SUSTAINABLE WHITESTONE
PLUM RECIPES
PLUM CHUTNEY
1 lb each of plums, tomatoes, apples, onions, sultanas, Demarera sugar. 2 large garlic cloves, 1 pint vinegar, 1/4tsp mace, ¼ tsp mixed spice, 1/2oz. ground ginger.
Peel and chop fruit, veg and garlic. Mix with all ingredients except sugar. Simmer till tender. Add sugar, simmer till thick & put in clean jars.
PLUM WINE (1 gallon - 4.5 litres))
Plums 6lbs/2.75kilos
Sugar 3lb/1.5 kilos
Red Wine Yeast (as directed)
Yeast Nutrient ( 1 teaspoon)
Pectolase (1 teaspoon)
Campden Tablets
Wash the fruit well. Place the fruit in a food grade bin with lid. Pour 2 pints of boiling
water over the fruit, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night. The next day, dissolve the sugar in 2 pints of hot water and add to the bin of plums. Cover closely with the lid and leave in a warm place for 48 hours, then strain off clear liquid 75f/21C pour into a demijohn adding the wine yeast and yeast nutrient leave for the rest of the fermentation time under cork and airlock (pour a little water into the airlock to cover first U-bend). Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight
75F/21C
Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.
The wine can now be left to mature in a cool place or if crystal clear, bottled. If you would like to sweeten the wine add a non-fermenting wine sweetener.
This recipe is also suitable to make GREENGAGE, DAMSON & BULLACE WINE.
PLUM JAM
Ingredients:
• 4 lbs (1.8 kg) plums
• 1 pint (575 ml) water
• 4 lbs (1.8 kg) sugar
Method:
1. Wash and wipe the plums. Cut in halves.
2. Put into a pan with the water and simmer gently until the fruit is soft.
3. Test for pectin.
4. Add the sugar, stirring until the sugar has dissolved.
5. Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top.
6. Remove the scum.
7. Pot and seal while still hot.
Makes around 6 lbs (2.7 kg) of jam.
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