Recipes

Plums and pears galore!

For the first time since we moved here, our fruit trees are absolutely laden with fruit. I have to say slightly frighteningly so, although at the same time wonderful. Everyone is saying that this is a bumper year fruit-wise. The sugar shelves in the supermarkets are beginning to look at little sparse, bags of sugar lacking, people searching as they try to make the most of the precious harvest. We have already been out and filled tray after tray with plums, pears, and pretty yellow and red wild plums. The house has been filled with the sweet aroma of jams and fruit cheeses and now with the acidy smell of vinegar as chutneys bubble away on the stove. With temperatures in the high 30s, and soon to be 40°C, not the ideal time to be boiling fruit for hours but I cannot resist all the fabulous fruit, nor see it go to waste. There are plenty of fallen plums to keep the butterflies and other insects happy, so everyone is benefitting.

Pears and plums are piled up everywhere in the kitchen. I have looked through countless preserving books (I have many!) to come up with some different recipes. I am freezing lots of compôtes, varying the combination of fruit and flavours, so we can eat this fruit in the winter in crumbles, on yogurt or with cake. I have made curried plum chutney and pear and cranberry relish. The Plum and Rum jam was so good, I made Plum and Armagnac jam with a mix of wild and cultivated plums and damsons – a beautiful deep pink coloured jam. There is a wonderful recipe for sorbet that I may try out and plum or pear cake (probably both) to eat and/or freeze. I am really pleased with the Plum and Vanilla Cheese, a bit like Quince cheese (Membrillo), same process which is quite lengthy but worth it. A variety of different fruit can be used for fruit cheeses, which are delicious with cheese or cold meat, but also great on toast, as well as making tasty gifts for (dare I say it in August) Christmas! Plums and damsons have gone into Armagnac and gin respectively, with the promise of rich liqueurs in a few months as well as very boozy fruit to add to a crumble when it is chilly outside. The concept of cold weather outside right now is weird as it is 39°C each day with 41°C expected for a couple of days.

As I mentioned, I found this really easy jam recipe – any plums or a mixture of plums work equally well, the alcohol is optional, although the rum does pair well with the plums.

Plum and Rum Jam (From The Preserving Book by Lynda Brown)

This makes approximately 1.5kg of jam (4-5 jars depending on size) and keeps for 9 months.

Ingredients

1kg plums (any variety), washed, halved and stoned

1kg granulated sugar

3 tbsp rum

Method

1: Place the prepared plums in a preserving pan or large heavy-based saucepan with 250ml water and bring to the boil

2: Simmer for 30 minutes until the plums have softened, then add the sugar and heat gently, stirring all the time until the sugar has dissolved

3: Bring to the boil. When the jam reaches a rolling boil, cook for 5-10 minutes or until the setting point is reached. Remove from the heat while you test for a set. (see below)

4: When the setting point is reached, add the rum (if you are using this) and mix well. Ladle into warmed, sterilised jars, cover with discs of waxed paper and seal. Label when cold. Store in a cool dark place and refrigerate after opening.

To test for a set: I am a bit old fashioned and still use the wrinkle test. Chill a saucer. Put a small amount of jam on the saucer and allow to cool. Push your fingertip through it. If it wrinkles, the setting point has been reached. Alternatively use a sugar thermometer to check when it reaches 105°C.

To sterilise jars: wash jam jars in hot soapy water and rinse. Place on the racks in the oven at a low heat to dry out, while you are making the jam.

Variations:

Cook plums with a cinnamon stick and add a little ground cinnamon to the sugar for a spiced plum jam.

Add Armagnac instead of rum

Enjoy and do let me know how it goes. Next week some pear recipes as we still have loads to collect.

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