Plums We are now into the last few weeks for local Sydney Basin Plums. There are many types of plums grown locally. Blood plum with the dark skin and dark flesh are just coming to an end, as Angelina a small plum with a dark purple skin and yellow, firm, juicy, very sweet flesh will continues a little longer. Some of our local farmers (from Bilpin across to Oakdale) experienced hail in the November, before the fruit had began ripening, this has left small marks on the fruits skin.
This means if you shop around at the local farmers markets you can get some great priced plums for jam. I like to make my plum jam with a little less sugar than traditional methods.
Cut the fruit in half and remove the seeds. For every 5 cups of fruit I put 50ml of water, a lemon in juice and a little zest. Cook this till soft, then puree. Then add 2 parts fruit puree to 1 part sugar. Cook this in a pot on low until jam consistency. Check a small amount on a saucer in the fridge.
Another great idea is plum sauce. As above but use 4 parts puree to 1 part sugar and add star anise, cinnamon, five spice and a little dried chilli, boil until sauce consistency. Try this with some BBQ Duck or Pork.
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