Wash and place the plumsdamsons in a deep heavy bottomed saucepan. Bring to a simmer and cook for about 10 mins until the plums are tender but not falling apart.

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British plums are soft-fleshed and loose-stoned and can be divided into two groups.

Plum jelly recipe. Set on the stovetop turn heat to medium-high and bring to a boil stirring frequently. To make this recipe worthwhile I pick at least 4 lbs. This will take about 10 mins.

From plum crumble to jam and chutney weve got plenty of plum-packed recipe ideas. Wash quarter and stone the plums. This can take anything from 15 minutes to over an hour depending on how ripe the fruit is.

Add the sugar ground cinnamon and lemon juice then let the sugar dissolve slowly without boiling. Cover and bring up to the boil then simmer gently until the fruit has disintegrated into a soft mush. Bring to a boil to dissolve the sugar stirring continuously.

Continue to stir for 15-20 minutes or until the gelling point. Ingredients 3 pounds plums pitted 1 12 cups water Sugar 2 tablespoons fresh lemon juice Coarse salt. Boil for 10 minutes stirring frequently.

Add the fruit and sugar to a wide and shallow pot with a heavy bottom. Put the plums in a preserving pan and add 200ml water. Combine the plums water lemon juice and sugar in a large saucepan.

Place in a saucepan with the plum stones spices and 400ml water. Add water to cover half of the fruit. Tip into a jelly bag and leave to drip over a bowl for a minimum of.

Bring slowly to the boil and simmer very gently until all the fruit is soft and squishy.

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