Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. Seal immediately with the lids and store in a cool, dark place. The jam is best eaten within ...

Read also: Holiday baked delight. A plum crumble tray that doesn't last long Whipping up holiday waffles with a surprise ingredient - plum jam! Discover the irresistible charm of homemade pine cone ...

A Victoria cake is a sponge cake layered with jam and cream. Spoon into greased and lined 9"round tin. Bake at 180 degrees C for about 25 minutes or until golden in color. Remove from oven.

The British plum season starts in late July with the Opal ... British plums develop an intense flavour when cooked. They make excellent jam, jelly and fruit cheese, but can also be bottled.

Capture the taste of summer with this golden plum preserves recipe. My tree was so laden with golden plums, it was frightening. The limbs were starting to pelt the house, driveway, and passersby ...

Bake the cookies for 12–15 minutes or until lightly golden around the edges. Allow them to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, roll out the ...

Out of thousands of recipes, these are just a few that taste like a million dollars. Here, we've rounded up our favorite ...

This plum pudding recipe is a take on a classic: Steamed cakes like this are a fixture on a traditional British Christmas table, popular around the holidays since at least the Middle Ages.

In one, I added raisin-like dried strawberries to a scone loaf to create sticky, jam-like pockets. In another, I gave scones the cookie treatment, plopping homemade plum compote into thumbprints ...

When you picture a plum ... lease of life to your recipes, this fruit might be the key ingredient you've been missing out on.

They make the best jam - rich, deep in colour and with a bit of lemon for a little tartness. Scrummy on toast, scones, brioche or a bakewell tart. Plus there is enough to store away for winter.

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 ...