2009 Omlet cube and run for sale

[Happy chickens!]

We have a plum tree that was already in the garden and have no idea what kind - the plums are really sweet and delicious when first picked, pale yellow/green but quickly go pappy once picked or have turned yellow. There is a fantastic crop this year so wondered about making jam. Don't know if plums have enough flavour to go it alone, so wondered about adding other fruit, although don't have a glut of any at the moment!

 

Thanks.

[Lavenders_Blue]

Could they be greengages if they are yellow-green? If so try THIS greengage jam recipe that I made last year. It's delish!

[Cinnamon]

I used a great one in the River Cottage preserves book last year - it uses some spices & also the kernels from the plums for a deeper flavour,& was truly scrummy

[Happy chickens!]

Could definitely be greengages.... mmm receipe sounds easy too, think will give it a go, thanks!

[Tara.F]

If it is plums the recipe is simplicity itself!

Bash or pierce the fruit to split the skin and bung in a saucepan with a little water.

heat gently then simmer til the stones float to the top. Plum stones are very rich in pectin, as soon as they float you know that your jam will set once you add the sugar.

For lumpy jam, fish out the stones, measure the remaining gloop and add an equal amount of ordinary sugar, stir til dissolved and jar up.

If you (like me) prefer a clear jelly, sieve through a jelly bag overnight and the next day add equal sugar and reheat til dissolved.

Resist the temptation to squeeze the jelly bag or your jam will go cloudy (although it will taste just the same!)

[Happy chickens!]

Ok the recipe looked foolproof, but perhaps not..... despite the greengages (think they must be after extensive googling!) supposedly being high in pectin have struggled to get a set, still very tasty syrup I did reboil this morning and used my sugar thermometer, but still think it's going to end up runny.

 

The really funny thing is how much fruit I've still got - I went out with a bucket to pick some for the jam, recipe was for 1.5kg of greengages, spent 5 mins picking,bucket weighed 5 kgs And that hardly made much of a dint in what's left on the tree, so anyone in Wirral/West Cheshire welcome to call in for a few greengages!

[Lavenders_Blue]

Ooh that's strange, mine set fine. I seem to remember I did have to boil it for longer than it said on the recipe though.

[Christian]

I have made around 30+ jars of plum jam in the past week and we have so many too. I think they are the same plums as you, small and yellow?

 

I boil the plums then strain through a colander, to remove the stones and skins. Add equal sugar to juice (1 pint liquid to 1lb sugar) and boil. Take around 10-15 minutes for setting point.

 

Have made plum/ginger and plum and rhubarb so far. Only a few more pounds to go, but they are falling thick and fast this week.

 

http://christianshens.blogspot.com/2010/08/no-more-tears.html

 

Good luck.