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Because in food I trust. In all forms and shapes. 

Two way plum jam

Two way plum jam

It was the year when plum trees looked like sad giants with huge heavy arms. Their branches almost touched the earth, the bees gatvhered whatever was there, harvesting was a challenge, since every plum you touched was almost falling off. Without any doubt, it was the year to eat plums, like noone is watching, to make tarts, pies, sauces, ketchups and jams. These are two versions, that use the same process, but different additions, inspired by the spices I had with me and the herbs that grow in the garden. 

Ingredients

rosemary vanilla jam:
1750 g dark, semisweet plums
600 g jam sugar
300 g Demerara sugar
3 plum kernels, crushed
2 rosemary sprigs
½ big or 1 small vanilla pod, cut open

spices jam:
1750 g dark, semisweet plums
400 g jam sugar
400 g white caster sugar
4 allspice, ground in pestle mortar
5 green cardamom pods, crushed in pestle mortar
2 tsp cinnamon

Prepare

Sterilise the jars and lids*. Place a couple of saucers in the freezer (these are for testing whether the jam is ready). 

Put the plums in a big kettle, add sugar, and on a low heat bring slowly to a simmer. (it can take to 15 minutes).  Only when the suggar has melted, add plum kernels, rosemary, vanilla, and turn the heat on to full rolling boil. Add other spices, if making other jam. Turn the heat to full rolling boil and boil for 10 – 15 minutes. 

After 10 minutes of boiling, take the kettle off the heat, wait for 1 minute, spoon a little jam onto a cold saucer from the freezer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again (using another cold saucer).

Take the jam off the heat and let the jam cool for 10 mins, which will prevent the lumps of fruit sinking to the bottom of the jars and spread evenly. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. 

* Heat the oven 150 degrees hot. Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 15 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water.


Once opened, eat in few weeks and store in the fridge. 
1 portion makes 5 x 200 ml

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home

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