[Kleftiwallah]

The plums that weren't stricken with brown rot are in the freezer, went to the market today and bought two gurt immense pineapples for a quid.

Anyone any idea how to combine the two?  Question 1 - Do I smash the pineapples into pulp or leave them in lumps 

Cheers,    Tony.

[sunshineband]

http://allrecipes.com.au/recipe/20319/plum-and-pineapple-jam.aspx

Here is a recipe from 'Down Under' that might help a bit Tony 

[Kleftiwallah]

Thanks for that sunshineband,  all I have to do is multiply all the ingredients up by four to match the amount of plums I have.

Cheers,    Tony.

[Spana]

Have you seen the recipe on here for pineapple ice cream, thought of you as soon as i saw it. Looks a nice way to use a pineapple It does say you can use other fruits too,not sure if it mentions plums tho

[cheshirecheese]

I know it doesn't help with your plums, but I recently discovered a recipe on the BBC Good Food website for pineapple chutney which is absolutely deelish    It goes really well with curry ...  

Ingredients
2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 pineapples peeled, cored and chopped into small chunks
1 red chilli, deseeded and finely chopped
Thumb-sized piece ginger, finely chopped
250g soft light brown sugar
175ml cider vinegar

Method
Heat the oil in a large heavy-based pan.
Tip in the onions and spices and cook for 5 mins until fragrant.
Add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick.
Pour into sterilised jars - this quantity makes about 3 x 330ml jars.
The recipe states that it will keep for up to twelve months, but I guarantee you'll be hard pushed to keep it beyond a few weeks!!

[cheshirecheese]

... as for your plums, I've just been reading Newshoot's tips for raspberry vodka/liqueur.  Isn't plum vodka an Eastern European staple??  Worth a try! 

[Kleftiwallah]

The finished batch.


It6 has a 'firm set' but at least it won't slide off the knife!

Cheers,    Tony.