I love my house and I love my garden. We’re fortunate enough to have 2 ancient yet bountiful fruit trees, a greengage and a plum. All that fruit is amazing and super tasty, but it can be hard work knowing what to do with it all. Today was PLUM DAY. It’s a day I both love and dread. I love eating the picking, eating and planning, I’m less keen on the destoning and preparation of fruit. I’ve officially decided you can get RSI from plum destoning.
This year I decided to make plum jam – it’s an old recipe that we’ve used several years in a row, requires only 3 ingredients and I think it’s pretty fool proof. If you’re someone who hasn’t made jam before then give it a go. I made 2 batches of this so now we have plenty of jars for us and some to give away too. I know jam has a lot of sugar in but a little also goes a long way. In our house, it’s a treat 😉
With still more plums to use I had to consult the recipe books….and found a yummy sounding Prune Chutney, which of course I have adapted to suit me as I never actually follow a recipe. I can’t wait to try this one. Cheese, cold meat….and chutney – OH YES.
Plum Jam Recipe (makes about 8 jars):
3kg plums (no need to destone or chop – WHOOP)
2 kg sugar
- Use non squidgy, unblemished plums for this, not qute ripe ones ill work well as well as ripe ones.
- Place the plums and water in a large pan (I use my pressure cooker pan) with the water and bring to the boil, bubble for 30 minutes.
- Remove from the heat and add the sugar, stir in and then place back on the heat and bring to the boil.
- Boil for 10 minutes and stir, continue to boil and stir, gently removing the stones as they come to the surface, but keep the rest of the fruit in the pan (sounds obvious but a certain husband removed stones plus fruit leaving no jam!).
- After about 20 minutes it should be ready, look thickened and jam like 😉 I don’t do any jam tests but can tell when it’s ready.
- Pour into sterilised jam jars and seal.
Do you have fruit trees in your garden? What do you do with all your fruit?