Mothers Apple Tart REVISED ADDITION WITH PLUMS

I had 4 plums hanging around that no one was eating so I cut them up, threw out the stones and stewed them on the stove for about 5 minutes with a little sugar.

Followed the recipe below (minus the apples of course) and YUM!!!! Better than the apple!!!

Wonder which fruit I can try next???

Mothers Apple TART :D

½ Cup Sugar

1 ½ Cup Self Raising Four
125g Melted Butter
1 egg beaten
1 can Apples

(I used home stewed)

Turn oven 180 Degrees Celsius

Grease 20cm square dish
Mix together Sugar, Flour, Butter and Eggs
Crumble half of the mixture over the base of the greased dish
Dot the apples around on top of the mixture
Crumble the rest of the mixture over the top of the apples
Sprinkle with nutmeg and sugar
Bake for 20 Min (sometimes I do for a little longer, until there is a nice colour on top)

(I dont bother with the nutmeg but you must sprinkle the sugar on top for extra crunch)

Connor got an A+ for this in cooking class! :D

Thanks Mum via Ryan

Plum Jam

2kg plums

125ml lemon juice

1.5kg sugar

Put two small plates in the freezer for testing purposes

(see testing for setting point)

Cut the plums in half and remove stones.

Place in a large pan and add 1 litre (4cups) of water.

Bring slowly to the boil, then reduce the heat and simmer, covered for 50 minutes or until the fruit is soft.

Add lemon juice and sugar

Stir over low heat without boiling for 5 minutes or until sugar has dissolved.

Bring to the boil and boil for 20 minutes, stirring often.

Remove any scum from the surface during cooking.

When setting point is reached spoon into sterilised jars and seal.

(see sterilising and sealing jars)

Recipe from Jams and Preserves, Murdoch Books