Tag Archives: homegrown

Plum Jam

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I was lucky enough to be given a load of Victoria plums from a friend – so what better thing to do with them than whip up some jam! I wanted to go for a slightly lower sugar jam so I used mostly halfspoon sugar but you could use normal sugar (just bear in mind you’ll need more sugar – a 1:1 ratio of sugar to fruit if so). You can use any weight of fruit you have, just adjust the quantity of sugar accordingly.

You will need:

900g Plums

500g Halfspoon sugar or 900g of jam sugar

Juice of 1/2 lemon

(Tiny knob of butter/spread – optional)

To start with pop a saucer in the freezer (to test the jam later!). De-stone and chop the plums in to quarters or small pieces (keep an eye out for the little maggots that sometimes get in them!).

Pop the plums in to a large saucepan with the sugar and lemon juice.Using a very gentle heat start to warm them up, folding the sugar in until it melts.

Bring it up to the boil gently (the key is taking your time so keep the heat low). Stir occasionally. Once it’s boiling you can turn it up a little and let it simmer for 5-10 mins.

A froth may form – if it does you can either skim it off with a spoon, or you can add a tiny bit of spread/butter to disperse the froth, or just leave it (I left it – I’m not too fussed about it!).

Test the jam after 10 mins or so. Put a small amount on the saucer from the freezer leave it for a min or so. If you can create a trail through the jam that doesn’t refill, or if the jam crinkles up when you push it, then it’s ready. If it’s still runny allow it to simmer for another couple of minutes and test again. If the fruit is very ripe you may find it takes much longer – it’s all about the ratio of water to sugar so keep boiling off the water (or you can add a little extra sugar too).

Pop some clean jars in the oven at about 100 C for ten mins or so. Remove the jam from the heat and pour into the jars.

Apply wax seals and cellophane if you have it (Lakeland and other places do fab little sets, but if not you can just put the lid on). Allow to cool, label and store in the fridge.

It should be ready to eat after 24hrs. If it turns out not to have set then it’s no drama, you just have a lovely plum compote to pour over yoghurt, pancakes or ice cream instead! Plum jam does have a tendency to over set – if you find it’s a tad rubbery don’t panic – empty the jars back in to a pan, heat gently and add a little water to loosen it. Perform the saucer test again and then pop back into the jars (having cleaned and sterilised then again).

Enjoy 🙂

Xx

Ps also delicious spread on a slice of plum and cinnamon loaf (recipe here)!

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Plum and almond loaf

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My wonderful 103 yr old Nan has a lovely Victoria plum tree in her garden and this year she had such a bumper crop that I was lucky enough to get a huge bagful! So I thought I’d better bake something to go and share with her over a cuppa to say thank you.

I’m a massive almond fan and they go so well with plums so I thought a plum and almond loaf would do the trick! It’s a delicious moist loaf, and only about 298 cals for a slice!

You will need:

225g dairy-free spread (or bitter)

225g sugar (I used 112g of half spoon sugar instead)

225g self-raising flour (any flour you like)

100g ground almonds

4 medium eggs

1 tsp almond extract

1 tsp cinnamon

Approx 250g plums,

Flaked almonds to decorate

Optional – 2 tbsp plum or apricot jam

Preheat the oven to 170.

Put the spread and sugar in a bowl and beat until light and fluffy. Add the eggs, one at a time and continue to beat (don’t worry if it splits a bit). Add the flour, cinnamon and ground almonds and fold together.

Chop 2/3 of the plums into small pieces and add in to the batter, together with the almond extract. Fold until well distributed.

Spoon the mixture into a lined or greased loaf tin. Slice the remaining plums and on the top. Sprinkle on the flaked almonds and a little sugar and cinnamon.

Pop in the oven and bake for 1 hour 30 minutes (check occasionally and cover with foil if it starts to burn on top), or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack.

Brush the jam over the cake and leave to cool completely. Serve in slices with a cuppa (the Nan is optional)!

Enjoy 🙂 xx

Blackberry bakewell slice

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Having made some blackberry jam I thought it was only right to find a use for it! I love Bakewell tarts – that combo of almond frangipane and jam is just delish! So I thought I’d make a blackberry version!

