Sweet - corn, the sunshine vegetable

Sweetcorn – growing, cooking and preserving

I’m not sure how much I have written about this wonderful vegetable before now. I think I may have included it among other vegetables and that is a shame as it is one on the most useful vegetables we can grow.

Over that last number of years as I have tried to grow it, I have found the seeds to be most reluctant to germinate – no matter which seed producer I have used nor in the different propagating systems I have used.

I have now found it useful to buy and sow 2 – 3 packets of seeds, possible 2 seeds to a pot. [Of course I have found that 2 seeds will germinate in one pot but, none in another!] At least I have found that, at the transplanting stage these strong seedlings will easily separate and be planted successfully as individual productive plants.

For me to end up with 30 plants, more or less, will give me a reasonable harvest and that has taken 3 packets of seeds this year.

I have watched gardening programmes and read articles is gardening magazines where everything grows perfectly on perfect land. I am inclined to mistrust them as I think they do not reflect the ordinary gardener’s experience. I totally applaud Monty Don’s programmes where he is very prepared to discuss his failures as well as his success and to ask for others’ comment.

My own opinion is that experienced gardeners must also share their failures, ask for advice from others and talk through different strategies. So, this is very much about doing just that.

I have tried to grow sweetcorn in Bristol for the last seven years. There has been only one year when I could really say I had no harvest – the cobs had not pollinated and although there were a few kernels on the available cobs, they were not worth harvesting.

My first problem has always been with germination – I have tried in a propagator, in my house at room temperature, in my poly-tunnel. Now, as I have said I just sow lots. Of course, it is possible to sow directly into the ground but do so in blocks rather than in rows as they really do need the neighbouring plants to ensure pollination.

The second problem has been with the pollination. I have learned that it is important to transplant the young plants really closely together – 20 cm –or 8 inches apart approx. [I have also noted that where sweetcorn is grown on a field scale, the plants are possibly even closer. Sweetcorn cobs are pollinated from the ‘flower heads’ at the top of each plant whose pollen is dropped onto the female flowers – the ‘silk’. If they are too far apart this pollination will not happen.

As is probable for most growers, I rarely harvest more than 2 cobs from each plant grown outdoors – I always grow outdoors as my poly-tunnel space is much too precious to grow plants which can happily grow outdoors. I have had friends tell me that they can harvest 3 or more useful cobs in conditions similar to mine. I would be delighted if anyone who has this success would let me know their secret. Although I plant into ground which has been well manured in the previous season, it is probably a good idea to feed and water the plants well when the cobs start to develop.

When the ‘silk’ at the tops of the cobs has turned brown or black it is time to harvest the cobs. Bend ttem back from the stem to break them off. When empty the stems can be composted along with the outer leaves. Do harvest before pigeons, rats, mice, etc start to harvest before you.

Now, hopefully, you will have several bags and buckets of sweetcorn cobs to deal with. Of course some will go on the BBQ and do enjoy as it will be a year before your next fresh harvest.

Varieties

Always choose varieties for your situation, your ground, your tastes and what you wish to do with them. The seed catalogues are coming out to our houses now [if you don’t receive catalogues from the companies you wish to buy from, contact them and give them your details]. I find the sweeter ones are delightful to eat, uncooked, straight from the cob – thoughts of warm, late summer days, snapping the cobs from the stems, stripping them and eating – total sunshine – yummy!

Preserving and storing

The cobs, even within their protective sheaths or leaves, will soon start to dry out whether on the stalk or off it. You probably have about a week – maximum - to start to deal with the cobs. They might sit a little longer in the fridge but, doubtful.

Now, what can you do with them?

Of course you can freeze – as kernels – they do freeze to be used successfully throughout the winter and spring months and like peas, they do freeze well. Cut straight off the cobs and freeze in suitable containers or, blanch for a couple of minutes, cut off the cobs and freeze in suitable containers.

While I haven't done it, you can probably blanch then freeze whole cobs.

My friend on the allotment, tells me he slices the cobs, blanches then freezes them for use in the next year’s BBQs. I haven’t tried this but, he is a bit of an expert.

For me, I always look for way to store produce for winter use. While I do like the odd cob steamed or boiled and served with loads of freshly cracked black pepper and top class salted butter, this does not use the number of cobs my small plot produces and as I have said above, this is not because my output is outstanding.

My family is particularly fond of Sweetcorn relish and the stuff you can buy is, for a fairly small jar a ridiculous price – I do realise that the jars and lids are expensive. Nonetheless, do try a couple of the recipes below.

