English, French American Plum???

Plum: any of several trees producing edible oval fruit having a smooth skin and a single hard stone.

If only it was that simple!

Now I do enjoy learning something new, something I’ve never heard off. Well recently I’ve been on a learning curve of the everyday stuff, like how to get gum out of a woolly jumper (the freezer trick on this material doesn’t work!)

But today while looking for information on something totally different I came across a new plum a sand plum! Intrigued I looked into this discovery, feeling like an early explorer I noted the marking on the leaves the fact it’s very much like a wild cherry plum.

I read harder I spent hours comparing images from its native land and my own foraging notes. Its true something I believed to be very British very much part of my jam heritage, turn on its head. Yes over here and over lovely!

So further reading lead to the conclusion that my tart, yet sweet cherry plum is in fact a sand plum native to North American. Cultivated by the Native Americans, many moons ago! But the cherry plum, something I’ve picked from the Welsh countryside to secret places on coastlines to hidden trees hiding inside the New Forest is in fact American?  Can this be true?

The names keep going around in my head , Sand, Cherry, Horse, Beech I could see in my minds eye these beauties lining the skate parks of California, a new plum BEACH plum!

I was getting overwhelmed  by the research.   But then I remembered it has to be an English Plum not an american!  How am I so certain well the concluding fact is this. Wild plums are in fact a very close relation to wild cherry’s so CHERRY Plum it is. Now were was I sage and plum jam! 

 

 

Plums & strawberries!

 Autumn Strawberries What a wonderful day. Wednesday’s can be well.. a little bit boring!  but not today! I was lucky enough to discover a wonderful farm shop http://www.durleighmarshfarmshop.co.uk. Where I picked up some homegrown plums and meet some wonderful people. I even stopped to enjoy the on-site farm cafe and indulged in a little homemade cake and a set me up for the day coffee! ( Its a great place for pick your own, with a few other wonderful little places to discover working alongside the farm) I had stopped longer than I had anticipated and it was time to make my return journey back into the New Forest, where yesterday I had stumbled across a new patch of autumn strawberries, and at this time of year they needed picking asap.  Wow what a taste, it was like a first kiss sweet and tingly. So what went into the pan? First off plums, with a little Amaretto a favorite for some of you. Naturally I do a naked plum. The strawberries I steeped in sugar and added a little something special, these lovelies will be on the stove tomorrow.Yes tomorrow? well I’ve been tipped off about an apple tree, I have  not seen in the forest before, so will I be cooking a new recipe or firm Favorite ? I let you know tomorrow.  

Jam it’s not just for toast!

Dinning Divas, what a super event, well organized with lots of wonderful friendly people. And of course a wonderful lunch served in the beautiful function room at the Captains Club Christchurch. If you’re never book one of these events may I suggest that you do and do it soon. The next luncheon is on the 7th of November at the wonderful Chewton Glen, Guest Speaker Diana Moran of ‘Green Goddess’ fame.Contact Paula Cheshire 01590 613026 or emailpaula@oakhavenhospice.co.uk So I would just like to thank the Dinning Divas ladies for making me feel part of the family. During our little chat I mentioned a few different ideas to eat your jam, so as promised ladies, the recipes.

The Monkfish & lime Marmalade.

Monkfish & lime Marmalade

  • 2 (225g) fillets monkfish
  • 2 tablespoons Naked Jam’s lime marmalade
  • 1 tablespoon chopped root ginger
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rapeseed oil
  1.  Place the monkfish onto tin foil. In a bowl, whisk together the lime marmalade, root ginger and soy sauce. Pour the marinade over the fish and with another sheet of tin foil, fold the edges to form a parcel. Place in the fridge for 30 minutes to marinate.
  2. Preheat the oven to 180 C / Gas 4. Grease a shallow baking dish with the rapeseed oil.
  3.  Transfer the fish and marinade to the prepared baking dish.
  4.  Bake in the preheated oven for about 20 minutes, until the flesh turns white and flakes
  5. Served on a bed of salad with or with crushed new potatoes and fresh wilted greens.
  6. Wine choose something like the Mâcon-Vergisson, La Roche, Nadine et Maurice Guerrin 2010.

Buck naked Martini

(served at the White Buck Burley)
  • A shot of a citrus flavour vodka
  • ½ shot of Elderflower syrup
  • 2 teaspoons of naked Strawberry Jam,
  • Ice.
Place all the ingredients into a large jar place the lid of the jar and shake like Tom cruise. Now using a tea strainer strain into a frosted glass. Enjoy

Please get in touch

We'd love to hear from you

Jen

Jennifer Williams

Chief Jam Maker

To contact us please click here