Plum/Damson/Sloe Gin/Rum update

sloes

Well, this has certainly been a popular post. So popular that I felt that I probably ought to add a few more details to how we do this. First the basic recipe:

• 1lb fruit
• 6oz sugar
• 75cl of gin or white rum

Plum Chutney recipe

Better than Branston Chutney

I've referred to this recipe in a previous post, what I didn't share was how long it took me to find it again. I had the new blog bookmarked but unfortunately it is now no longer there. So, after much googling and wracking of my memory, I tracked down the original blog and I'm going print off the details for future use. You can find the recipe here, 'Better than Branston' from Contadina's blog.

I found that it did take quite a while to mature but is lovely when left long enough. I don't think that I'll be making any this year though as we are still working our way through the last batch.

Plum/Damson Rum

Home made wines

Another recipe I don't want to lose track of.

Plum/damson rum
We use a basic sloe gin recipe substituting the sloe and gin:
1lb fruit to 6oz sugar to 75cl of alcohol
For using sloes many recipes say to prick them with a pin, I prefer to use the freezer technique of letting them burst their skins whilst frozen.

I haven't made any rum yet this year though I have started the sloe gin to get rid of last year's sloes that have been hiding in the bottom of my freezer. It is a firm favourite with our extended family though J and I are not so keen. My mum in particular loves the damson gin that we make and has been known to arm wrestle my sister out of her portion!

This post has been so popular that I have provided more information here: Plum/Damson/Sloe Gin/Rum update

Preserving plums

Preserves

I've felt a bit 'bleurgh' this weekend so chose to take things gently. This conveniently tied in with getting on with making more preserves, not particularly hard work but I don't like to leave food alone whilst it's bubbling away.

Plum cordial recipe

A quick post, just to place a recipe somewhere I won't lose it. Plum cordial, recipe from the Norfolk Kitchen

Recipe in brief: 2 kilos of cherry plums simmered with 600ml of water until they fall apart. Strain mixture through a jelly bag for several hours. Measure resulting juice, warm through and add 700g of sugar for every litre (or adjust to taste)

First plum harvest of the year

Plum Harvest

 J got the step ladders out and picked our first haul for the year. These will keep coming now for up to another 6 weeks so I need to be prepared to deal with them. I would rather not leave good food rotting on the ground.