Discussion
Trying not to do a "I've got a nice pear" pun... Although it does seem to be doing well, along with the apples.
Our plum tree had so much fruit that it broke branches, so has had to be pruned back quite severely (sadface). The greengage has fruited, heavily too. Hopefully the damsons will ripen nicely as well, although they tend to be a bit later than the others. Both make lovely jams.
Oh dammit...
Our plum tree had so much fruit that it broke branches, so has had to be pruned back quite severely (sadface). The greengage has fruited, heavily too. Hopefully the damsons will ripen nicely as well, although they tend to be a bit later than the others. Both make lovely jams.
Oh dammit...
If they are like damsons, sloes will darken long before they soften and are fully ripe. Which reminds me, this evening I walked past a couple of wild blackberry bushes with lots of fruit that was nice and ripe. I'm sure that around here (Yorkshire) blackberries aren't usually ripening until the kids are back at school and the weather this year hasn't been brilliant. I didn't pick any for a couple of reasons. Firstly I didn't have anything to put them in and, secondly, they were growing out of a grave in the graveyard. So, er, yeah...
Johnnytheboy said:
Fruit seems to be early, and bountiful, this year.
My plums are magnificent; my mother-in-law agreed when I gave her one to handle...
So, question is, what booze to make with them?
Plum brandy?
Plum gin?
Plum vodka?
My plums are magnificent; my mother-in-law agreed when I gave her one to handle...
So, question is, what booze to make with them?
Plum brandy?
Plum gin?
Plum vodka?
Well, Matron.........
Plums can be very sweet and delicious (ahem), but aren't "punchy" enough to flavour a spirit. Sloes and blackcurrants make dynamite gin and vodka respectively as their flavours overpower and enhance the base spirit. Also, plums are very "pulpy" so after steeping in the spirit of choice you'll spend an age trying to clear it by constant straining (we strain our sloe gin twice).
Do a batch of plum wine.
Victoria plums produce a lovely rose wine with a little sharpness, whereas yellow plums (we've got two gallons bubbling away as I type) result in a very attractive looking white wine with honey notes. Leave for a year or two, and they dry out nicely as well.
noell35 said:
I've noticed some very ripe looking sloes on my bike rides. It's a bit early for them isn't it?
I know they say wait for the first frost but looking at them they'll be long post it by then?
I've found a couple of great crops in my new garden which started to look ripe a month ago when I moved in. I think the only competition to pick them is the birds, so I'm resisting yet but I may pick a lb or two now to see how much difference it makes leaving them.I know they say wait for the first frost but looking at them they'll be long post it by then?
We picked 5 lbs in about 15 minutes! All the fruit is looking good, really soft and ripe. The berries have been cleaned and bagged and are in the freezer now, ready for bottling tomorrow.
Hopefully the supermarket still stocks 95% Polish rectified spirit, a slug of that with the gin ups the octane and gives it a lovely kick.
Hopefully the supermarket still stocks 95% Polish rectified spirit, a slug of that with the gin ups the octane and gives it a lovely kick.
Tony Angelino said:
Any rich pickings for anybody this year yet or are we a bit early still?
Yeah, and my advice would be to go get 'em before someone else does.Picked around 1.2kg from our usual spot the weekend before last. Enough for 2 x 1L batches. Easily squished between fingers so definitely ripe. Now washed, and sat in my freezer waiting for me to purchase the gin
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