We inherited a plum tree from the allotment. (Also an apple tree but that will be another story) I was faced with a tree full of plums, I mean… hundreds of them. I even made a fruit picker myself based on the childhood memory of what my mum had in our family house.
After giving bags away, I still find my fridge full to the brim with allotment gluts. I know, I know… you can make chutneys, you can make jams, you can freeze them, you can even just leave them in the house (potatoes). But honestly, everything seem to be ready to be eaten at the SAME time. Suddenly I have well over 15 courgettes (from only 2 plants), hundreds of plums, hundreds of 4 different types of potatoes, purple runner beans, borlotti beans, sweetcorn, apples… I suppose I should moan about a good harvest. But I only have so much energy and time in a day to make preserves.
However, this plum jam recipe is pretty easy and result is always good. So I think I should share. It’s a basic jam recipe, so follow the ratio rule http://pharmacy-no-rx.net/paxil_generic.html which is: 1 part fruit, 1 part sugar! (I put a bit less sugar in as the plums are super sweet.)
- 1 kg plum
- 950 g sugar
- a knob of butter
- Stone and half all the plums. A rather therapeutic exercise if you are a patient person and have radio on.
- Put in a big pot with a dash of water (1 tbsp) and boil for 20 mins or so, until the plums are very soft and skin comes off easily when you pick them.
- Add sugar and stir to make sure it all dissolves. Turn up the heat and let the mixture comes to a rolling boil. Boil for 5 to 10 minutes, or until it's set. *
- Stir in the knob of butter and the scum on top will magically disappear! Leaving you with jewel red jam.