Sweetcorn Relish 1

6 corncobs – remove the kernels                 1 sweet red pepper – finely chopped

1 large onion – finely chopped                      3 large garlic cloves – finely chopped

1 – 2 fresh hot chilli peppers(keep the seeds in if you like it very hot)

500ml (1pint)white vinegar

250g (9oz) white sugar                                     1 –2 tsp salt ( to taste)

1 dsp. yellow mustard seed                             1 tsp mustard powder

½ tsp ground black pepper                              ½ tsp turmeric

1 Tblsp cornflour – blended with a little water or a little extra vinegar

Method

·         Put the sugar and vinegar into a large pan over a low heat and stir until the sugar has dissolved.

·         Add the onion, sweetcorn kernels, red pepper, chopped chilli and garlic and simmer gently until the vegetables are ‘transparent’ and cooked 10 minutes or so.

·         Add the mustard seed and powder, turmeric, pepper and salt and cook for 10 -15mins.

·         Add the blended cornflour and stir in well.

·         Bring to the boil and boil for 4 – 5 minutes until the mixture starts to thicken.

·         Pot up in hot, sterilised jars. Cover and label.

Sweetcorn Relish 2

3 kg sweetcorn kernels – approx. [if using fresh sweetcorn, remove the husks from the cobs and blanch – allowing 2-3 minutes to allow the kernels to release from the cobs], this is time consuming and a little messy- or use frozen kernels

2 large or 3 medium onions – finely chopped

1 large red pepper and 2 large peppers – de-seeded and de-stalked and chopped finely

1½ pt [1 litre] white vinegar

1 lb  [ ½ kg] white sugar

Chillies – depending on how hot you would like your Relish, choose your chilli varieties carefully and if not sure leave out the seeds which contain most of the heat [for varieties, do check out the Scoville scale of the chilli you intend to use. If you are adding powdered chilli, add a little at a time and re-taste frequently.

1 Tblsp. Salt                                                                1 tsp. turmeric

1 Dsp. mustard powder                                              1 dsp. wholegrain mustard

1 tsp freshly ground black pepper                               1 tsp ground pimento [ Allspice]       

1 tsp. ground black pepper                                          1 tsp. ground turmeric

Method

1.      If using fresh sweetcorn – remove the outer leaves and stalks

2.      Plunge the cobs into boiling water for 2 – 3 minutes to blanche / par cook. Then remove the kernels from the cobs.

3.      Place the kernels with the onions, garlic and chillies into a pan with the vinegar.

4.      Remove the stalks and seeds from the peppers and finely chop. Add them to the pan.

5.      Add the spices and stir well then cook gently until  the sweetcorn and peppers are cooked [soft] and the onions are well cooked – they should be semi- transparent. Do not let the mixture ‘catch’.

6.      Bring the mixture to the boil and continue until the mixture thickens.

7.      You may add a little blended cornflour to the mix if you wish to thicken it further – then bring to the boil for a few minutes to ensure the cornflour is cooked.

8.      Pot up min hot, sterilised jars, cover and label.

Other Recipes for Sweetcorn

Quick Sweetcorn and Ham Pizza

For the pizza base – I suppose you could use a bought prepared pizza base though, they are not to my taste. You can also make a yeast dough for the base but then it is no longer a ‘quick pizza’.

This base is for a scone mix and will work well for any savoury or sweet topping and is great for a quick lunch dish.

8 oz [225g] plain flour

½ tsp salt

1 tsp baking powder

2 oz [50g] butter

¼pt [150ml] milk approx. or enough to give a soft dough

Method

·         Sieve the flour, baking powder and salt into a bowl and rub in the butter until like fine breadcrumbs.

·         Using a round-bladed knife [or your hands, if you prefer] mix in enough milk to give a soft but workable dough.

·         Kneed the dough together then put out onto a floured board. Shape into a round and roll out until about ½ inch [1cm] thick. Try to keep it in a round.

·         Place the dough on a floured or greased baking tray.

The Topping

1 large red onion

1 sweet green or red pepper

1 oz butter [25gm]

2 good slices thick ham or gammon [not cooked ham though it will do, you may need more]

4 – 6 medium closed-cap mushrooms –optional – sliced.

7oz [200g] sweetcorn kernels, approx.

Freshly cracked black pepper

1 tsp chopped fresh marjoram or oregano if available [ it usually keeps going all year – a little]

1 tsp chopped parsley

4 – 6 oz [100 – 175g] grated meltable cheese. Cheddar is the most popular but Gruyère is definitely ‘the business’. Blue Stilton is also good.

