Recipes

All of the recipes that we make during workshops will be recorded here – I’ll also be setting up a recipe exchange with Natalie Doonan’s ‘Waterfront Jam’ project in Montreal – watch this space for more info!

For the Big Plum Pick in Haggerston Park I made some recipe cards to give people to take away with the fruit – plum jam, plum chutney, spiced pickled plums and plum jellyIMG_20170731_214825071

Plum Jam

Wash your plums, cut in half and remove stones.

Weigh the prepared fruit.

Match the weight of the fruit with sugar.

Heat in a large pan, on low, stir until the sugar dissolves.

Turn up the heat and bring to a boil, add a little lemon juice to help set.

Skim off any ‘scum’ that rises to the surface (keep this to eat).

After around 20 minutes test for a ‘set’ by putting a small blob of jam on a cold plate, if the surface wrinkles when it cools the jam is ready.

If not, return to the heat and boil, testing again at 5-10 minute intervals.

When a ‘set’ is achieved transfer into sterilised jars.

Eat! (or keep for a year or more unopened in a cool dark place)

Plum Chutney

Wash your plums, cut in half and remove stones.

Weigh the prepared fruit (you could mix with apples/pears etc.)

For every kilo of fruit add 275ml vinegar and 425g sugar.

Heat the fruit with half of the vinegar in a large pan, until soft.

Add sugar, the remaining vinegar and spices to taste (e.g. 1 clove garlic, 1/2 teaspoon black pepper, 1/2 teaspoon ginger, 1/2 teaspoon whole cloves)

Heat on low, stir until the sugar dissolves.

Simmer uncovered until thick – test by drawing a wooden spoon through the pan – when it leaves a trail it’s ready.

Transfer into sterilised jars.

Best left for at least a month before eating (keep for a year or more unopened in a cool dark place)

Spiced Pickled Plums 

Wash your plums, choose only ‘sound’ firm fruit.

For every kilo of fruit you will need 500g sugar, 100ml water, 100ml vinegar.

Heat the sugar, water and vinegar in a large pan on low until the sugar dissolves.

Add spices to taste (e.g. 1/2 teaspoon black pepper, a whole red chilli, a couple of whole star anise, 3 or 4 whole garlic cloves)

Simmer uncovered for about 10 minutes.

Prick the whole plums with a needle and put into sterilised jars.

Pour the hot liqud and spices over the whole plums making sure they are covered (make a bit more of the mix if you need to)

Best left for a week before eating (or keep for a year or more unopened in a cool dark place)

The leftover syrup makes a delicious drink mixed with fizzy water.

Plum Jelly

Wash your plums, choosing slightly underripe fruit.

Place in a large pan with water just to cover and boil until soft.

Remove from the heat and mash the fruit.

Transfer into a sieve lined with muslin, placed over a bowl/jug.

Place a weight on top to help the liquid drip through (but don’t squeeze) and leave overnight.

Measure liquid – for every litre add 1kg sugar.

Heat in a large pan, on low, stir until the sugar dissolves.

Turn up the heat and bring to a boil, add a little lemon juice.

Skim off any ‘scum’ that rises to the surface (keep this to eat).

After around 20 minutes test for a ‘set’ by putting a small blob of jam on a cold plate, if the surface wrinkles when it cools the jelly is ready.

When a ‘set’ is achieved transfer into sterilised jars.

Eat! (or keep for a year or more unopened in a cool dark place)

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