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ok, so i have stewed them and made jam.. but what else can i do? i have plums galore, dark burgandy in colour and smaller than a victoria plum with a stone which is harder to remove (but the jam is stone free) can i make prunes? and if so, how?

Plums make a really delicious chutney, you can chop them up and stew them a bit before remving stones too. I use Delia Smith's recipe in her Complete Cookery Course, you can probably find it on the 'net if you don't have this, or I can post it for you.

Greg

hi thanks for the quick reply you are a superstar i never thought of plums in chutney

i can find a recipe online which has cider vinegar.. not something i can get in remote rural portugal.. i do however have 5 litres of malt vinegar (brought from the UK) do you have a recipe with malt vinegar in it? at all?

Put a pound of plums in a kilner type jar with a pound of sugar and a bottle of vodka or gin. Turn gently, daily. Resist drinking it for as long as possible!

You can use malt vinegar instead - malt is better for preserving due to it's higher acid content. I never worry too much about following chutney recipes exactly- all that really matters is using the correct porportions of fruit & veg to sugar and vinegar. You can use any type of sugar, darker ones just make it taste richer. If you're going to substitue a different fruit or veg, then adjust the quantities to take account of lesser or greater water content e.g. plums usually have more water content than say green tomatoes, but even this isn't that critical as you boil it all down to reduce it too a thick enough consistency.

Delia Smith's Spiced Plum Damson Chutney
Makes about 2.75kg

1.3 kg plums
450g cooking apples (I've made it with 3 kg plums and no apples or raisins and it was very good, but you need to simmer it for a lot longer due to increased water content from plums)
3 large onions
3 cloves garlic
2 heaped teaspoons ground ginger
450g seedless raisins
450g soft brown sugar
450g demerara sugar
1.2 litres malt vinegar
2 tablespoons salt
2 stick cinnamon
25g whole allspice beries
1 dessertspoon whole cloves
(you can alter the spices to whatever you like instead)

Chop up the plums, removing stones if possible, but you can simmer them in some of the vinegar and remove them easily when soft. Finely chop the apple and the onions (Delia say mince, but I like a more chunky texture). Put all the fruit and veg in a preserving pan with the sugar and vinegar, garlic, salt and ginger. Put the cinnamon, allspice berries and cloves in a piece of muslin and tie up to form a bag, chuck this in, tying the end of the string to the pan's handle. Then bring to the boil, stirring it occasionally. Simmer for 2 to 3 hours 'till it's thick enough (the channel test) and then whilst still as hot as you can safely handle, put in to warm, sterile jars (resting on a dry tea towel) avoiding air-pockets, cover with a waxed disc and then seal down the lid. Store for at least 3 months, if well made and jars are clean/well sealed it will last unopened for years in a cool dry clean place.

Hope this helps.

Greg

plum ketchup also

lol Milims - Rhumtopf

there is a recipe for fruit 'spread' which is thick as jam but very little sugar - if only I could find it (something about it keps quite well because it's partially dried?)

Prunes - solar dehydrator?

Try making fruit leathers:
http://64.233.183.104/search?q=cache:Q8 ... cd=7&gl=uk

I got this one from somewhere couldnt remember where!


Mixed Fruit Chutney Recipe
Ingredients:
1 lb (450 g) onions
3 lb (1.4 kg) mixed fruit - apples, pears, plums, damsons etc.
4 oz (112 g) dried dates
2 cloves of garlic
1 teaspoon salt
1 teaspoon mixed spice
1 teaspoon dry mustard
1 lb (450 g) soft brown sugar
1 pint (570 ml) vinegar
Method:
1. Peel and chop the onions and boil in a little water until they are soft. Drain.
2. Wash, peel and core the fruits and chop into pieces. Chop the dates. Crush the garlic.
3. Put all the ingredients into a pan, bring to the boil, then reduce the heat and simmer, stirring frequently until the chutney is thick.
4. Ladle into hot, clean, sterilized jars, cover and seal.
5. Label when fully cool.
Makes about 3 lb (1.4 kg) of Mixed Fruit Chutney.

thank you i made the "mixed fruit chutney" but only used plums and apples and some sultanas with cinnamon as a spice (being thats that what i had!)

it smelled lovely and i hope it tastes as nice as it smelt, i will let you all know in a few months

www.casadossonhos.co.uk

I made plum brandy last year- 1 pt brandy, 1lb plums, 1lb sugar, and a cinnemon stick- stir daily for about a week or so, wait 3 months