Method

·         Melt the butter in a pan and sweat the onions and red or green pepper.

·         Chop the ham or gammon into pieces and add to the onion in the pan, fry gently.

·         Add the mushrooms [if using]. Add freshly cracked black pepper but not salt – there is enough in the ham/gammon. Add the herbs. Mix in well

·         Mix in the sweetcorn kernels and spread the mixture on top of the pizza base.

·         Sprinkle the cheese on top evenly.

·         Bake in a hot oven - 220°C or No 7 gas until the top is golden brown.

·         Serve immediately with a crisp salad.

Sweet-Corn Fritters

2 – 3 fresh corn cobs – blanch the cobs for 2 or 3 minutes in boiling water then cut the kernels from the cobs

4 oz [100gm] plain flour                                             Pinch salt

2 tsp baking powder                                                   Milk to mix

¼ tsp chilli powder                                                     freshly cracked black pepper

Method

·         Sieve the flour, salt, pepper, chilli and baking powder into a bowl.

·         Add enough milk to give a creamy batter. Beat well until smooth.

·         Add the corn kernels and mix well.

·         Drop the mixture from a large spoon onto a hot, greased griddle or heavy flat pan.

·         When brown on one side [ bubbles will start to burst on the top of the fritters] turn over and brown on the other.

·         Keep warm on a clean cloth/ teatowel.

·         Serve with fried or roast chicken and fried bananas or plantain.

Sweetcorn Soup

8oz [225g] sweetcorn kernels (fresh, tinned or frozen)

2 good sized leeks – washed thoroughly and sliced

2 medium potatoes – washed, peeled and cut into small cubes

1 stick celery – washed and sliced

1 Tblsp. rape-seed or olive oil

1 oz [25g] butter

1 pt [570ml] vegetable stock

¼ pt [275ml] milk – you may use cream if you wish

Freshly ground black pepper and salt to taste

2 oz [50gm] cheddar cheese

Method

·         Wash and slice the leeks – if, like me you are using leeks from the garden or the allotment and they are a bit mucky, slice into short lengths, it is easier to remove any mud or grit.

·         Put the oil and butter into a large saucepan and heat gently.

·         Add the leeks and celery and sweat [cook gently without colouring – don’t allow the leeks to brown as this will make them bitter] until soft.

·         Add the cubed potatoes and the sweetcorn kernels. Mix in well but don’t allow to stick.

·         Add the stock and black pepper and stir in well.

·         Bring to the boil, then simmer gently until the vegetables are well cooked and soft.

·         Add salt to taste and milk or cream. Bring back to the boil briefly.

·         Serve in a tureen or in individual dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch the cheese can be ‘toasted’ on top.

·         Serve immediately with warm crusty bread.

September on the Allotment 2015

September on the Allotment  2015

I remember, earlier in the year discussing, with a fellow allotment holder, our very warm and sunny spring time. He said then that he had noticed in other years, when we had wonderful spring-times – around April – that the summers were cool and wet. Well, until recently, although it was not particularly wet [ in fact, when it did rain, it was too light to be of much use to the ground or our crops] but, it has certainly been remarkably cool and very disappointing for the school children who must now return to their studies in the new term – I believe some have already returned in the last week of August. I always think that it must be disheartening for them to see ads for ‘Back-to-school’ uniforms, equipment, etc. Appear almost as soon as the beginning of their long summer break. When I was young, we had 10 weeks for our summer holidays which was to enter into a fantasy world of freedom which, of course, became quite boring towards the end and had us looking forward with some excitement to the new term and new school year. When my children were little in the Republic of Ireland, they actually had 3 months. As I remember, we parents were delighted to see the autumn set in.

Of course, so much learning is lost in those long holidays and when I was teaching, I ran summer schools for children who planned to come to our school in the autumn. They were always over-subscribed [it gave the parents a welcome break !] I digress.

In spite of the cool weather, I believe it has been one of my most productive years [except for some brassicas – cauliflowers, Romanesco and similar vegetables which needed so much more water]. It has been a totally outstanding year for fruit both soft fruit and the harder autumn fruits like apples, pears, plums. In the spring, when the fruit trees were blossoming the weather was warm and sunny giving the bees an excellent opportunity to pollinate the crops.

With these over abundant crops with the joy of making jams, jellies, pickles, chutneys, etc comes the chore of too much stuff to use and preserve. After my first four or five pickings of red and white currants and gooseberries [and I only have 2 white currant bushes] I was happy to leave the nets off and let the birds help themselves. Even the birds seem replete.

