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This is a very simple recipe that can be cooking whilst the rest of the meal is being prepared.
Ingredients (enough for 2) 2 Skinned Chicken Breasts (or could be turkey) 8 Chopped & stoned plums 12 Chopped grapes 1 Small finely chopped onion 1 teaspoon of Italian herb mix (or mixed herbs) 1 teaspoon of curry powder 1 drizzle of olive oil 2 teaspoon of marmalade 1 sliced lemon Method
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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 Ingredients 1 Kg washed stoned plumbs Grated zest and juice from one lemon and one lime 900kg granulated sugar 300ml water Method 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 This year we have a bumper crop of small plums. In fact so many that several branches have broken off the tree in the recent high winds. This has generated large numbers of windfalls which seemed a waste to leave to go rotten so have turned some of them into Plum Chutney. This tastes fantastic in salads or in sandwiches. The recipe is given below
Ingredients 1 large bowl full of stoned and chopped plumbs 1- 1.5kg 350-400gms chopped and cored apples (windfalls are good here) 250gms chopped onions 150gms raisins 1 Chopped chilli 1 tsp fennel seeds 1 tsp allspice 1 tsp cinnamon 1 tsp coriander 1 tsp salt Freshly ground black pepper to taste 600 ml cider vinegar – or white wine vinegar 250-300gms brown sugar (more sugar is needed if using cooking apples, and if plumbs are not quite ripe) Method Put all the ingredients into a large pan Bring to the boil and stir until all the sugar is dissolved Simmer gently for 1.5 -2 hours until a golden brown colour - stir regulalrly to make sure does not stick Put clean glass jars in oven at 140 C with lids off upside-down for 10 minutes. Also put lids in oven if metal The chutney should be thick and glossy now With great care take glass jars out of oven and fill to just below the top. 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 |
Tim Fuller
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views. Archives
November 2015
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