About us

We are a hard working, family of eight. Swimming in the sea when we aren't busy on our small holding. Daddy dragon has to work away a lot, so this blog is to let him keep up with our adventures at home.

Monday, 6 October 2014

Spiced Plum and Port Jam

Lidls has been selling plum at roughly £1 a kilo!

And after our failed rosehip jelly this year, the hatchlings and I needed an easy success to sooth the loss of a dozen hours spent deseeding rosehips.

Today was spent making this:

  • 1kg plums, stones removed, quartered
  • 60ml orange juice
  • 250ml water
  • 1 cinnamon stick, halved
  • ½ tsp cloves
  • 1 star anise
  • Approx. 1.1kg granulated sugar
  • 125ml port

  • Combine plums, juice and water in a large pan and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until plums are pulpy. Meanwhile, tie the cinnamon, cloves and star anise in muslin.
  • Using a cup, measure fruit mixture into a large pan – allow a cup of sugar for each cup of fruit mixture. Add the port and muslin bag. Stir over high heat without boiling, until sugar dissolves.
  • Bring to the boil; boil (uncovered) without stirring for 35 minutes, then test for a set. Test every few minutes until setting point is reached.
  • Discard muslin bag. Pour into warm, sterilised jars and seal immediately.

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