Maintenance

Ø  As crops finish their harvest, remove the spent plants and compost them;

Ø  Over-wintering Harvests – brassicas – [cabbage, kale, broccoli, Brussels sprouts]; leeks, parsnips, Swedes etc, clear of weeds and watch out for pests like white fly on the brassicas [ there have been fewer of these during the dry weather but during the wet weeks the numbers of these little pests has increased;

Ø  Keep perennial crops, asparagus, globe artichokes and fruit bushes, canes and trees free from weeds;

Ø  Keep paths and edges tidy and cut back to prevent perennial invading the plot [and you neighbours’ plots];

Ø  As beans, sweet peas, peas and other crops finish their harvest, lift the canes, clean them and store them where the canes or their ends are not sitting in wet conditions, which will rot them. Carefully looked after they should last for several years;

Ø  Crops in poly-tunnels and greenhouses should still be good to mature and ripen for a couple of months so, make sure you keep the plants well watered and free from pests.

Ø  As you finish using tools, cloches and netting, ensure they are clean and store in a safe and dry environment;

Ø  Remove top growth of tomato plants to ensure the plants put all their energy into those trusses which are already developing. Except for small salad tomatoes – restrict the plants to 2 – 3 trusses now

Preparation and Planning

Ø  As summer cropping plants finish their harvest, start digging these areas once cleared, especially if you have a large plot to dig. You may find that there will be fresh weed growth before the winter but it is better than leaving the digging until the spring. On heavy clay soil particularly, the difference between autumn dug and spring dug ground is significant;

Ø  Prepare beds for autumn planting perennial crops, fruit trees, bushes and canes;

Ø  Prepare ground for autumn plantings of onion, garlic and shallot sets and broad beans;

Ø  Think about ordering seeds, bulbs, sets and plants for autumn planting. Many of the large seed house are sending out their autumn catalogues now. Write to them to request a catalogue or find them on-line. 

Sowing and Planting

§  There is not a lot which can be successfully sown during September although some varieties of lettuce and radish can still be sown until the end of September – choose your varieties carefully and protect the young plants from slugs, caterpillars and pigeons as they will be one of the few tender vegetables around at this time of year and as the cooler conditions slow up the growth, I find that the pests have devoured or destroyed my crop before they are large enough for me to use.

§  You can, of course, still transplant spring cabbages into their final growing place – as with salad crops, it is important to protect them from the plethora of pests which will destroy them long before you can usefully harvest them. I have found it useful to plant some in my poly-tunnel once the summer crops have finished [a while to go yet!] but this will give me a welcome crop of green vegetables in springtime when little else is available.

§  In preparation for new strawberry beds, pot up ‘runners’ from young strawberry plants [these are much more robust than runners from old – 3years + - plants]. Make sure they are kept well watered and detach from the parent plants when the ‘runners’ are well rooted

§  Set up new strawberry beds with rooted runners. I use a 2 metre wide meshed matting [which allows water through but keeps the weeds down] to plant my young strawberries through. Ensure the matting is well clamped down or high winds will lift the matting the young plants. The method is not perfect and it is necessary to keep an eye on slugs which will hide under the matting but, is better that leaving the strawberry plants on open ground. Of course, you could, like commercial growers, plant in raised troughs, a meter above ground where you can harvest and care for, at your leisure – Hmm, now that’s a thought!

Harvesting

Ø  Late sown sweetcorn will still be available for harvesting. I have harvested mine in the last week and will probably make relish this year. In previous years I have preferred to freeze it as it really does freeze well off the cob, but my freezers are full and I find that my family is quite keen on sweetcorn relish

Ø  Beans – my runner beans are still good to eat. I have grown Lady Di this year and have been very pleased with them. It is important to keep harvesting them to keep the young pods developing. I have far too many to use myself so I put them on my garden wall along with other overabundant crops [like courgettes – Zucchini] to allow neighbours and passers-by to help themselves. A stonemason, working on a house opposite mine told me he had come prepared with a bag and although he wasn’t so keen on the courgettes he did like the beans and some windfall Bramleys. French beans for fresh eating are still harvestable. I have grown a climbing purple bean – Cosse Violette. Although I don’t have too many plants they are productive, certainly far too many for me but good to give away. Drying French beans – Borlotto, Jack Edwards, Yin-yang, etc, are now drying on the vines and will be ready to harvest soon. I have learned to grow only climbing varieties as they are out of the range of our vast slug population – anything close to the ground will be eaten. I found a source of climbing Borlotto and discovered that they are also wonderful as fresh beans. I haven’t started to harvest yet and I will certainly leave lots for harvesting for drying but, if you do grow these, try them as fresh beans – yummy!

