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.
Ingredients
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
Instructions
1. ROAST your plums! Pop in the oven for 30 minutes at 200C.
2. Let them cool and the stones will just slip out - life is way too short to stone fruit.
3. Pop your glut in a pan with half a cup of water and two cups of sugar and the lemon juice.
4. 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.
5. 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).
6. To finish, just sieve and decanter into sterilised jars. Perfecto!
You can get all the ingredients from Farmdrop here: www.farmdrop.co.uk
Plum, Basil & Black Pepper Jam
Tagged in Food And Drink Recipes