Nellys Plum Cheese Food

NELLY'S PLUM CHEESE

Steps:

• If you have loads of plums, just stick to the proportions above.
• Wash the plums and slit them.
• Put in heavy pan with the water.
• Simmer very gently till tender.
• Remove stones and sieve- save time- liquidise.
• Put in pan with sugar.
• Stir continuously till the sugar is completely dissolved, then boil fast till setting point is reached.
• Careful here, I strongly recommend using a jam thermometer at this last step.
• I like mine sliced, so pot it in small rectangular dishes.
• It'a fine for people who dislike seeds in their preserves.

PLUMBRILLO

Steps:

• Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, dark red.
• Sieve the fruit and juice through a nylon sieve back into the pan - make sure you get every bit of pulp out of the mix that you can.
• Stir in the sugar, then stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 mins or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn't catch - it's ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.
• Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.