Nettie next-door gave us some plums from her tree. We don’t really eat fruit, but Rick loves to have fruit jelly with roast meat. It’s a ‘thing’ I had never heard of before I met him – it is not something anyone in my family ever did – so I have no clue if this is a Rick ‘thing’ – or if it is my family who are the odd ones out…
Jelly is really easy to make, now that I have my sugar thermometer – you just wait until the fruit juice/sugar mix has reached a certain temperature and you know it will set.
I don’t phaff around with jelly bags and straining the stewed fruit through muslin to get a clear juice (and so make a sparkling jelly). I want lots of jelly, so I squeeze the bejeebers out of the fruit and get as much juice out as possible, and you still get sparkle… I took it outside in the sun to photograph it for you… Percy helped…
ninehundredandseventytwelverecipes 
Take the plums and add some jalapenos and orange. It’d be great on pork.
That sounds like a great idea, Michele XO
Yum!
you’re alive! I was starting to worry.
I always thought vinegary mint jelly sounded weird and disgusting, until I tried it on lamb. I’m partil to citrus on poultry and apricot on pretty much anything.
Seth loves the traditional mint jelly on lamb and I like certain fruite sauces with meat, too. The most popular fruit/protein combo is Thanksgiving’s turkey with cranberry.
I like Michele’s suggestion. Yum!
I love the fruit sauces too now, but didn’t before I met Rick… my dad still dislikes the idea of fruit sauces, and can’t get his head around fruit chutneys for example… I’m making 5 spice plum chutney right now… it smells amazing!
Looks so good. Our family didn’t eat fruit sauces with meat either and I think our family was normal, so that makes Rick and his family the odd ones out 🙂
I love fruit and meat combos! When dad was in the army, the Mess would get a big tin on plum jam and stir in a heap of chopped mint to make mint jelly. A bit of a cheat, but I always thought it tasted great.