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| Sloe plum jam |
Following green plums, yellow and blood
peaches are maturing now. While busy eating tree ripen peaches, the plums kept in
the fridge need to be used up, so it is jam making time.
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| plums Reine Claude, Bejonnieres |
These plums are tasty and juicy when
fresh, but when cooked, it is very liquid and the flavor is mild. So during a
walk in the forest, found that sloes (wild plum) are ready, so harvested a big
bag.
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| sloe |
Sloe has very dense texture with lots of pectin, very intense flavor and
fragrance but mildly astringent, so I mix with home grown plums for best of
both world.
I use the oven to cook plum jam to save the
time to stirring over a hot stove.
1. Cut green plums into halves and remove
stone, add a pinch of salt and some sugar to sweeten. Bake at 150˚C for an hour
to soften and reduce moisture.
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| baked plums |
2. Place sloe in a large baking tray and
add a cup of water, bake at 150˚C for an hour to soften.
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| baked sloe |
3. Press cooked sloes to expose stones and
pick out stones.
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| baked sloe and plum |
4. Mix the two plums together, adjust
sweetness, and bake to re-boil before keeping in jars.
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