On 17 Aug, 19:21, moghouse wrote:
I think that Victoria plums, along with kittens and Scandinavian au
pairs, are one of God's better creations and this year's crop is the
heaviest in my memory. We had plums with our cornflakes, plums on
crackers with our coffee, plums on toast with cheese for lunch, plums
and Victoria sponge with our afternoon tea and for dinner tonight it
will be plum rissotto with baked wasps followed by plum crumble. Has
anybody got any ideas for original plum recipes? - yes, I am starting
the plum jam making tomorrow and I have persuaded my brother in law to
do likewise.


Plum wine?

Use fruit that is slightly over-ripe (should not be too difficult if
you have lots) because that way the sugars will be beginning to
ferment anyway. Add some yeast, water and keep it airtight.