Since moving in to our first home, we’ve been blessed with a plum tree that has helped me out at Christmas time. Although what I didn’t realise is that one year in a while, it has a resting period, like last year, and I never saw any fruit.
Sadly we also had to chop down a 2nd tree to install a fence, but 6kg this year has kept been busy. It’s in an awkward spot at the bottom of the garden, partly leaning over the neighbour’s fence, so have offered them to help themselves. I hate food going to waste after all.
So far, I’ve made a James Martin plum steamed pudding in my Tefal Cook4Me Connect, Plum & Cookie Crumble using my new Denby Halo baking dish* (soon to come) and now Plum & Chilli Jam for Christmas gifts. I always make hampers; I can stay at home, save money and squashed in queues for last minute presents. Does that tick enough boxes for you?
And if chilli isn’t your thing, it is completely optional but my top tips would be to add a little bit at a time in the simmering process and luckily Marigold sent me a pack of 40 disposable gloves that were perfect for the job. I used to be your sort of wing-it girl and getting spicy eye was hit and miss, but let me tell you, it’s not worth the hassle, so try to do yourself a favour!
If you’re looking for other preserved gifts in particular, then another one I also make every year is a Sweet Chilli Chutney using some fancy Tala tops, but pretty scraps of fabric and string are equally as pretty.
Here’s how the recipe goes.
Yields 8 300ml jars
- 2kg plums, stoned & quartered
- 2kg granualted sugar
- 3 chillis, deseeded & finely chopped (Optional)
- 300ml water
- Sterilised jars (video tutorial)
- In a large jam pan (I always use my favourite Kitchen Craft), add the plums, chillis if using and water and bring to the boil and then simmer for 30-40 minutes.
- Lower the heat and stir in the sugar until it has completely dissolved.
- Now bring to a continuous boil for 10 minutes, stirring here and there to avoid burning on the bottom.
- Once the 10 minutes is up, check with a thermometer to check it has reached 105 degrees and pour in to hot sterilised jars.
- Screw the lids on night and tight and it’s ready to store or give immediately as gifts.
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