u sterileiddio, yna gadewch iddynt oeri a'u gorchuddio â chaeadau aerdynn.

English Translation

When I was a child, there was a region of the farm where the hedgerows were formed from spiny bullaces (wild plums) and every September we used to collect bucketfuls to make jams and other preserves. When I became 16 I would take the tractor there and fill the front bucket. For the following few days the Aga would be busy with jams, pickles, pies and tarts of many kinds.

This is exactly the recipe that my mother would make for us when I was a child. She would always left the stones in. One of the delights was sucking the stones of their coating of jam. You can, of course, take the stones out of the plums before making the jam but I've given the recipe as my mother made it.

Ingredients:

3kg bullaces (wild plums)
2kg sugar
20g butter

Method:

Note that the amount of sugar here is a guide only and should be adjusted according to the quality and size of the plums. I also like my fruit on the tart side, so you may need to add more.

Add the plums and sugar to a large pan over low heat and simmer gently for 30 minutes before bringing to a rapid boil and boiling for 15 minutes. During this time you need to carefully remove the scum as it rises to the surface of the jam. You also need to stir very frequently, otherwise the bottom of the jam will burn.

Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.

Stir the butter into jam (this will dissipate any remaining scum) then allow the jam to cool a little then pour into warmed, sterilized, jars then allow to cool and cover with air-tight lids.