There are several late varieties of plums that ripen in autumn, store well, and lend themselves to a variety of different preserving methods. Most plums make good jam, even plums such as Autumn Giant, which despite having pale yellow flesh, make a lovely coloured jam because of their dark pink skin.
Some of our other favourite late season plums are Polyanna and Angeleno, and of course the lovely Ruby Blood plum. Any of them can be used for this recipe.
Get the recipe in Autumn – Week 10.