Ø  Curcurbits – winter squashes, pumpkins are beginning to mature and the skins to harden. If possible, lift the fruits onto a piece of wood, stone, brick or similar, to keep them off the ground to avoid slug and wet damage. They should be useable in the kitchen now but, for storing, ensure they have dried well and can lift from the withered plant easily [store in a cool dark place – I have had some which have kept until May of the following year but, only a few. Check them regularly throughout the winter and remove any which show signs of rotting]. Courgettes [zucchini] are now coming to the end of their main harvest. My yellow courgettes, especially, are markedly, slowing down – I can no longer be guaranteed a crop which I have to leave on my garden wall for neighbours to take.

Ø  Tomatoes are at their best now and I certainly have more than I can use in the odd salad, or even a daily salad. Think about using the excess for Tomato Ketchup, Tomato Chutney, Freezing as pulp for winter use, freezing in a salsa with other ingredients. Outdoor tomatoes are likely to finish cropping earlier than the indoor grown varieties.

Ø  Peppers and chillies – are now beginning to ripen. Peppers can be stored frozen as part of a salsa, chutney or just sliced and frozen. If growing a thickly fleshed chilli like Jalapeno, they do not dry well in our UK conditions but, they will keep well, sliced in small pots in the freezer. Thinly fleshed chillies like Joe’s Long can be hung up and dried very successfully and used all winter long.

Ø  Potatoes – it is likely that all Earlies and Second Earlies have long been harvested and eaten. My late Maincrop variety of choice is Sarpo Mira which, I hope, might see me through the winter – they have excellent flavour and cooking qualities, are blight resistant and will store successfully through the winter. I will start to harvest them later this month. This year I also tried Red Duke of York and Shetland Black as trials for me. The Red Duke of York were wonderful and I will grow them again next year. I’m not so sure about the Shetland Black – in this a great potato year, there was nothing remarkable or impressive about it. But, it is good to try out new stuff

Ø  Brassicas – some varieties of Brussels Sprouts, broccoli/calabrese and late cabbage are available now. Early kale can be harvested but may be best left until winter.

Ø  Early leeks and parsnips are harvestable now.

Ø  Salad crops, of course are still excellent where we have managed to keep the pests off.

Ø  Fruit – autumn harvesting raspberries are still available;

Apples, depending on the variety will now be harvestable – if they come easily from the stem they should be ready and can be stored. If you allow them to fall, the resultant bruising will mean that they must be used immediately. Check also for insect damage – those fruits also must be used immediately or discarded.

Pears, plums and damsons should still be ready to harvest.

Recipes

Plum and Almond Flan

For the fruit filling

500gm [1lb] approx ripe plums – Victoria are best

2 Tblsp sugar

1 tsp. water

Method

·         Wipe the plums and pierce them. Place them in a saucepan with the sugar and water over a very low heat until the juice starts to emerge.

·         Raise the temperature to gentle simmering point until the plums are soft and broken down.

·         Cool. Remove the stones and pour off most of the juice and put aside.

For the rich sweet pastry                                                                                       

150gm [ 6oz] plain flour                                                                     50gm [2oz] butter                                                                
                                                                                                                  For the Topping

100gm [4oz ] butter                                                                50gm [2oz] caster sugar

25 gm [1oz ] caster sugar                                                                    125gm [5oz] ground almonds

Pinch salt                                                                                             1 tsp almond essence

1 large egg       - beaten                                                                       1 Tblsp. Amaretto

                                                                                                            2 large eggs - beaten

                                                                                                            50gm [2oz] self-raising flour

                                                                                                            25gm [1oz] toasted flaked almonds

Method

·         Make up the pastry – Rub the fat into the flour until like fine breadcrumbs. Stir in the sugar. Add the egg and bind the mixture together to make a soft dough. Chill for half an hour or so. On a floured board, shape the dough into a flat round then, roll out to fit a 25cm [10inch] flan dish. Bake the pastry case ‘blind’ [ place greaseproof paper on top and cover with baking beans to prevent the pastry from rising], in a hot oven 200°C or No 6 Gas for 10 – 15 minutes until the edges are golden but not browned. Remove the beans and greaseproof paper. Cool

·         For the topping - Cream the butter and sugar together and gradually add the eggs, essence and Amaretto. Stir in the ground almonds and the flour.

