Tuesday, April 27, 2010

Fresh Plums

We brought some fresh plums and apples from a farm side stall a week ago. The plums were delicious but all ripen simultaneously so we cooked some up.
The first kilo I used to make plum jam. (I cut the sugar to 2 1/2 cups for 1kg of plums) We always have commercial jam in the fridge as Rainbow is a big fan but I don't usually have any desire to eat it. Put a jar of homemade jam in the fridge and it calls to me. I think its because it actually taste like real fruit. This one is just plums, sugar, lemon and water. How easy is that. If you haven't made jam have a go it's really easy. I'm wishing I'd brought more plums! We also made some upside down cakes. I made 12 muffins out of this cake recipe and didn't use all of the sugar and butter for the topping. They still came out of the pan quite well. There not all that pretty but they taste good and these one's keep well. They would be good with hot custard, I think. They remind me of ones my boss use to make for morning tea on Muffin Monday. She also use to make ones with fresh mango in the middle of summer. Delicious.


  1. I love to make strawberry jam. I just make a batch a week and then I don't have to mess around with a canning process. It usually doesn't last the week though!

  2. Lovely, Kristine - very yummy-looking! I make jams and preserves when we pick summer berries and harvest our garden plums too, how nice to find another thing we have in common! I love making plum jam, and as you noted, I cut down the sugar too, even if it makes a more runny jam :)

  3. Hi Laura,
    I love eating it more than making it. I don't think I could be bothered making it every week. Sometimes I put a layer of wax ontop to keep it thought I'm not really sure if that's necessary.

    Hi Sheela
    Using your own plums is even better. I look forward to reading that post.

  4. I have always wanted to make jam but never got around to doing it until recently when I was inspired by a photo of quince jelly on beck's blog 'dandelion'. I made the quince jelly and it was amazing! I have since made plum , kiwi fruit and strawberry jam!! I looked at your recipe and thought you might like to know that I never added water to any fruit when I cooked them and I always used half the amount of sugar to fruit and added a bit of lemon juice to take away the sweetness. So far they have all set.

  5. Thanks Trixi,
    It makes sense to have one recipe for any fruit. I wonder if quince jelly is like quince paste that you serve with cheese. I've also never heard of kiwi jam. I imagine it would almost be a bit marmaladish... I'll have to give it a try.

  6. Oh that looks absolutely delectable. I would love to learn some day, until then, I will hungrily look on in envy :).