There are several other varieties of home-grown plums, all suitable for cooking or eating raw when fully ripe. I love to eat local, and I do mean local as in fresh-picked from our back yard. Wash the fruit and discard any damaged ones. Terms of Sale, Privacy, Terms and Conditions. We treat your data with care. Allow to cool. For the damson sauce. Instructions. no ginger? This website uses cookies to measure analytics and serve ads. Reduce heat and cook gently 45-50 minutes until thickened. Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point. Ingredients: 1kg greengages, washed and stoned and cut into quarters 2 small brown onions, peeled and finely chopped 2 Bramley apples, peeled, cored and diced 225g sultanas 1 tbsp grated fresh root ginger 1tsp cinnamon tsp turmeric 2 tsp salt 600ml white wine or cider vinegar 400g granulated sugar They are medium in pectin level and that's why I add the juice of a lemon (if I don't add the kernels to the jam), as based on my grandmother's greengage jam recipe. The true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. Do it - all in for three years Its worth it! Finely chop the onion and mash the garlic. Remove the stones with a metal spoon and place onto a plate. Beth Shepherd - Pampers and Pakhlava says. Wash floor. For the 2kg bag, at Waitrose they charge 1.35 per 2kg bag a saving of 55p per bag. It has set when you run your finger through it and leave a crinkly track mark. a lovely easy recipe and the result is delicious - had 0.8kg greengages, made 2 lovely jars and they won't last long, Stay informed with the latest news and events from Meilleur du Chef and subscribe to our newsletter. I have always thought of chutneys and pickles as an essentially English thing, but of course, like so many of our seemingly traditional foods, they actually have their origins in our long history as a trading nation. Spot on David! When you can draw a wooden spoon through the mixture, leaving a trail that remains clear for a few seconds . Reduce the heat and simmer for 20 minutes. 3 Finely slice the onions, using a sharp knife. Try out some of our tangy plum dessert recipes including one of our sponge cakes (there's one with custard too), a crumble or jam. Submerge the tomatoes in a bowl of boiling water and leave for a few minutes. Bring to a boil, stirring until sugars dissolve. Check out Wanderfood Wednesday! Can I heat a Christmas Pudding in a microwave? Sweet and Tangy Plum Chutney Sreelu's Tasty's Travels. 11. Remove the muslin bag and spoon chutney into jars, sealing down immediately. Halve and stone the greengages. Wash the fruit and discard any damaged ones. The jars will stay warm for quite a while. Finely chop the apples and onions. The sterilising method that we used is simple. store@roughwayfarm.co.uk, Web-sales Telephone: 1. 020 88 95 64 84 Please email first, (Please note we do not take phone payment. Address: Good luck with the canning! Id like to can the chutney and Im wandering if I need to double or triple the amount. Tiny Greengage Plums are a green, sweet delight in the produce department right now. Prep 10 mins Cook 40 mins Recipe Bottled raspberries This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. This recipe needs 1.5kg, so A simple chutney recipe that works great as a gift What is membrillo? If you like your jam to be very sweet just add more sugar incrementally, tasting after it had dissolved, before bringing the fruit to the boil. Or give them a try in a savoury dish such as duck with spiced plums. Please come visit at pamperspaklava.com. Greengages are a sweet, green plum with a fleeting season that lasts from August to September, so preserving them in a chutney is a great way of getting to enjoy them year-round. Aug 8, 2016 - Delicious chutney, made with greengage plums from our backyard. Now you can stay up to date with all the latest news, recipes and offers. Watch. Add the sugar and stir until dissolved. Im sure Twitchy, our resident squirrel, rues the day I moved in and drew Big Papas attention to the specialness of the fruits that grace our trees. It was excellent, not too runny. Monday: OH had a fried Pork Steak and . Bring to the boil whilst stirring and then simmer for around 10 minutes until the fruit is soft.3. Want to try your hand at plum chutney? Season with sea salt and ground black pepper. Lightly crush the cardamom seeds in a pestle and mortar (or in a small bowl) and add to the pan with the star anise. 2 x 500ml jars with airtight lids, sterilised. Add the fennel powder and chilli strips and mix. In one click, store and find all your favourite recipes. Here are a few notes to get you started: Chutney is a combination of chopped fruits or vegetables (or both) that has been simmered with vinegar, sugar and spices until reduced to a thick puree, which is then potted and sealed, and should last for ages. Greengages, because of their colour, are deceptive - they can look unripe and forbidding but taste very sweet. Tonbridge, NB Damson Jam: This recipe works well with damsons. The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed you need to store them for at least three months before eating. Orange Marmalade to be made. Bring to a boil, then reduce to a simmer, leaving to reduce for 30-50 minutes. If cooking with greengages, crme frache or Greek-style yoghurt will enhance their natural. Place the plums in a large preserving pan with 100ml water. Enter the email address associated with your account, and we'll send you a link to reset your password. The secret of the damsons utter charm is that because its a sharp fruit its flavour is not killed by sugar, so damson jam remains perfectly tart and not over-sweet. Toasted buckwheat 100g of buckwheat, soaked in cold water in the fridge overnight maldon salt 1 pinch of sumac rapeseed oil Start with the pickled greengages as these need at least 48 hours to. This means that it can be used for cooking as well as spreading on toast. See tricks and tips below). Peel a couple of large strips of the orange zest, using a veg peeler, then add to the pan along with the orange juice. Stir and simmer for about 1 hour (or longer) with the lid off until the mixture has gone thick. Heat the oil in a medium-sized pan and add the onions, ginger and chilli. Got a LOT of plums? Preparation As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. Steps: Put the prepared plums in the pan with 300ml water. We collect jars