·         To make up – Put the plums with a little of the juice into the bottom of the flan case. Top with the almond mixture. Sprinkle with flaked almonds and bake in moderate oven 180°C or No 4 gas for 30 – 40Minutes or until the cake topping is golden brown.

·         Serve with custard or cream.

Sweetcorn Relish

6 corncobs – remove the kernels                 1 sweet red pepper – finely chopped

1 large onion – finely chopped                      3 large garlic cloves – finely chopped

1 – 2 fresh hot chilli peppers(keep the seeds in if you like it very hot)

500ml (1pint)white vinegar

250g (9oz) white sugar                                     1 –2 tsp salt ( to taste)

1 dsp. yellow mustard seed                             1 tsp mustard powder

½ tsp ground black pepper                              ½ tsp turmeric

1 Tblsp cornflour – blended with a little water or a little extra vinegar

Method

·         Put the sugar and vinegar into a large pan over a low heat and stir until the sugar has dissolved.

·         Add the onion, sweetcorn kernels, red pepper, chopped chilli and garlic and simmer gently until the vegetables are ‘transparent’ and cooked 10 minutes or so.

·         Add the mustard seed and powder, turmeric, pepper and salt and cook for 10 -15mins.

·         Add the blended cornflour and stir in well.

·         Bring to the boil and boil for 4 – 5 minutes until the mixture starts to thicken.

·         Pot up in hot, sterilised jars. Cover and label.

Sweetcorn and Potato Bake

8 oz [225g] sweetcorn kernels – fresh, frozen or tinned

2 lb [900gm] approx. potatoes – floury potatoes are best – washed and peeled

1 large red onion

1 medium sweet red pepper

2 fl oz [55ml] milk

2 oz [50g] butter or 2 Tblsp rape-seed oil

Sea salt and freshly ground black pepper to taste

2 medium tomatoes

6 oz [175g] grated cheddar cheese

Method

·         Prepare the potatoes, boil or steam them then mash with the salt, pepper and milk and half of the cheese.

·         Peel and finely chop the onion and seed, core and chop the red pepper.

·         Sweat the onions and pepper in the butter or oil until soft – don’t allow it to burn.

·         Add the sweetcorn and mix in well. [Most fresh sweetcorn is very tender and will cook quickly so doesn’t need prior cooking].

·         Add the mashed potatoes and mix all the ingredients – check seasoning.

·         Put the mixture into a greased ovenproof dish.

·         Slice or section the tomatoes and arrange around the edges of the dish. Sprinkle the remaining cheese on top.

·         Bake in a moderately hot oven until the cheese is golden brown.

·         This is great as a lunch dish served with a crisp salad.

Plum Cheese

This is a recipe for and a method of using plums only when there is a glut of them. In more lean years they are too precious to indulge in this very ‘wasteful’ product. However, it is well worth the effort and the abundance of plums when they are available.

Fruit cheese is a very reduced ‘pulp’ of the fruit with sugar which can be ‘set’ into attractive moulds and turned out to be sliced and served with bread with pate, cheese, etc. Or I have enjoyed it with pork chops and lamb dishes.

The cheese has a cousin which is ‘butter’ which is less reduced and can be spread onto bread or crackers. I have not tasted it  nor have I tried to make it nor have I tried to make it.

Ingredients and Method

·         Add a little water to several pounds / kilos of fruit – in this case plums although you can also use damsons, black currants and other strongly flavoured fruit. Cook over a gentle heat until the fruit is very soft

·         If you wish, add a little spice – cinnamon, black pepper or cloves, etc

·         When the fruit is very soft – push it through a strainer or coarse sieve to get the pulp.

·         For every 450kg [1pint ] of pulp add 450kg sugar [1lb sugar].

·         Over a low heat, dissolve the sugar then bring the pulp to the boil. It is most important that this is stirred continuously to prevent it ‘catching’ and burning [I have done this with no trouble at all – I thought I was stirring continuously, and had to dump the whole batch ! ].

·         As the mixture thickens - when you can draw the wooden spoon through the mixture and can briefly see the bottom of the pan, the ‘cheese’ is ready.

·         Spoon it into prepared moulds or freezer containers.

·         Some moulds should be lightly oiled to allow the ‘cheese’ to be easily decanted for use. I have used silicon moulds which have easily allowed the moulds to be decanted.

·         This should keep for several months if covered and properly stored. I have not yet tried my frozen batches but will get back on this.