Dear Friends,
I was pleased 20 of you were able to take some of our wonderful summer crop of Satsuma blood plums. The fruit are still a week or two away from full ripeness but can be cooked straight away into jam, compote, plum cake, plum sauce*, etc, etc. For drying plums probably the riper the better (and sweeter).
We still have a few more, believe it or not, so let me know if you, friend or neighbour could use another delivery, first-come, etc.
Wishing all a Happy New Year for 2025 … Andrew B and Allan G, Hunting Lodge, Burradoo ..
* PS Old family plum sauce recipe from ‘Melinda’ in Bong Bong Street (updated for metrics):
1kg plums
600g sugar
30g salt
7g allspice
2g peppercorns
1½ large onions
450ml brown vinegar
1 medium apple, sliced
¼ tsp cayenne pepper
4g ground cloves
1 tsp ground ginger
Chilli powder to taste (optional).
Combine all ingredients and stand overnight.
Boil well for at least 3 hours next day.
Strain thru colander (or zizz with zizzer).
Then decant into sterile bottles.
