Perfect to dollop on a scone or pop in ice cream, the peppery hit makes it a winner with cheese too. A great way to use up errant plums, and it’ll warm you like it’s Christmas.
What You’ll Need:
- 1KG jubileum plums
- Half bag basil
- 2 cups sugar
- Half cup water
- Salt and Pepper
- Juice and zest of 1 lemon
Suitable For:
- Vegetarians
- Vegans
- Gluten free
- Dairy Free
What To Do:
- ROAST your plums! Pop in the oven for 30 minutes at 200C
- Let them cool and the stones will just slip out – life is way too short to stone fruit
- Pop your glut in a pan with half a cup of water and two cups of sugar and the lemon juice
- Bring to the boil. Chuck in your chiffonade of basil (about 20-30 leaves) a good couple of crack of pepper and a pinch of salt. Bubble away for ten minutes
- Pop in your pectin (how much) if you like your jam set, or for you purists add in lemon zest after your lemon juice (the rind contains natural pectin).
- To finish, just sieve and decanter into sterilised jars. Perfecto!
You can get all the ingredients from Farmdrop here: www.farmdrop.co.uk