Harvesting wild plums

I’ve never seen quite so many wild plums as this year – the weather conditions must have been perfect. The trees have been groaning under strings of yellow, red and purple fruit, truly beautiful. This tangy jelly suits sweet or savoury dishes. Try it as a glaze for duck or other dark meats, or indulge in a thick slice of toast and butter, smothered in this delicious jelly.

Garlands of plums weighing down the branches.

And here’s a quirky little thing:

My little planet-shaped plum; I won’t be cooking this one

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