Saturday, 5 August 2017

river cottage plum jam


Plums -  after last year's massive harvest I was expecting a smaller yield this time round.
The tree on our allotment is only small, barely taller than I am, but once again it has produced a huge amount of fruit.
 70 lbs at a conservative estimate.
They are delicious, but there's only a certain amount of plums a person can eat. 
The carefully staged photo below belies the true situation.
I will admit to being overwhelmed by the sheer volume of fruit.



Mr digandweed, laden with bags, has been knocking on neighbours' doors plying them with plums.
Lovely daughter took more bagfuls to her Nature Play group.
 The freezer is crammed with plums; the fridge with plum compote.
It has become obligatory to eat plums at every meal!



So it was time to get out the preserving pan and start some serious jam making.
This year for a change I tried the River Cottage recipe from the River Cottage Preserves handbook.
Plum jam is one of my favourites.
Easy to make, as the good quantities of natural pectin produce a reliable set and delicious to eat.


The ratio was 1.5kg of plums to 1.25kg sugar.
And the yield  8 x 340g  jars.

The jam is now safely stowed away in the cupboard and spread on hot buttered toast in the winter months to come, will be a delicious reminder of summer.

Have a happy weekend!

annjenny
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