The first thing to do with the harvest- plum jam. I foolishly decided it was a good idea to get cracking with this at about 10pm one mid week evening (night?) which of course meant that I didn’t get to bed for ages. Having said that, it was a relatively easy process, actually. And of course completely worth it because I now how lots of jars full of brilliant plum jam.
We cracked open the first jar at a big brunch my flatmate, Liz, hosted. I can take no credit for the pics of the amazing fresh fruit, muffins and fritters.
You will need:
About 1.5kg plums
A cup or so of water
1) Get a really massive pan, wash your plums and remove any leafs, bugs, stems, etc. Put them in the pan along with the water and turn on the heat. The plums will start to ‘melt’ and bubble away quite nicely.
2) Reduce the heat and leave for about half an hour.
3) Add the sugar and lemon and give it all a good stir. Leave to simmer for about another 20 min then test to see if it has reached setting point. You may want to pick out the kernels, I didn’t bother and it was fine.
4) Pour into sterilised jars and put the lids on straight away. Leave overnight to cool.
NOTE: Setting point: The easiest way, and most fun, I think, to do this is to get a teaspoon of your molten hot jam and put on a cold plate. Leave it to cool completely and then ‘push’ the jam with your finger. If the surface crinkles up and makes a film, you are done. If not, leave for a bit and try again in another 10 mins.
My plum jam had its first outing at a brunch hosted by my flatmate, Liz, on some nice crusty bread. Lovely. Some pics below are of the rest of the amazing brunch, which I can take absolutely no credit for whatsoever.