“If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That’s the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can’t be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year I have figured out how to avoid that and have updated the recipe.”
Prep: 15 mins
Cooking: 45 mins
Wash and pick over the plums.
Combine the plums and the water.
Bring to a boil and cook 15 minutes, stirring constantly.
Allow to cool enough to handle – or completely, if you like – and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
Return the pulp to the rest of the jam once the pits are out.
Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
Bring to a boil, boil 10 minutes to sterilize.
Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test — Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet — 104°C/220°F; 1,001 feet to 2,000 feet — 103°C/218°F
Sheet or spoon test — Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
I like the ‘sheet’ test.
As the jam cooks, remove any pits you may have missed.
Remove from the heat and stir and skim 5 minutes.
Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
We’ve had tonnes of amazing Kilner jar recipes this summer, but this Super Berry Sorbet is one of our favourites. Tasty and refreshing, this sorbet is made for enjoying whilst relaxing in the sunshine!
300g of frozen berries
A handful of ice
Juice of half a lime
50g caster sugar
Add the lime juice and water to a jug. Then add the caster sugar to the mixture and stir until dissolved.
In a food processor, blend the ice cubes and frozen fruit. Then slowly add the water, lime juice and sugar mixture.
Blend for 3-4 minutes on a high speed until the sorbet is smooth in texture and there are no lumps.
You can serve this now or add to a small container, freeze and serve when you fancy an icy, sweet treat!
The sun is finally out and we couldn’t be happier! If you’re thinking of ditching the beer gardens and opting to catch some rays in your own back garden, you’ll need some delicious cocktails to quench your thirst.
p.s. All the glassware seen in the summer cocktail recipes can be purchased from the Utility website here, or from dozens of other retailers here.