Comments on: BLAISDON PLUM & LAVENDER JAM

By: Kanna

Kanna — Sun, 28 Apr 2013 06:23:53 +0000

I had some of this at the Orchard Cottage with Monica Shaw yesterday and it was fabulous!

By: Jam Fever! « The Lazy Homesteader

Jam Fever! « The Lazy Homesteader — Sat, 17 Sep 2011 03:07:50 +0000

[…] jam. Some combos we tried: Peach with Honey, Vanilla Bean and Brandy (wow – the smell!), Plum Lavender (AMAZING!!), Peach-Plum Ginger, Plum Noir (ooh lala!), and a couple of original creations, […]

By: KLF

KLF — Wed, 24 Aug 2011 18:43:25 +0000

My husband once made a lovely plum wine after a neighbour gave us free rein with the harvest from his two italian plum trees. The wine was very delicate, yet had a really plummy flavour without that nasty “homemade fruit wine” aftertaste.

By: Karen

Karen — Wed, 24 Aug 2011 10:26:26 +0000

Wow I am just about to embark on my first jam making session, love your blog. kxxx

By: Mirabelle Plum Jam » SmarterFitter

Mirabelle Plum Jam » SmarterFitter — Mon, 15 Aug 2011 10:02:38 +0000

[…] Preserves & Pickles and all around nice person, for her advice. She sent me this recipe for Blaisdon Plum & Lavender Jam. She macerates the fruit before turning it into jam, arguing that… …good jam does not […]

By: Smells like Perfume; Tastes like Heaven « The Experimental Chef

Smells like Perfume; Tastes like Heaven « The Experimental Chef — Sun, 14 Aug 2011 19:32:48 +0000

[…] I got this recipe from http://www.laundryetc.co.uk/2011/08/04/blaisdon-plum-lavender-jam/ […]

By: Dr Z- Manchester

Dr Z- Manchester — Sun, 07 Aug 2011 19:01:00 +0000

“end up with jars of sweet pink mush” Ha Ha! Sounds like my kitchen last year. Thanks for posting the correct method. I am going to have to try this – that picture looks really good!

By: Diana B

Diana B — Sat, 06 Aug 2011 00:01:37 +0000

Sounds even better than the Plum Jam with Bay & Vanilla I was about to try next!

By: laundryetc

laundryetc — Fri, 05 Aug 2011 10:06:01 +0000

@Bonnie

You would usually use double the amount if using fresh. I’d be inclined to use 1 1/2 Tbsp and err on the side of caution. Would also depend if flower heads whole or off the stems, as you’d get more on a spoon without stems.

By: Bonnie

Bonnie — Thu, 04 Aug 2011 22:00:50 +0000

Hi Gloria,

What a great (and timely) post. I have an abundance of plums, mostly wild but I have purple, green, and rosy peach colored. I have never used lavender from the garden but I have some now. How much do you put in if it is fresh? I’m afraid I’ll overdo it and it will taste like soap.

Thanks.