My fruit trees are finally productive! I must have planted them 4-5 years ago and they have, so far, been a bit underwhelming. This year I have had a glut (or grammatically that should perhaps be an ample sufficiency) of plums.
Now, they are not just any ol’ plums. I grow three varieties; Victoria (which hardly produced anything as they did well last year), Pershore yellows (so far not that excited about them as they are a bit ‘woolly’) and Marjorie’s Seedling. It’s the latter that are amazing. Dark purple skins, very juicy with a real sharp tang and lovely rich plummy sweetness.
Well this year I have a great selection. The pershores come early (this year I was eating them in August), the Victoria’s come next (very early September) and the Marjorie’s seedlings about now.
I planted these varieties as I didn’t want too many all at once. We have eaten many of the last variety and have made plum cobblers and crumbles, but thought some jam might be nice.
I do have a bit of a problem getting my jams to set. I use jam sugar and some lemon juice (for added pectin) and even separated the mix in to two pots so I could boil it at the highest temperature without it it boiling over. This year I even got a thermometer so I could be a bit more scientific that the ‘little saucer in the freezer’ test.
With all that and three times as long boiling as the recipe suggested, it still didn’t set! I kinda gave up a bit. It tastes nice (I think) and stays on freshly made bread with a thick slab of butter… So it will do. I think it may be my cooker that is the problem, as we have Calor gas (no mains in the area) and I don’t think it gets hot enough, which is probably why my Yorkshire puds are a disaster too!
If you have any helpful jam tips or experience of Calor gas cookers, I’d be happy to hear.
Now just got to look out a recipe for apple sauce that I can freeze!