Plums

Plums grow well in Perth. These 2 varieties survived coastal conditions and limey soils.

Santa Rosa
Medium size, crimson red skin, light red flesh. Matures December.

Laroda
Glossy red skin, yellow-red flesh. Matures January. Low to medium chill.




Plum and Grape Conserve

500 g plums
750 g red grapes
850 g sugar
1 T pectin (Jamsetta)
50 mL lemon juice

1. Cut plum and grapes in halves and carefully remove seeds.
2. Place in a shallow saucepan. Add remaining ingredients.
3. Heat gently until sugar dissolves. Bring to boil. Skim off foam and residual seeds.
4. Boil on medium-high for 20 minutes before testing for gel on an ice cold saucer.
5. When jam gels to your liking, pour into sterilized jars and cover immediately.

Use as a jam or as a base for oriental plum sauce.





Fresh Plum Sauce

1 c fresh grape juice (or orange juice for duck)
2 cm cinnamon stick
2 cloves
1 star anise
2 T plum and grape conserve or sugar
1 t Dijon mustard
4 plums, sliced

If pan juices are available, deglaze with grape juice. Add remaining ingredients and simmer for 5 minutes until plums soften. Remove cloves, cinnamon stick and star anise. Serve with pork or duck.