What do you do with a glut of plums?
We returned home from Yackandandah with a huge haul of plums. We also had a few extra thrown in from the lovely Linda over at From Little Things.
So delicious! But we couldn’t eat them fast enough. To save ourselves from throwing any away, I jumped onto the trusty Taste.com.au and found plenty of recipes to trial.
The cake didn’t look particularly beautiful, but I promise it was totes delicious (it just needs an instagram filter to make it look good).
And rather easy to make too. Not sure what I did wrong – the top (which becomes the bottom) caved in. I can never remember – should I leave it in the oven to cool, or take it out right away? Anywho, it was all eaten that very night.
To make the jam I first had to make a red wine syrup which filled the house with spicy christmas smells – cinnamon, peppercorn, star anise, cloves and wine.
I’ve never made jam before, but this recipe was also very simple to follow. This is one of the first recipes that I’ve only had to cook for as long as the recipe called for. After 45 minutes on the stove I tested the jam was set by pouring a small spoonful onto a cold dish and placing it in the freezer for 1 minute. Then, running a finger through the jam it wrinkled and I knew it was done. Voila.
I like being able to turn produce into something longer-term, like jams and sauces (next plum project: chinese plum sauce). I only knocked up half a batch with 1kg of plums which created 5 jars (2 jars already gone to good homes). It feels good to be able to share what we make with those around us. Or to say ‘thankyou’ to those that share with us. It didn’t take too long to make, and did not require too many skillz.
Meanwhile, does anyone have any hot tips about de-stoning stone fruits? Halving the plums for the cake, and de-stoning them for the jam took me ages and created a huge mess. There’s got to be an easier way, no?