YAPMR;-)-Yet another plum mousse recipe...

Take

a cartload;-), i.e. 500 g of wild plum
a cartload of refined sugar or honey
100 g sloe fruit
8 cl of plum spirit
1 scroll cinnamon
1 knifetip cardomom
1 knifetip nutmeg
1 knifetip black pepper

Cook on low heat for about an hour, until reduced.

Remove the foam constantly, stir constantly.

When reduced, boil to at least 75 degrees Celsius. Add the spice.

Before filling into vacuum jars hot, add the plum spirit, stir thoroughly. When filled in, turn the jars upside down for about five minutes. Let rest to cool.

Oh, and those are some of my exploits of the last weeks: Apple gelée, blackberry jam, elderberry gelée.... winter will be rich this year, and I am right grateful for it.;-)

Wild plum

On Monday I went out foraging and came home with a rucksack full of blackberries, wild apples, sloe and wild plum. They grow like mad, and this wild sort (it has thorns, don´t have a clue what it´s called) tastes sweet and juicy to boot. Great!

I harvested a load of them, as much as I could carry, and there are still tons more on each tree. How great mother nature cares for us! I am very grateful for that and will remember that in winter...








Preparing a pot full for Plum mousse, a local speciality: The recipe will come soon!