Monday, 18 August 2014

Plumple – Plum and Apple Jam

I have the plums ~ I have the apples ~ I’m going to make Plumple.

damsons

eating apples - variety unknown

eating apple - James Grieve

cooking apples - bramley

Take equal amounts of both ripe plums and cooking apples or under-ripe dessert apples.  De-stone the plums and cut into four or more pieces.  Peel and core the apples and cut into slices.  Place into a pan, just cover with water and cook until soft.  Alternatively, simply chop all the fruit roughly, cover with water and simmer till soft enough to sieve out the stones, pips and so on.  In either approach, weigh the puree and add the same amount of white sugar to the pan and simmer gently, stirring constantly until the sugar has dissolved.  Turn up the heat until it nearly boils and the puree turns jammy, take off the heat and pour into hot, sterilised jars.  You could add a little lemon zest along with the sugar for an extra tang.

(Taken from Bob Flowerdew’s – Grow Your Own – Eat Your Own)

‘Til next time – happy Plumpling.

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Runner Bean and Sweet Red Pepper Chutney

I thought I would try a new recipe  for chutney – a way of using up a few surplus runner beans.  Great with a curry or maybe a strong cheese.   If you are interested I have put the recipe on the Preserves page on my side bar.

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‘Til we meet again – happy chutney making.

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