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Yum... It's Plum Jam

9/12/2015

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I love September. The air is crisper in the mornings, the sky has a misty blue quality and the leaves are slowly turning from dark green to a brick red. Summer has gone to seed in a manner of speaking, as has my waist line.

Riverford, the organic farms I get my weekly fresh veg from, (www.riverford.co.uk) had some end of season plums on for delivery this last week. I couldn't resist and bought 2 punnets. As we're not the biggest eaters of fruit, I didn't want to let them go to waste and decided to make plum jam. I remember when I was a child my mum used to make lovely plum jam, marmalade and lemon curd. I've also been watching Great British Menu which is celebrating the WI's centenary this season and well what can I say I got into the WI mode. 

I played with a few recipes and created my own. There may have been a plum crumble influence and a dash of liqueur for good measure thrown in too. This recipe makes about 4 medium jars.


800 g Fresh, ripe, whole plums, washed


800 g  Jam sugar - I used Tate and Lyle fair trade jam sugar


150 ml Water


1 Large cinnamon stick, broken in half


1 Whole star anise


1 Small lemon, juiced


2-3 Tbsp Port or Chambord, actually any dark fruit liqueur of your choice I imagine would work


Place the plums, cinnamon, star anise, lemon juice and water into a heavy based pot or a preserving pan if you have one. Bring to the boil and simmer on a medium to low heat for 15 - 20 minutes or until the plums are soft and falling apart. When they break up it is easy to scoop the pips out as they float to the surface.

Add the sugar, stir until it has all dissolved, then bring to the boil and keep at a rolling boil for 5–8 minutes or until the jam begins to thicken and reaches the setting point. Remove the pan from the heat while you test for a set. To test, smear a teaspoon of jam on a cold plate. If, when you swipe your finger through, it stays separated it is set. If the liquid binds together again continue boiling on the heat and keep testing every 30-40 seconds.

Discard the cinnamon stick, star anise, stir in the Port or Chambord, then ladle into warm sterilised jars, cover with waxed paper discs (if you don't have lids), seal, and label. Store in a cool, dark place, and refrigerate after opening

Tip:
To sterilise your jars place them empty, in a large oven tray, half fill each jar with boiling water and put into an oven set at 250 degrees centigrade. Once the jars go into the oven turn the temperature down to 120 degrees and leave them for 25 minutes. Once finished remove from the oven and discard the water. Fill them straight away.

Eh voila! Homemade plum jam ready to give as gifts later on in the year or keep for your toast, croissants or a crispy baguette.

We are always looking for new recipes, if you have a great jam recipe please send it through. We'd love to hear from you.


Happy eating!

Nicolé

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Sunday, Fun Day

9/6/2015

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Everyone loves a Sunday. It is usually the day that you are somewhat more relaxed than most. The family vibe is good, food is on the go and the smell in the house is great. In our case we were out and about early because the sun was shining. One of the greatest things in life is London when the sun shines. Every man and his dog is going for a walk. Cyclists are out en mass, people smile more than they would usually do and the general ambiance is good will to all men.  No it is not Christmas, well not yet at least. 

Our regular Sunday consists of a lazy morning in bed with a vanilla or caramel latte and the news. I then come down put some washing on and get breakfast on the go. Breakfast could be anything from pancakes  to french toast or on the odd occasion a full blown English fry up. Eggs poached of course. Depending on the weather we plot out our day and go from there.  

Today we planned to meet up with friends after lunch as the boys wanted to visit the local cycle shop. Pearson's in Sheen, (www.pearsonscycles.co.uk/sheen-shop/),  is one of the oldest bicycle stores in the world and they make fabulous toys for boys and girls alike. We, the girls, were dropped off at the White Hart, Barnes (www.whitehartbarnes.co.uk) and the boys headed off into the blue. The White Hart is our local. It is on the banks of the river Thames. Benches line the path along the river in the late afternoon sun, there is a little turret on the terrace which overlooks the river and inside there are comfy sofas, wing back chairs and in winter a roaring fire. We grabbed one of the benches on the river bank and waited for the afternoon sun to swing around. You can watch the world go by and I love it. Families on their bicycles, dogs running in and out of the river all wet and muddy, kiddies squealing and couples walking hand in hand. 

It is a great place all year round, Sundays however are my favourite. Snuggle up under a blanket in the winter and drink mulled wine or port. Bask in the sun in the summer and enjoy a refreshing pint or an Aperol Spritz. In autumn the seasonal colours blaze like flames in the hearth and in spring everything is green, fresh and the promise of summer entices all. The selection of drinks, fantastic, the whisky collection excites Kyle. I personally admire the wine list, never a dull note and generally pleasant. We haven't yet had a bad meal in the pub. It is classic pub grub. Our personal favourites are the burgers, fish and chips and the honey roast ham hock to share with pickles and exciting accoutrements. We are yet to try the restaurant upstairs.

We have spent a number of afternoons and evenings here and each one holds it's own wonder. We look forward to the passing seasons along the river and to watch the world go by in it's own fashion. Welcome to Barnes and welcome to London. We'd love to hear about your favourite places and locals. Happy Sunday and I hope it was a fun day.
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