So onto the next batch of plums. I’ve had more success in the past with my pickles and chutneys so decided to play it safe for the next one.
- 5 plump garlic cloves
- 10cm piece of fresh root ginger
- 2 green chillies – deseeded if desired
- 1kg cooking apples – peeled, cored and chopped
- 675g sweet onions – peeled and chopped
- 500g plums, stoned and chopped
- 360mls cider vinegar
- 300g white granulated sugar
- 1 tbsp salt
- 2 tbsp chopped fresh sage
Using a food processor work the garlic, ginger and chillies into a paste
This smelt gorgeous after going in the food processor (maybe had been a bit heavy handed with the ginger)
Put all the ingredients except the sage in a preserving pan, and bring to the boil stirring until the sugar has dissolved (at this point I realised I really need a preserving pan as I battle to fit it all in my large pan)
Over a fairly low heat, simmer for 40 minutes until reduced and thickened. Stir in the sage and continue to simmer for 2-3 minutes.
Pot in hot sterilised jar and cover with vinegar proof seals.
Secretly I’m optimistic about this one. Early testing makes me feel its a little bit feisty. Could be good with some cheese.
Recipe taken from Jams & Chutneys by Thane Prince
Yesterday morning I did my usual trick of dragging the kids down to the library to kill some time. On the way home we passed our local allotments and it was their open day so we went in for a bit of a nose.
They had a stall selling fruit and vegetables at ridiculous prices. I managed to get a weeks worth of vegetables and 4lb of plums for less than £5. The glut of plums meant I have had a very busy morning.
So to start, plum and cinnamon jam. I made a batch last year and had issues with it not setting. You have to use a spoon to get it out of the jar but it still tasted gorgeous so I decided to have another try.
- 1kg plums
- 1kg white granulated sugar
- 10cm cinnamon stick
1. Cut the plums into halves, removing the stones
2. Finely grind the cinnamon (this was more difficult than I thought and ended up throwing it in the food processor)
3. Put the fruit into a preserving pan with 250ml water, sugar and cinnamon. Cook gently over a moderate heat for 10-15 minutes until the sugar has dissolved.
4. Increase the heat, bring to a full rolling boil and cook for 3-5 minutes until the jam has reached setting point.
This is where I hit the same problem as last time. It just did not want to set. I kept boiling and testing and nothing was happening. I had a bottle of pectin in the fridge so threw half of that in and it made no difference. I really do not know what I am doing wrong. Maybe jam is not my forte. Tastes alright though. Everything I read says plums are full of pectin so set far too easily. Just not the plums I buy!