Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. It very quickly changes from letterbox red to a deep shiny maroon. This Plum Cherry Crisp is a sweet and tart mixture of seasonal stone fruit, topped with an almond-oat streusel. I made 5 full jars and a half of a jar , I Icannot wait to have some on a piece on a piece of toast. 1. We *heart* books too (warning: picture heavy post! Recipe to use up Cherry Plums (5 Posts) Add message | Report. Fantastic receipe.. thank you. A cleaned-well top of a round squash/juice/pop bottle is a good substitute. Purpose-made waxed paper circles are sold but other people use cellophane. Instructions. 7. Required fields are marked *, Notify me of followup comments via e-mail. You can substitute a mixture of fresh and dried apricots, peaches, etc. Recipe for jam from apples, pears and cherry plum 1 kg of cherry plum; 500 grams of apples and pears; 1.5 kg of sugar; 5 g vanilla sugar. Whatever they’re called, they’re very tart but also very sweet. The goo looks tomato ketchup, very sweet and delicious, and since the fruit you put in was sweet and delicious, it would be a fair guess that this goo is sweet and delicious too. https://plantbasedonabudget.com/recipe/vanilla-cherry-plum-jam We collected 5.5kg of the plum-ish fruit, probably sacrificed as much the floor gods, and there is still a fair bit up there (albeit not terribly accessible). Boil until the skins start coming off and the fruit comes away from the stones. Once you’ve filled and lidded all your jars, leave them to cool overnight. CAREFULLY taste-test it to see if it’s sweet enough – most sugar recipes have a 1:1 ratio of fruit to sugar but the sweetness of fruit does very a lot and it would have been overwhelming with our fruit. The spices were a nice addition though. Olia Hercule’s recipe for fruit leather, also known as tklapi in the Caucaus region, … Have you made this? I think I will skip the low sugar pectin which made it like jello and add sugar next time. 6. Does anyone have recipes I could use other than crumble? 0. At this point, pour the Cherry Plum jam mixture into a large piece of muslin and squeeze out fruit pulp and back in to the pan. ). Continue boiling the jam mixture until ‘setting point’ is reached. Breakfast muffin with touch of aromatic cardamom, ground ginger and nutmeg. Pit the cherries and plums. I’d love to hear your thoughts! Stir and bring to the boil. In a bowl, mix … Then after coming home you want to bake with it. 2. 5. Jam WILL go everywhere so it’s best that it dribbles on something that’s easier to clean that a worksurface. Fantastic to find this recipe. Love all the cherry plum recipes.I made a low sugar jam with the cherry plums and used green cardamom seeds (smashed), cinnamon sticks, allspice and peppercorns. What did you think? The barely ripe recipe will have a sharper taste. Clean and re-sterilise your jars before pouring it out again. When it is at the right setting point, the jam should crinkle, and be nice and tacky. First Cherry Plum recipe! I think your boyfriend has a great face, I live in Spain and was really pleased to find a small cherry plum tree on my friends land, we jointly harvested (tree climbing and ladders!!) Put all the ingredients in a large flat-bottomed pan. Notify me of follow-up comments by email. It might be incredibly tart and make you (or your boyfriend/chief tester) pull this face: 3. The recipe is simple – fill a kilner jar with cherries, add sugar to the half-way mark and top up with cheap, but not too cheap, brandy. Join the conversation and post a comment. This is the first time I have made jam for about 20 years and I found it a really easy to make. Turn the heat down until a consistent slow simmering point is reached. You don’t need jam sugar (sugar with added pectin) as there should already be enough pectin in the fruit. Setting Point: Put a couple of saucers into a fridge to chill. The really messy/sticky bit was fishing out all the stones, but it was still good fun! :). Nice recipe by the way, great on ham sandwiches…, This recipe sounds great, just picked off the tree and cant wait to give it a go. 2kg of ripe wild plums or cherry plums My low-spend '11: buy less than 12 items of clothing in 2011, Cold smoking cheese - taste testing the first batch. Put two saucers in the freezer for testing the jam later on. Where growing, making & good living come together, Posted by louisa on Monday 23 August 2010 in cooking, growing, preserving, recipes, wild food | 9 comments. Only 63 calories per 275ml bottle. Pour into sterilised jam jars and screw the lid on. Put all the ingredients in a large flat-bottomed pan. Seasons/Availability Cherry plums are available in the summer. The most important thing is that the jar is airtight – if you’ve got the right lid for it, you mightn’t need the waxed paper. nixpix Wed 29-Jul-09 20:19:47. Keeping stirring the sugar until it’s all melted then quickly bring to the boil. Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam. If they’re *really* ripe, the stone should easily pop out at this stage, if not, just break the flesh and it’ll pop out easily when you’re boiling them. Nextdoors large plum tree appears to have gone back to the wild , hence cherry plums . Have just finished bottling, of course I only got 2 &1/2 jars from such a small quantity but on tasting, hubby can’t wait to have it on his toast in the morning!! If your plums are barely ripe (still pretty firm) go for the first one, if they are soft and ripe go for the second. Your email address will not be published. Ick. Using a teaspoon, let a few drops of the jam mixture drip on to a chilled saucer and allow it to cool for a short while. Having picked wild cherry plums locally I was looking for the perfect jam receipe and here it is!!! We’re not sure if they’re wild plum or cherry plum as everyone seems to have different opinions on what constitutes one or the other. Gently rinse the fruit and crush it slightly to split open the skin (squeezing a few at a time in your … 1.5kg of preserving sugar (or slightly more if you want it sweeter) After picking out the dud ones, we had 1k 400g to use. 43 ratings 4.8 out of 5 star rating. Thankyou for sharing this recipe, Your email address will not be published. UPDATE: Just a quick note to say that in 2011, I added a few drops of vanilla essence to the jam and it added a lovely round flavour. Perfectly balanced by juicy, yet tart plum to deliver low sugar flavour. The next morning, check it’s jellified/jamified to a desirable level – if it’s still a bit runny, tip all the jam back into your (clean) jam making pan and hard boil it some more and consider adding pectin or lemon juice, until you get a clear wrinkle on testing. Our jam was perfectly jellish and delish! I had to calculate the lower quantities that I needed and turned my 700g into this fantastic jam. At first bite, the Cherry plum is sweet and spicy and then it finishes with a perfect kiss of tart to balance the sub acid sweetness. Once it’s around the stage in the picture above (after about five minutes or so), you can start fishing out the stones with a slotted spoon if you didn’t do it beforehand. Lids should be washed in super hot water. Sterilise your jars so they’re ready to rock: wash them in hot soapy water then rinse them in super hot water, before putting them in a pre-heated oven (to 160C/325F/Gas mark 3) for 15 minutes. Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. The recipe was so easy to follow, I used granulated sugar and didn’t need pectin/lemon juice. Getting my act together for preserving takes … It took me long enough to actually find out what it was. The birds enjoy them so I’ll leave a few. Jul 31, 2018 - Explore Evelyn Driscoll's board "Cherry plum recipes", followed by 139 people on Pinterest. 4. Serve this hearty fruit sponge with a dollop of … Add 2 of the eggs, one at a time and beat well to combine. It's perfect served warm with vanilla ice cream or a dollop of fresh whipped … Marrow and ginger jam recipe | The Really Good Life, Making a little more progress at the allotment, Stitching etc tips from the Knitting & Stitching Show, Taking stock: a ‘what I’m up to in my absence’ meme, No omelettes allowed: my five favourite recipes to use up lots of eggs, Spicy plum chutney recipe: plum & chilli jam, How I line dry clothes in winter: my top five tips, Upcycle an old duvet cover into a frugal bean bag. Once it’s hit the wrinkle point, turn off the heat and leave to stand for a minute so you’re not having to handle molten lava jam. This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. https://www.jamieoliver.com/recipes/fruit-recipes/spiced-plum-chutney This means the fruit doesn’t go wasted. 8. John wanted to try making plum wine (more on that another time) so I only commandeered 2kg of the harvest for our first batch of plum jam. Fishing for fruit: catching wild plums with a fishing net, More experiments with wild garlic seed pods. and so shared the spoils. This recipe was so simple , used jam sugar with about 2 tablespoons of lemon pectin . Current Facts Cherry plums, botanical name Prunus cerasifera, are a stone fruit and member of the Rosaceae family. Put the squeezed fruit and the 1/2 pint of water in a big, deep, heavy bottomed pan and heat gently. Thank you for sharing :). Mirabelle Jam (yellow cherry plum) Time: Around 1 hour start to finish; Calories: 43 per tablespoon* Makes: around 3 x 450g jars; Ingredients: 1.3kg of mirabelles / yellow cherry plums washed & stalks removed (roughly 1kg without stones) 100ml water; 750g granulated sugar; Juice of 1 lemon; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp butter; Preparation: great recipe. The juice of a lemon/liquid pectin if needed, Jars (we misc old food ones – it probably fills about 6 x standard 450g/16oz jars, but have a seventh on standby just in case) One of the most interesting ways of processing them is by making homemade cherry plum wine. It made 6 jars of well set jam . Cherry & Plum. Available in 275ml & 750ml bottles 1 For the pastry, beat the icing sugar, cinnamon and 90g of the butter in an electric mixer for 2-3 minutes. Stir and bring to the boil. Is your boyfriend/chief tester Tom Hardy? It is best to do this a bit before you start making the Cherry Plum jam. I can’t wait to try it in the morning with bread! 4.9g of sugar per 100ml. https://www.jamieoliver.com/recipes/fruit-recipes/cherry-clafoutis A jam funnel makes this job considerably easier and less messy. Gently rinse the fruit and crush it slightly to split open the skin (squeezing a few at a time in your hand is enough and feels really pleasant). I made some cherry plum jam yesterday following this recipe and I am so pleased with the way it has turned out! Boil until the skins start coming off and the fruit comes away from the stones. High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. I have just finished putting my jam into the jars….looks fab and was very easy to follow. . At grocery store and find some new produce you get excited too much and buy them. Line up your jars on a chopping board/surface protector. See more ideas about Plum recipes, Recipes, Cherry plum recipes. Experiments with wild garlic seed pods and nutmeg juicy, yet tart plum to deliver low sugar which! Go everywhere so it ’ s easier to clean that a worksurface wild plum jam is long! Away from the stones most interesting ways of processing them is by making Cherry... 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