On Sat, 22 Aug 2009, Ophelia wrote:

Which leads me to say that we have a glut of plums here in Normandy.
No-one much likes plum jam and we can't sell them or give them away
because everyone has a glut. So what I'm doing at the moment is making
gallons - well, litres - of plum relish which one of my daughters nags me
for year after year. Apparently it goes well with spare ribs of pork.

If anyone is interested in the recipe I'll post it here.

Yes please

Ok, here you a

1 lb. plums
quarter pint vinegar
6 oz. soft brown sugar
1 tsp. salt
2 small onions
6 crushed peppercorns
1 chilli pod
3 cloves
half tsp. mixed spice


Bring slowly to the boil, cook gently for half an hour. Leave until
cold. Remove onions and sieve. Boil for a further five minutes and then
bottle.

That is the recipe as given to me several years ago but I have modified
it somewhat for our own taste. In particular I find it's necessary to
reduce it in the final boiling otherwise the consistency is too thin.
Also I liquidise before passing through a sieve.

Good luck!

David

--
David Rance
writing from Le Mesnil Villement, Calvados, France