This fruity delight, crafted in an artisanal way, has become a star in contemporary kitchens due to its unmistakable flavor ...

The jam is best eaten within 1 year. There are many varieties of plums – Victoria, Czar, Mirabelle, Early Rivers, greengages, damsons and Pershore are some of the more widely available types.

The flavour of plums becomes more intense as they bubble away in the pot for this dessert plum jelly. (Once you have drained all the juice for the jelly, store the plums in the fridge to eat with ...

Each variety has a 2-3 week season. British plums develop an intense flavour when cooked. They make excellent jam, jelly and fruit cheese, but can also be bottled. Strong spices such as star anise ...

I later learned that she used damsons — small, dark and purple they are considered the king of plums for jam making. Any plums can be used for this recipe but the darker fleshed varieties look ...