This is a great recipe to use up any excess plums from a productive tree. In order to keep the jam full of chunky pieces ... Bring to a simmer and cook gently for about 5 minutes until the plums ...

This easy plum ... then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will ...

I later learned that she used damsons — small, dark and purple they are considered the king of plums for ... to set the jam. Keep a small pile of saucers in the freezer to make the testing ...

Making jam is a two-day project: Prepare the fruit the first day and macerate it ... These tools will help you up your jam game. Even if you make a great batch, it’s still okay—recommended ...

They also improve bowel function, help with constipation, and make an excellent snack when you're running low on energy. Prepare plums at home and enjoy their flavor year-round. Dried plums are an ...

I recommend using damson plums if you can get them. They make the best jam - rich, deep in colour and with a bit of lemon for a little tartness. Scrummy on toast, scones, brioche or a bakewell tart.

3. Pipe into 3" discs on a greased tray. 4. 5. Bake at 190 degrees C for 10 minutes or until firm to touch. Remove from oven and cool. 6. Heat butter in a pan. Add plums. Sprinkle on sugar. Cook for 5 ...

Preheat the oven to 375°F. Lay out the puff pastry on a lined sheet tray and place the wheel of brie in the middle. Trim ...

But to eat in the hand I prefer Czar, a lovely red and green variety or Opal, another pretty fruit. Your Victorias would make really good jam. I do think plum is one of the most under-rated jams ...