Sliva Bulgarian for Plum.
There are still the odd few around, I had a handful to eat off a tree this morning but not enough to make anything now. Although I may be able to find some in the hedgerows to make a Plum Clafoutis a really delicious desert Mmmmm!
Good job then that I had been hard at work harvesting the tree’s I have & have managed to preserve lots of jars of both Compote & Jam so here are the recipes for both.
These are two VERY easy ways to preserve your plums! I wish I had done this when I had a very prolific Victoria plum tree in Droitwich Spa all I did with those was plum crumble or freeze plums for crumble, which of course is just as nice but boring after a while!
4 lbs (1.8 kg) damsons, not quite ripe
¼ pint (145 ml) water
4 lbs (1.8 kg) sugar for a tart plum, I use less for a sweet plum
Wash and wipe the damsons. Pick over to remove stalks & check for soft or bruised plums, discard.
Put plums into a pan with the water and simmer gently until the fruit is soft, pressing the damsons against the sides of the pan to break open and release the stones. Remove the stones.
Add the sugar, stirring until it has dissolved.
Bring to the boil and boil rapidly for about 10 - 14 minutes until the jam sets when tested, do this by dropping a small amount on a saucer you have put in the freezer, leave for a min or two & if it puckers when you push it with your finger it is ready. Remove the remainder of the stones as they rise to the surface.
Remove the scum if there is any.
Pot and seal while still hot.
If the jam is not set after 10 mins check it after another 4 mins
First wash & sterilise your jars, I recycle all my jars from sauces , tomatoes & jam.
The dishwasher is a great way to clean & will sterilise but only if you are using then immediately. If not rinse jars again 1/3 fill with water & put in microwave for 4 minuets high power. I sterilise the lids by pouring boiling water over them in a bowl. Be careful when removing them from microwave as they will be very hot!
Check your plums do not use any that are bruised or showing signs of degeneration.
Wash plums, Leave the pips in.
Empty sterilised jars of water.
Fill the jar near to top with the plums, you can mix different varieties if you wish, then add 6dsp sugar fill to top with water so all the plums are covered seal lid on jar. Gently turn & rotate the jar to dissolve the sugar before you boil.
Line a large pan with a cloth, I use a tea towel, put in jars & fill pan with water to top of jars bring water to boil & boil for 20 minuets this will also seal the lids to the jars you will hear the pings as they are cooling & the lid will no longer depress in the top. Remove carefully from boiling water, I bail out water with a jug first till I can grab the jars safely with a cloth or oven glove. Put them on the side to cool, this will take quite a while.
The jars of fruit will last in a cool place for a good year or more, I keep mine in the cellar
This recipe is not Bulgarian but well worth making when you have an abundance of Plums. This recipe originates from France (Limousin)
You can use the plums previously compoted. Also make with cherries, Mmmm
Plums, white or red
1oz plain flour
1oz caster sugar
Set oven at gas 4 180c 350f
Butter a shallow baking dish & add the plums
Mix the flour, caster sugar, eggs & milk until smooth & creamy
Pour mix over the plums & bake for 30 - 35 mins When cool dust with icing sugar or sugar.
Enjoy with thick Mascaponi cheese, Ice cream or if you can get it cream!