Posts Tagged ‘President plums. plum cordial’

Remember these gorgeous President plums?  We turned them into plum jam and plum sauce recently.

A couple of weeks ago, we took a jar of each to the markets and gave them to the grower – we thought it might be nice for him to see what we were doing with his produce.  Last week, we passed by his stall again, and saw the last of the season’s plums for sale at $10/box.  When we tried to buy a box, he very kindly insisted on giving us two for $10, which meant we suddenly had 12kg of ripe plums to process!

After sharing with the neighbours, we turned the remainder into…

…twenty jars of plum sauce, half with the addition of star anise.  Essential as Big Boy has taken to eating this with a spoon!

. . . . .

…two litres of “Plumbeena”, using a recipe from Pam Corbin’s wonderful little book, Preserves. It’s a great way to turn any seasonal fruit into cordial:

  • 2kg fruit (I used 1.6kg plums and 400g frozen boysenberries)
  • water
  • granulated (white) sugar

1. Put fruit in a large saucepan.  I cut the plums in half, but left the pips in.  Pam’s rule of thumb is to add:

  • 600ml water to each 1kg hard fruit, blackcurrants or apples
  • 300ml water to each 1kg stone fruit
  • 100ml water to each 1kg soft berries or rhubarb

So for my 1.6kg of plums and 400g of boysenberries, I added 540ml water (yes, I know, I can’t do maths).  Bring the pot to a boil and simmer until the fruit is completely soft and has released all its juices.  Crush the pulp with a potato masher as it boils.

2. Pour boiling water through a clean calico cloth or fine tea towel, then use it to line a sieve and place the whole thing over a large mixing bowl.  Pour the fruit and liquid in and allow it to drip through without pressing.  Leave for several hours or overnight.

3. Measure the strained liquid and pour into a clean pan.  For every litre of juice, add 700g sugar (or to taste).  Heat the mixture gently to dissolve the sugar, then remove from the heat.  Pour into warm, sterilised bottles and seal.  Store in the fridge.   Apparently this will keep for several months, but I’d be surprised if there’s any left by the end of the week!

Click here for a printable version of this recipe

. . . . .

…and finally, a tempting batch of plum liqueur, using this recipe.

This will now sit and brew in my hall cupboard for the next three months.  I’ll let you know how it turns out in June!

Update: Here’s how the plum brandy turned out!

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