The local wildlife are feasting on all the plums. The rooks settle on the higher branches shaking them causing the plumbs to fall to the ground. A fox has then been feasting on them, along with the local mole colony. They have opened up one of their hills and evidently been dragging the rotting plumbs down their hole.
Having picked a very large tub full and spent three hours cutting and stoning them, I was able to use them for cooking. Some went to the freezer, some for a crumble and some for jam. The recipe is given below making 4-5 medium sized jars of jam
1 Kg washed stoned plumbs
Grated zest and juice from one lemon and one lime
900kg granulated sugar
Put plums in large pan
Add 300ml water
Bring to boil and simmer for around 30 minutes until the fruit is squashy
Add the zest, fruit juice and sugar
Boil vigorously for around 10 minutes until the setting point is reached
Put clean glass jars in oven at 140 C with lids off upside-down for 10 minutes. Also put lids in oven if metal
With great care take glass jars out of oven and fill to just below the top with the jam
Cover with disks of waxed paper
Put lids on, label and store in cool dark place
Should keep for around 12 months, though once open keep in fridge
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views.