Candied plums jam
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Les Jardins d'ici
The wonders of growing, eating and sharing fruit
A process used to keep morsels firm in strawberry jam can be applied to other fruit such as apricots and plums. We applied it to Victoria plums in Southfields last September.
Healthy use of local fruit is a possibility that goes beyond the borders of London and the UK.
Two important elements for the success of a local fruit initiative: have a property where own fruit trees can be taken care of, and a community effort. Two articles in yesterday’s Wimbledon Guardian illustrated this perfectly.
It is surprising how sweet and tasty some grapes that grow in South West London can be. We also made jam with an other variety that was not as pleasant to eat fresh.
Promising fruitage on that South West London tree…
Apples picked this morning were on today’s menu here in Southfields as well as a kiwi picked three days ago in Wimbledon. We compared it to a kiwi purchased in the trade.
I ran a compote-making workshop at the London Orchard Project’s Apple Festival in October. I bought a Christmas gift from them to create a legacy for London.
There are still apples on the tree nearby. People can see it above their heads on the street everyday, including children whose school entrance is twenty meters away.
Just an image of an apple and a pear… to wish you a merry Christmas!
Adding enough thickening agent to a jam is a quick way of making the delicious sweets that we call in France ‘pâtes de fruits’. Probably not a recipe for complete beginners, but still not very difficult.
Les Jardins d'ici 