FOOD
SUGAR, SPICE & ALL THINGS NICE
Celebrate the flavours of autumn with sweet and juicy plums, in season until early October
CO-ORDINATED BY SARAH HAMILTON-WALKER
PLUM JAM
Makes 500g/1lb 2oz (approximately 2 x 250g/9oz jars) Takes 2 hours
INGREDIENTS
• 700g/1½lb ripe plums
• 200g/7oz Bonraw
Silverbirch sugar
• 3 tbsp fresh lemon juice
1. To make sure the peel is really clean, wash the plums thoroughly and soak them in baking soda and water for about 10 minutes. Rinse the plums under running water and cut into small chunks.
2. In a large bowl, mix the plums with the sugar and fresh lemon juice, then set aside and leave to marinate for about an hour.