Plum Preserves – 5 Delicious Things To Do With Free Fruit
I am undecided about plums. Bought in the supermarket they seem to have been picked weeks before they are ripe. Hard, sour, with an annoying tendency to suddenly race beyond ripe all at once – they are too tender for lunch boxes, too sour to eat without sugar and, frankly, lacking in flavour.
If you have a source of plums fresh off the tree though… Oh yes. A very different fruit indeed. Yielding and honeyed, quite unlike anything you can purchase in a punnet. The problem is, though, that if you have access to a plum or damson tree then you have access to more fruit than you can possibly eat before it starts to rot. Which is where preserving comes in. Plums are easy to preserves and the results are delicious. If you see cheap plums right now – or better still have a free source – remember that plum jam on a pancake in November is worth some effort in August. Here are five of my favourite things to do with plums.
- Make Jam. Plums and sugar alone make an excellent jam – in fact the natural balance of acidity and pectin in plums makes for jam that is not only delicious but very easy and straightforward to make. But this sweet concoction can only be improved by the addition of cinnamon, as in BBC Good Food’s recipe for Cinnamon-Scented Plum Jam.
- Make Chutney. If you prefer something more savoury than sweet, why not turn your glut of plums into chutney? Chutneys are simplicity to make – no fiddling with sugar thermometers or waiting to reach setting point. Put your ingredients in a pan, bubble over a low heat for a long time – done. And the results are delicious with cheese or for dipping poppadoms into. Try Pam Corbin’s recipe. And remember that the most important stage with chutney is the one where you leave the jars in a cupboard for a few months so the ingredients can all mellow into each other.
- Make Plum Leather. Somewhere between a fruit pastille and beef jerky but very much nicer than this makes it sound, fruit leathers are a handy standby for lunch box treats. Try Olia Hercule’s recipe.
- Make Damson Jelly. For me, damson is the queen of jams (gooseberry is king, if you are wondering) but even I find the chore of removing all the stones a bit off-putting. This is where damson jelly comes in. As with all jelly preserves, all you have to do is cook the fruit – stones included – down to a mush and then leave it overnight to drip into a bowl. The resulting liquid is boiled up with sugar to make the jelly. Jars of intense, sweet jelly and not one moment of fiddly stone-removal. This recipe works with sloes and plums if you have them instead. Jellies work just as well with roast meat as with a round of toast – a truly multi-tasking tracklement.
- Make Plum Cheese. This uses the same technique as a jelly – boil up your fruit, strain, add sugar and cook till it’s ready – so there is no fiddly stone-removal. But the result is a firmer preserve that can be turned out of a mould and popped on a cheese-board. It’s like the pricey quince cheeses you see in delis, only with plums. And cheap. Try Larder Loves’ Plum And Lime Cheese.