plums/cherry plums in abundence

[mosh]

just wonder if anyone had a decent recipe noticed half a dozzen trees on a walk the other day normal plums and some cherry plums in next doors garden?
also do they need pressing?
and what time of year do you roughly pick them?

 

[Dieseljockey]

Hi Mosh.

You'll know when it ok to pick...as long as they look ripe...soft to the touch....if they have started to fall....pick the lot...we have 3 trees down the lane from us and they are ready so this weekend we'll be there..

This is a recipe I've had for many many years...

""This be a very auld resippee. Charley bein' a well known chap from Bretforton, which be a village 4 miles from Asum. You can make it in small lots to be put in bottulls or in big uns to be put in borrulls, like some peepul round ear do. Wether it be in bottulls or borrulls it be sum jolly good tak and as bin nown to put some folk on thur backs and to leave um feelin far from well nex mornin.

Thee wants 3lb plums, 3lb shuggur and 6 pints watter. First of all boil the plums in a cottun or muslin bag in the six pints of watter. Boil the plums until um be tendur, then squeeze all the joose out into the lickwid left in the pan.

Add the shuggur when lookwarm and stur until it be all gon. Then put the lickwid into a gallon
demijar and top up with watter until thur be a fur inch space at the top. This ull allow it room to work. Mak surton thee hast an airlock in the cork. Leave fur a cuppell of wicks after it ave finished bubblin to allow the segments to settul. Then syfun it off into your bottulls. It be best left fur at least 2 munths befor thee trys it."

N.B. Jerkum means 'jerk them' either up or down!

Well it up to you :thumb: that's if you can read it :rofl: but it is some cracking stuff.

 

[mosh]

cheers Dieseljockey
sounds gd i'll be out picking as well then
do they soften on the tree or once picked?

 

[Moley]

Old Charley never knew nuthin' 'bout nuthin'.

Never bile yer plums or yer wine wo' clear.

I agree with the 3 lbs plums, 3 lbs shooger and 6 pints wairter.

Pick yer plums when they'm ripe on the trees, yo shud reely chop 'em in half an' tek the stoons aht but that can be a reet pain in the arris, chuck 'em in a bucket and pour over COLD wairter, crush in a campden tablet then smosh 'em to bits wi' a tairter masher. Put the lid on. Next day, add your pectolase, nutrient and yeasties. Stir at least twice a day then after 5 days strain the pulp out and add the sugar. Squeeze the straining bag as 'ard as yo can ter get all the joose aht. Leave it in the bucket for a few days more then transfer to yer demijar an' carry on like wot the bloke said.

 

[dpile1]

I've just set some Plum Wine going today. Although as an experiment I've replaced a litre of water for a litre of red grape juice.

We'll see how it goes.

:pray: