PLUM CHEESE 2 ½ kg Black Doris plums 1 ½ cups water (approx) 8 cups sugar Bring the plums and water to the boil, cover and simmer until very soft. Rub through a sieve. Measure the pulp as you go. Place back in the pot and cook slowly until the pulp is thick as possible. Then take off heat and add 1 cup of sugar for each cup of pulp. Stir until dissolved and then cook ever so slowly until you can see a clear line when you drag the wooden spoon through the pulp. Bottle immediately and cover. A very fiddly procedure but well worth it PLUM SAUCE 3 kg Black Doris plums 1.8 litres of white vinegar 1 kg raw sugar 1 tspn cracked peppercorns 1-2 tspns ground cloves 5 tspns sea salt 2 tspns ground ginger 1 large onion, chopped Put all ingredients into a large pot or pan and boil gently for about 2 1/2 hours. Strain through a sieve and push it through with the back of the spoon. Bottle Absolutely gorgeous! PLUM RELISH 1 kg Black Doris plums 4 pears 2 cups sugar 1 1/2 cups wine vinegar 3 tspns sea salt Chop the pears and plums and then place all ingredients in a pot. Heat gently, stirring constantly until the sugar is dissolved, then simmer for about 20 minutes until the fruit is just tender. FREEZING PLUMS Halve them, remove the stone, plonk them in plastic bags and biff them in the freezer. How easy is that! They are great for stewing up for puddings or muffins, or for chutney, jam & sauces. NOTE: Never thaw. Always cook from frozen. PLUM JAM 2 1/2 kg Black Doris plums 1 1/4 cups water 2 kg sugar Cook the plums very slowly in the water until the fruit is pulped. Then add the sugar and boil quickly for about 15-18 minutes. Bag up plums in 2 1/2 kg lots and freeze them for making jam in winter. Cheap & easy. PLUM CHUTNEY 2 kg Black Doris plums 1 kg cooking apples 1 kg onions approx. 1.2 litres white vinegar 2 tspns sea salt 1 kg raw sugar 2 tspns ground ginger 1 tspn ground cloves pinch cayenne pepper Chop onions and apples and halve the plums. They are free-stone so it’s an easy job. Put all ingredients in large pot or pan. Vinegar should cover all the ingredients. Boil slowly for about 2 hours. Put into warm jars and seal. Best to store for about 3 weeks before eating.