HER KITCHEN
September 2006
We have a wonderful crop of plums this year,
here are a couple of recipes I like to use.
2 Kilo (4lb) Plums
2 Kilo (4lb)
Sugar
500 Ml (3/4Pint ) Water
Wash, halve and stone the plums; crack a few stones, blanch, skin
and halve the kernels. Cook the plums and water in a preserving pan for about
half an hour or until the skins are soft. Stir in the sugar then boil briskly,
adding the kernels near the setting point.
When a set is obtained, skim if necessary, pot, and seal.
1 Kilo (2lb) plums Halved, Stoned and Chopped.
2 Large Cooking Apples ( 500 Gram 1lb in
weight)
peeled cored and chopped
500 Gram (1lb) Raisins
250Gram (8ozs.) Demerara
Sugar
1 tsp Ground Ginger
1 tsp. Ground Allspice
˝ tsp. Ground cloves
˝ tsp Nutmeg
˝ tsp. Cayenne pepper
600 Ml. 1 pt malt vinegar
Put all the ingredients into preserving pan, or non- reactive
saucepan and bring them gently to the boil. Simmer for about
an hour or until the
chutney is thick, stirring to prevent sticking.
Decant into warm sterilized jars and seal immediately.
Makes 6-7 500 gram (1lb) Jars. Leave for
one month before using.
Once opened it should be eaten in two months. Unopened it will keep
for up to two years.
HER PONIES
I am very pleased to write we had a very successful day at the New
Forest Breed Show on Bank Holiday Monday. Dreamtime came 6th in the
brood-mare class, and Boorymba came third in his colt
foal class, which we were particulary pleased with,
as it was a big class with some good foals.
My daughter Alison and Son-in-Law Mark with
Dreamtime and Boorymba at Beaulieu.
Heather in Bloom Beaulieu Heath
Before…….
And after, harvesting
