[matty]

I recently found a large field whilst out with the dogs trees covered in pumbs i think not sure they are red/yellow very small cherry size with a stone inside, i will try get some pictures just wondered if anyone would be able to tell me the variety and how they are best cooked.

Matt

This post has been edited by matty: 25 August 2009 - 03:29 PM

[sanglier]

They sound like they could be Mirrabelle plums. Nice enough to eat as they are. You can cook them same as any fruit I expect.

[steve66]

Funny that matty , just picked aload of damsons this afternoon bumper crop this year :)
i think i know the ones your on about , we know them as gauges .They start of green then yellow then red
They can be quite tarty tasting when there yellow :blink:

[Onan]

they make a good jam mate,get boiling it's dead easy and better than the shop ;)

[earthpig]

Soak in water over night and rince well then
1,slice to stone ,not to remove just a split
2, weigh the plums or damsons
3, add same weight of sugar to sauspan
4, boil sugar til all melted
5,add plums
6,boil till all stones at top
7,when thickens put some on a cold plate from fridgr leave cool if its thick enough pot while warm if not boil more rapid and repeat process till as thick as you want

it some times wont go a thick a shop jam straight away but after a while it will be fine

Or just Google plum jam and follow on screen its easy we made some other day it great