|Our 'roundabout' Cherry Plum Tree|
Using equal quantities of sugar and fruit, and no added pectin (I suspected there would be ample in the skins of the fruit..which turned out to be so), the fruit was turned into a handsome pot of jam.
Just the thing to dollop onto some warm scones fresh out of the oven!
Cherry Plum Jam
500g stoned cherry plums, washed, and chopped
Gently heat the plums over a low heat until soft and mushy (in a pot large enough to allow the mixture to double in size as it boils). Add the sugar and continue to heat on low, stirring with a wooden spoon every now and then until sugar is completely dissolved. Increase the heat to bring the mixture to a rapid boil and allow to boil until setting point is reached (I do the dollop on a cold saucer test and then place on a breezy windowsill for 20 seconds..if the dollop crinkles when a finger is run through it, the jam is ready). Ladel the jam into a warm, clean jar if consuming straight away, or a sterlized, warm jar if storing for any length of time (hard to do!).
3 cups self-raising flour
1 cup cream (US readers - heavy whipping cream - 35% fat)
1 cup lemonade (US readers - Sprite or 7-Up)
Preheat oven to hot 200-210c. Line a baking tray with baking parchment paper or a baking sheet. Place the flour into a large bowl and add the cream. Mix with a flat bladed knife and then add the lemonade, trying not to over mix. Sometimes I add a little more lemonade just to make sure the mix all comes together. Tip out onto a floured bench and pat gently into shape (DON'T knead!). Cut into rounds with a scone cutter and place onto trays, allowing room for spreading. Bake in preheated oven until well risen and golden brown on top. Serve warm with your favourite jam and whipped cream. Accompany with a steaming hot cup of tea and 15 minutes alone to read the paper...bliss!