We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Wednesday, 30 September 2015
All our freezers are full so freezing a large quantity of plums was out of the question. Once we had made jam and chutney, we still had some to use up. I decided to bottle them. The process was easy. I made of syrup - 300g of sugar to a litre of water. The syrup was boiled and the cleaned, whole plums were added for 5 minutes. All the contents were then added to hot, sterilised jars, ensuring the plums were fully immersed in the syrup.