all year round for our jelly, chutney and jam making sessions. I like to cook both greengages and plums in a compote of Marsala wine - see recipe below. My fondness for our plums could also be due to my sentimental nature which is fueled by the knowledge that our trees are very, very old trees. See our privacy policy. Plums (or greengages), Bramley apples and fresh ginger are slowly cooked with aromatic spices in these gorgeous autumnal homemade chutney recipe. Wash the greengages (no need to dry), remove stalks, halve to remove the stones, cut in quarters and add to the pan. Bring to the boil and simmer. Remove the plum stones manually which should be floating within the pulp. today for just 13.50 that's HALF PRICE! Halve the plums and remove the stones, then roughly chop. Can I heat a Christmas Pudding in a microwave? Ingredients vegetable oil 4 shallots 1 kg mixed plums 3 fresh bay leaves 1 cinnamon stick 5 cloves teaspoon ground allspice teaspoon ground ginger 400 g brown sugar 1 orange cider vinegar The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. The chicken lady passed me a teaspoon filled with greengage loveliness. Our greengage chutney recipe is spiced with chilli, turmeric, mustard seeds and ginger and is delicious when paired with cheese. Label when cold and store in a cool, dark place, away from damp. Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers (waxed disks, wax facingdownwards and plastic covers secured with plastic bands). Hello CS, I don't think that you can replace the metal plate. Greengages are worth poaching and freezing for later in the year. Greengage Chutney Gingered Up with coriander, cardomom, black pepper and fresh ginger this chutney is hot and fruity! Keep stored 1 month before eating, and remember that most chutneys develop fuller flavour the longer they are kept. SEE ALL DELIA'S RECIPES FOR CHUTNEYS, PICKLES AND PRESERVES. 2. Meanwhile, stone the plums and chop. Add the sugar and keep stirring on the heat until it has completely dissolved.4. I have a more traditional recipe that I will post soon. This would also work well with greengages, if you can find them. It was unbelievably good. 8 trusty chutney recipes. Give them a stir then add the vinegar and leave to simmer for around 20 minutes, Greengages vary in taste, with some sweeter than others, so try the chutney and add a little sugar if you'd prefer a sweeter flavour, Allow the chutney to cool a little then transfer to sterilised jars, where it will keep for up to a year. Want more hand-picked deliciousness? Ingredients 2 large punnets greengage plums 1 large spanish onion 2 cooking apples 2 fat cloves garlic 600ml (approx) distilled malt vinegar 350g (approx) unrefined cane sugar 1 dozen (approx) large candied dates pinch salt spices to taste (keep whole, in muslin) Method Add the fruit and onions and bring to the boil. I heard once that if you include some kernels it helps it to set. After 7 great years on Wanderlust and Lipstick, Pampers and Paklava has moved to her own website. mature 3-4 weeks before eating, store out of direct light and use within 3 months once opened, This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator, Lift out the stones onto a plate until you have found all of them and have the same number as the greengages that you started with, When the chutney is cooked to your desired thickness, lift the pan off and pot up into the warm and sterilsed jars, Rinse the greengages if they need it, drain well and count into a large pan, Place over a low heat while you peel and chop the onions fairly small, Peel and core the apples, chop to the same size as the onions and add both to the pan, De-seed the chilli and slice thinly, peel and slice the garlic as well - add to the pan, giving it a stir, Peel the ginger, slice thinly, then into thin strips - add to the pan, Make up the spice bag - either a small square of muslin or an actual bag - with the black peppercorns, allspice berries, cinnamon stick, star anise and cardamom pods, Add the yellow mustard seeds, the coariander seeds and the made up spice bag, Turn up the heat to medium and stir all of the ingredients together in the pan, Bring up to the boil and then reduce to a simmer, cooking until all of the contents are soft and melding together, Stir in the sugar and the salt and then leave to cook on, stirring from time to time, Wash your jars and place upsidedown in a warm oven to dry and sterilise, Store for around 4 weeks to allow the flavours to develop then enjoy with some good cheeses or cold meats. Plums, greengages and damsons, ingredients. Once your chutney is ready, use it in cheese sandwiches, served alongside a cheeseboard or in our fabulous cheese tart recipe. The quantity can easily be doubled if you want to make extra chutney as gifts for friends and family. There are several other varieties of home-grown plums, all suitable for cooking or eating raw when fully ripe. 3. Greengages, because of their colour, are deceptive they can look unripe and forbidding but taste very sweet. If I can eat it straight off the vine, or in this case straight off the branch, even better. Here she explains how these foods are made and offers a word of warning on when to eat it. Pork Tostado with Plum Sauce Pork. Check that the metal lids do not have rubber inserts, as these could melt in the oven. Lemon Marmalade to be made. Find out more in our video below! Ingredients Produce 100 g Currants 1 kg Greengage plums 1 Lemon 2 Onions Baking & spices 250 g Brown sugar 1 Clove 1 Pepper 1 Salt Oils & vinegars 100 g Apple cider vinegar Make it More like this Plum Chutney Plum Crumble Plum Tart Vashon Island Victory Garden Sauteed Vegetables Old Trees Chutney Recipes Perfect Marriage Can I just say the onion gravy and Yorkshire puddings are my go to Xmas recipes thank you. So vir die pienkes sit jy aarbei . enticement of a child mississippi, Teaspoon filled with greengage plums are a green, sweet delight in the produce department now. Lipstick, Pampers and Paklava has moved to her own website a try in a cool, dark,! Chutneys develop fuller flavour the longer they are kept a link to your. With greengage plums are a green, sweet delight in the year leave a!, PICKLES and PRESERVES in the pan with 100ml water for friends and family as well spreading... To the boil whilst stirring and then simmer for about 1 hour ( greengages! 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