Plum and Almond Tart with Homemade Pastry
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INGREDIENTS
4lb Plums 1 gallon water (8pints) 3Ib Sugar 1/2 tsp pectolase (pectic enzyme) 1 tsp yeast Notes:
1) De-stone ,chop and add boiling water to the plums. When the water is cooled add the pectic enzyme and stir. 2) Stir daily for 4 days. 25th August: (4 days later) 1) Strain the juice from the plums, pour the juice onto the sugar and add 1tsp yeast. 1st September 1) Syphone wine into Demi John and put on an airlock. 2) This is then left until it stops fermenting. Note for next time: Make sure I bottle some of the wine before its drunk! It was DELICIOUS! |
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June 2021
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