Satsuma plums

plum-garden

Plums are one of my favourite fruits and I have great memories of eating plums as a kid. I only planted this tree 18 months ago and have had my first harvest. The fruit was actually pretty juicy and better than any plums I’ve ever tasted before. They were very much enjoyed while they lasted.

The tree is still small so the bird net did it’s job and I hardly lost any to birds. However, a bird did get it’s foot caught in the net and died which was pretty awful. I’m not sure how to avoid that happening again. This post is actually late as the fruit all got harvested a couple of weeks ago. I got about 8 kilos of fruit and most of it was eaten fresh but I also made jam.

Plum Jam recipe

1 kg pitted plums

500 grams sugar

juice of one lemon

This recipe works with any quantity of fruit. It’s a ratio of 2 parts fruit to 1 part sugar. It makes a loose jam.

This fruit was large so I cut it into eight pieces. Put all the ingredients into a pot and cook on low heat for an hour or so. Don’t be tempted to turn up the heat as the sugar will burn. Take off any frothy impurities with a spoon. Freeze a small dinner plate so you can test when it’s ready. It’s ready when you take half a teaspoon out of pot and it sets a little like toffee on the plate. Pour mix into steralised jars and then seal. Boil jar for at least 10 minutes and let cool. Store in dark cupboard and eat within the year.

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