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This year’s wild plum/cherry plum jam

Posted by on Wednesday 10 August 2011 in cooking, preserving, wild food | 4 comments

I wasn’t planning to make any jam from the mysterious plum-like fruit that grows outside our kitchen window but when John said he wasn’t sure if he could be bothered making wine, I had to do something with our first harvest. And boy, am I glad I did.

It was about 1kg of mysterious plums (pre-stoning), about 300ml of water, about 750g of sugar and 2tsp of vanilla extract/flavouring.

I’m not sure whether it’s the vanilla or the fact that the plums were super mega ripe when I used them but YUM. I think it’s far nicer than last year (although to be fair, it is a while since I ate last year’s jam so I might be misremembering it/confusing it with something else).

I only made about 3lb because I wanted to make some ketchup with the rest of the plums I had to hand (that’s cooking as I type) but it’s so nice that I want to make more straight-away. Thankfully it looks like we’ll get a few more kilos of fruit yet!

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Wild plum/cherry plum jam recipe

Posted by on Monday 23 August 2010 in cooking, growing, preserving, recipes, wild food | 9 comments

So last week, we went fishing for fruit on the mystery fruit tree outside our kitchen window. We collected 5.5kg of the plum-ish fruit, probably sacrificed as much the floor gods, and there is still a fair bit up there (albeit not terribly accessible). We’re not sure if they’re wild plum or cherry plum as everyone seems to have different opinions on what constitutes one or the other. Whatever they’re called, they’re very tart but also very sweet.

John wanted to try making plum wine (more on that another time) so I only commandeered 2kg of the harvest for our first batch of plum jam. (I’ll do another smaller jamming once he’s decided how much wine he is making tonight.)

The recipe calls for preserving sugar but granulated sugar would work just as well – preserving sugar is more expensive but the bigger crystals result in a clearer jelly. You don’t need jam sugar (sugar with added pectin) as there should already be enough pectin in the fruit.

UPDATE: Just a quick note to say that in 2011, I added a few drops of vanilla essence to the jam and it added a lovely round flavour. I can’t remember exactly how much or when (I think it was after the sugar so it wouldn’t be cooking too long, but wanted to mention it anyway, because it was delicious :)

Wild plum/Cherry plum jam recipe

2kg of ripe wild plums or cherry plums
1/2 pint of water
1.5kg of preserving sugar (or slightly more if you want it sweeter)
The juice of a lemon/liquid pectin if needed

Jars (we misc old food ones – it probably fills about 6 x standard 450g/16oz jars, but have a seventh on standby just in case)
Waxed paper discs

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