You can obviously use shop bought jam for this but if you fancy making it yourself then you can follow my recipe here (blackberry jam). If you have the time, and inclination, you can make your own short crust pastry (recipe below) or you can just buy the ready made stuff from the supermarket! This made one tray and three small tarts – approx 20 slices, at 299 cals each!

You will need:

For the pastry
300g plain flour
125g cold butter or dairy free ‘butter’/ spread
30g sugar (or 15g half spoon to save cals)
1 egg
2 tbsp non dairy or dairy milk (optional)

Or one pack of ready made short crust pastry.

For the filling:
approx 200g blackberry jam

A handful of blackberries

A handful of flaked almonds
250g dairy free spread
100g caster sugar (or 50g half spoon sugar)
5 eggs
250g ground almonds
2 tbsp self-raising flour

If you are making the pastry put the flour, butter and sugar into a processor and pulse until it resembles breadcrumbs. Add the egg and pulse until it comes together into a rough dough. If it is too dry add a little milk. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20-25 mins.

Unwrap the dough (or open up your packet of ready made pastry!) and turn out onto a floured surface. Roll it out until it is large enough for your tray (l used one thought 20 x 15 cm, and then three small round tart cases).

Grease the tin or line with baking parchment and then lay the pastry tins and trim off the excess. Pop in the fridge to chill for 10 – 20 mins and preheat the oven to 200 C.

Remove from fridge, prick with a fork across the tin and line with baking parchment and fill with baking beans (or dried pulses or rice if you don’t have any). Bake for 15-20 minutes, or until the pastry is lightly golden-brown.

Remove the paper and beans and brush the pastry with a little spread, beaten egg or milk and then return to the oven for 5 mins or so until golden brown. all over with the remaining beaten egg. Remove the pastry from the oven and turn the oven down to 180 C. Once done remove and leave out to one side.

Now start on the filling. Beat the spread and sugar together until light and fluffy. Add the eggs one at a time and beat gentle each time (don’t worry if it appears to split a bit). Add the flour and ground almonds and beat together.

Spread the jam over the pastry, be as generous as you like – I love the jammy bit so I like a thick layer!

Gently spoon or pipe the filling over the top and smooth it down. Press in the whole blackberries, and sprinkle with a little sugar and flakes almonds.

Bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool.

Slice and serve – on its own or with some ice cream or custard!

Enjoy 🙂

Xx

Easy Blackberry Jam

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Still making the most of the blackberry season and thought I’d have a go at a simple blackberry jam. Perfect for using up the end of season blackberries or those that have gone a bit squishy!

It doesn’t matter what weight of blackberries you use just ensure you use an equal weight of sugar.

You will need:

500g blackberries

500g jam or preserving sugar

Juice of 1 lemon

(Tiny knob of butter/spread – optional)

Ensure your blackberries are clean and then pop in the saucepan together with the sugar, and lemon juice.

Using a very gentle heat start to warm them up, folding the sugar in until it melts.

Bring it up to the boil gently (the key is taking your time so keep the heat low). Stir occasionally. Once it’s boiling you can turn it up a little and let it simmer for 10-12 mins.

A froth may form – if it does you can either skim it off with a spoon, or you can add a tiny bit of spread/butter to disperse the froth.

Test the jam after 10 mins or so. Put a small amount on a plate and pop it in he fridge for a couple of mins. If you can create a trail through the jam that doesn’t refill, or if the jam crinkles up when you push it, then it’s ready. If it’s still runny allow it to simmer for another couple of minutes and test again.

Pop some clean jars in the oven at about 100 C for ten mins or so. Remove the jam from the heat and pour into the jars.

Apply wax seals and cellophane if you have it (Lakeland and other places do fab little sets, but if not you can just put the lid on). Allow to cool, label and store in the fridge.

It should be ready to eat after 24hrs. If it turns out not to have set then it’s no drama, you just have a lovely

Blackberry syrup to pour over yoghurt, pancakes or ice cream instead!

Enjoy 🙂

Xx