Plum Season

Soooo Many Plums......

 

Well what a season for my plum tree. After a disaster last year with no plums due to a bad storm which brought with it strong winds and blew off all the flower buds. This season has made up for it with an abundance of plums. Some I have already given to family and friends but I have been busy making plum jam and sauce. I thought I would share with you the recipes I used. 

Plum Jam

 

1.5kg (3lb 5oz) plums washed and stalks removed 

1 cup water 

Juice of 1 lemon 

1.25kg (2lb 12oz) sugar

Place plums,lemon juice and water into a large pot and bring it to the boil, stir it often. Continue to cook until the plums are well broken down and stir frequently to prevent the mixture from sticking to the bottom. Add the sugar and stir until it has dissolved. Bring mixture back to the boil. Stir it regularly and cook until setting point is reached. Strain the jam using a colander this will remove the pips but let the jam run through. Pour into warm sterilised jars and seal immediately. 

Plum Sauce

 

3kg (6 lb 12 oz) plums washed and storks removed

1.5kg (3 lb 5 oz) sugar

6 cups apple cider vinegar

500g (1 lb 2 oz)onions peeled and chopped

6 garlic cloves, peeled and chopped

3 teaspoons salt

1 tablespoon grated ginger

3 teaspoons allspice

2 teaspoons ground cloves

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1 teaspoon mustard powder

juice of 1 lemon

Place all of the ingredients into a very large pot and stir over a medium heat until the sugar has dissolved. Once it is boiling continue to boil for 2 hours until the mixture is thick.

Strain through a course sieve or colander to remove pips. Pour into sterilised bottles or jars and seal immediately. Can be stored in a cool, dry dark place for up to 2 years