Plums a Plenty

I don’t really know what the person that lived in our house before us was thinking of when he planted at least 30 plum trees!

It wasn’t until I left work, had my daughter Rosie and decided to do a horticulture course that I was pleased to have them there.

They have pretty much been ignored for 16 years but still happily fruit away reliably every year, some years obviously better than others, this year being one of them, we have ... plums a plenty!

Growing Plums:

Nowadays there are varieties available that don’t take up a lot of space so even the smallest gardens can have a plum tree.

They have quite high moisture demands so a good clay or loamy soil, which is well drained, would ideally suit, as they hate waterlogged soils.

While they are a pretty hardy plant the flowers can easily be killed by frosts, so a position out of wind and frost pockets is essential for best results.

They can even be grown in a patio pot, for this try Victoria and Early Laxton both on Pixy (semidwarfing) rootstock. Only one tree is usually needed, as they are generally self-fertile.

Pick & Preserve:

So the pressure is on this week as I won’t be happy until I have told everyone I know to come and pick as many as they can, then I have to have a good stash in the freezer, flat frozen so I can grab handfuls on a Sunday to make instant crumbles.

Then I can start on the jam & chutney making. I usually make Delia’s Spiced Damson/Plum Chutney but I’m going live on the edge this year and try a different one at my good friend's recommendation - Sarah Raven’s Apple and Plum Chutney.

Also inspired by my trip to France I have made Cassis for the first time (also a Sarah Raven Garden Cookbook recipe) with the bounty of blackcurrants, just one month to sit on a sunny windowsill and it should be ready.