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My Plum Jam…

Ripe plums.
Ripe plums.

Don’t you always have more fruit than you can eat? It happens to me constantly, I buy what I think he family will consume but invariably they all eat one particular fruit, and the others not, or none at all. So I’ve devised a plan, I make jam of the said fruit, and lately it’s been plums. 

Sugar and plums, overnight in the fridge.
Sugar and plums, overnight in the fridge.

So I’ve just taken out their pits, and placed them in a bowl with sugar so they’ll macerate overnight. Cooking the mixture in a small saucepan is my next step, until they’re pretty much soft and juicy. As foam occurs, remove with a slotted spoon, or add a little butter to stop too much foaming. Push it all through a sieve, and as I’m going to eat it all in the next week, it’ll go directly into a jar. 

Don’t let your fruit rot, turn it into your jam!

Ruby red colour.
Ruby red colour.
  • put it on toast
  • over greek yoghurt with muesli for breakfast
  • serve with cheese
  • place over a baked pastry base, add mascarpone and plum slices, you’ve got a tart!
  • add as a ” chutney” to accompany pork dishes, or duck, the possibilities are endless!

Have good day,




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