* 2.5 kg plums (picked fresh from beside the canal in our case)
* 1.5 kg sugar
* juice of one lemon
* 1 tsp wine yeast
* 1 tsp pectolase
* 1 gallon just-boiled water
Along a canal near us there are dozens of plum trees, all of them thick with fruit. In about half an hour we managed to gather 7 and a half kilos of fruit, and there are still plenty on the trees ripening away for us to try and grab another time. So naturally my first thought was of making wine.
Followed closely by a consideration of making chutney, especially as we have some nice chilli peppers for the extra hot stuff.
But as always, the wine comes first.
Firstly wash the plums, then slice them in half and remove the stones. We’re actually making about double the quantities in the recipe, but it should work for a gallon. Drop all of the plums into a bucket, and top it up with water just off the boil. Leave it for a few days to soak out the plummy flavour, stirring whenever you remember, before straining off the liquid into a new fermentation vessel. Add the sugar, top up to a gallon with water and stir energetically to dissolve.
Once dissolved add the lemon juice and wine yeast, and leave it to bubble away for five days – stirring regularly.
After the five days are up siphon the liquid into demijons, and leave it to ferment happily until finished. Rack whenever needed until it’s done, then bottle up and store or drink as needed.