Some jam recipes don’t require more than 300g of added sugar per kilo of fruit. I tried one with plums, tasted the result and thought about the potential benefits of such a recipe with regards to sugar intake, food miles and food self-provisioning.
Some varieties of plums are easy to stone when ripe. Here are simple tips I applied this weekend to make jam.
Apples, pears and stone fruit such as plums and cherries are pruned at different times of year. Although many people don’t do it, it brings great benefits, and is quite an enjoyable activity.
“Charlotte” is the name my aunt gives to her favourite pudding. Jams, sponge finger biscuits and diluted rum are the ingredients of this delicacy, which requires no cooking.
Mixing varieties of fruits is one of the best ways of doing something personal and unique in jam-making.
Back to London fruit for a while, in order to broaden our record of the varieties of plums that grow there and provide a recipe I haven’t tested myself.
One of the advantages of pruning is that it makes trees less vulnerable to gusty winds.