Spiced plum jam

So, my neighbour has a secret apple and plum tree. Secret from me until last week, that is. And he doesn't use the fruit from them at all...?! Seems like madness to me! So when he mentioned that he had these trees and he didn't want / use the plums, I went along like a little tramp with lots of carrier bags to gather some local wares.

The plums were almost over, but there were about a Sainsbury's (other supermarkets are available) bag full which hadn't gone off yet. I have no idea what variety they are, they are golden in colour with quite a sweet flavour but a slightly tart skin.

People often think jam takes ages, but please don't listen to them... I collected the plums (10 minutes), stoned and quartered them (15 minutes) and made the jam (30 minutes)... Less than an hour for some lovely homemade jars of smugness :)

These would be nice as presents, or I imagine would last well. See previous posts on how to sterilise your jars so you don't get green furry things living on your jam.

Makes 3 1/2 lbs / 1.7 kg
800g plums, stones and quartered (I like chunky jam, if you don't just blitz it before bottling)
800g granulated sugar plus one sachet of pectin or 800g jam sugar
cinnamon stick*
a couple of star anise*
squeeze of lemon juice*

* all optional and to taste.

Method: This is pretty tricky. Keep up.
1. Put fruit (fresh or frozen works just fine) in a big non metallic bowl. I froze the plums a week or two ago, so mine were in a lump.

2. Plonk sugar and spices on top (if using). Squeeze over lemon juice. Or don't. Then stand bowl on a plate and put another plate on top.

3. Microwave for 6 minutes on full power. Stir. Put back in for another 6-8 minutes until the jam passes the 'wrinkle' test - dip a cold spoon in the jam, then push it with your finger - if you see a little wrinkle on the surface of the jam, it's ready. If not, give it another minute or two.

4. Spoon into (hot) jars being very careful - hot jam is like napalm. Screw lids on tightly.

5. Cool upside down for 45 mins or so, then turn right side up - this will mean the fruit sets evenly throughout the jam rather than being all at the top. 

And that's it! Now you can gloat at being hugely middle aged before your time! Who would have thought my age begins with a '2' still?!!

JB x

The chelsea bun appreciation society

I think I might found this organisation if it doesn't already exist. I LOVE CHELSEA BUNS. And please please please try to make them yourself, they are easily better than you can buy from the supermarket, and just as good as you might get in a fancy little bakery. And they aren't difficult, I promise!

This recipe is pretty much the regional from Lord Sir Paul of Hollywood. He can do no wrong in my eyes (except put too much product in his hair) and this recipe was a total revelation to me.

Ingredients:

• 500g strong white flour
• 7g fast action dried yeast (1 little sachet. You could use fresh yeast too - approx double the amount is usually about right.)
• 300ml milk
• 40g unsalted butter
• 1 teaspoon salt (I use Maldon flakes and crumble them up after measuring. If you're using fine salt I'd guess that 1 teaspoon would be a bit much. Probably 1/2 would be better, but up to you...!)
• 1 large free range egg from a happy chicken
• 50g more butter, really really soft and squidgy
• 50g brown sugar
• 150g sultanas
• 100g dried cranberries
• 2 teaspoons (generous) cinnamon
• zest of an orange or lemon or whatever citrus fruit is hanging out in your fridge
• Juice of said citrus fruit
• some icing sugar (3 heaped tbs or so)

Method:

1. Warm milk with butter in either the microwave or a saucepan (not a saucepan in the microwave, that would end in disaster) until your milk is warm and your butter is melted.

2. Meanwhile, mix the flour, salt and yeast in a big old bowl.

3. Beat the egg and lob it into the flour, followed by the warm buttery milk.

4. Mix together briefly with a spoon until a soft (very soft) dough forms.

5. At this point you'll possibly be cursing as you may have a messy porridgy bowlful of gunk s opposed to a beautiful, soft, elastic dough, but thrust in the Silver Fox - gently work the dough with VERY LIGHTLY floured hands on a non floured surface for 10 mins OR leave the mixer to do the work with a dough hook on low speed for approx 7 mins.

6. I promise the Hollywood is right - as the mix cools and the flour absorbs moisture you will develop a gorgeous soft dough. Once you're at this stage, plop into an oiled bowl, cover with cling film and leave somewhere toasty for an hour or so, until it doubles in size. You should now have this:

7. After proving, you will have a beautiful, pillowy dough. Plop it out onto a fouled surface and gently press the air out.

8. Mix the dried fruit, sugar, cinnamon and zest together.

.

9. Roll the dough out to approx 30 x 20cm and tack the front edge down to the surface - this will prevent it sipping while you roll it later on. Just squidge it all the way onto the top and it should 

stick.

10. Next, cover it with the nice squidgy butter, then sprinkle the filling over, giving it a good press into the dough.

11. Roll it up nice and tightly, and chop into 12 fat slices...

13. Stand them cut side up into a very well buttered roasting tin...

14. Cover with cling film, leave for 30 mins or so to prove again, getting nice and fat so they touch (just). This will mean they have a beautiful soft edge when you tear them apart.

15. When ready for the oven, bake at 190 degrees for 15 mins, check they're not catching (they can have a foil hat for the last 7 mins if they are) and bake for another 7 minutes (22 minutes total. That wa made out to be far more complex than necessary...!)

16. Again, feel smug as you remove the tray of gorgeousness from the oven. Resist as long as possible then dive in... :)

P.S. - they freeze really well too. A batch of 12 means we usually have some in the freer for an after work treat during the week - just defrost for 30s or so in the microwave and they're pretty damned amazing. ENJOY!!!!

JB xx