What to do with too many plums, wasn’t what I was saying this year as sadly I didn’t get the usual excess of plums, that I usually get on my trees. I think one of our trees had about 3 on it and the other had slightly more but by the time they were ripe the birds and wind had got to them and left none for us. Unsure why this was such a bad year for us…Lucky for me a fellow college came to my rescue as he has had a bumper crop this year and has given me loads of fresh plums and two huge frozen shopping bags full that are now safely in our freezer.
So I am now saying to myself what should I do with so many plums and if you are in the same boat as me, have excess plums and are unsure what to do with them all, then stay tuned because I will be trying for the first time making all sorts with the delicious plums I have.
First on the agenda is Plum Jam as it’s easy but I must admit I’m a bit of a cheat when it comes to Jam as I use the fruit, Jam setting sugar and nothing else. After feeling a bit guilty I read the back of the Jam setting sugar and it seems that all that is added extra to the sugar is a type of setting agent like gelatine.
It’s quick easy and tastes good but must admit it’s a bit on the sweet side so after posting this recipe and hunting down some more jars I’m going to try giving Jam making ago the old-fashioned way, I’ll be posting a recipe once done. But in the mean time here is my very easy Plum Jam -
Easy Plum Jam
1kg of plums, pips removed (last year I left the plums in and it gave the jam a rustic look)
1kg Jam setting sugar
Makes 4-5 250ml jars depending on skins etc.
1. Place pitted plums in a large bowl and mash with a potato masher
2. Place the plums and sugar in a pot and put onto a low heat
3. On low heat, stirring occasionally wait until all the sugar has dissolved about 10 minutes
4. Once sugar has dissolved, turn up the heat and rapid boil for 4 minutes
5. Once it has boiled for 4 minutes, place a small spoonful onto a cold plate and do the wrinkle test (wait till cooled slightly and with your finger push the Jam, if the top wrinkles it’s done).
6. Take immediately off the heat and pour into prepared jars as below –
Preparing the jars:
So far I have been buying brand new Jars and lids but next round of Jams/chutney/Sauces I make I will be using old jars and lids.
1. Place clean jars in oven at 120° whilst making the jam
2. Place clean lids into hot boiling water and keep on boiling until required
3. With tongs take out each jar one at a time to fill and put the lid on when the jam is completed.
4. Once filled with jam place lid on jar and tighten
5. You should hear a pop when the lid has sealed