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Edited by no.angel at 2015-10-30 20:09
Myrobalan plum, num, num.
Got these free, they are abundant in the hedgerows in August (UK) and ripe. They are a bit on the boring side to eat raw, so I made jam.
About 600 to 700g sugar to each kilo of plums. I boiled them a little on their own (with about 100ml water) and mashed them so the stones will be free to float and be skimmed once the jam is made.
Add the sugar and heat and stir until the sugar is dissolved. Then boil them as fast as you can in the biggest pan you have until it nearly boils over. After about 10 mins (do not stir) do the wrinkle test. If done remove any surface scum and skim off the little stones.
Tip into sterilized jars once it has cooled slightly and seal , get a slice of bread, scrape out the pan.... waste not, want not.
Update. If you have a cherry stoner, use that for the plums before cooking. I wasted loads of jam skimming the stones.
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chekccard
Post time: 2015-10-31 04:09
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Post time: 2015-10-31 07:10
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