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Plum tucker

Using the huge quantity of Dragon’s Blood plums has necessitated a certain amount of ingenuity, given that we’ve already made a load of jam.

Our newest acquisition is a juicer, which separates the plums into coarse pulp and fairly thick juice.

Sieved plum juice to make plum ‘squash’ and plum brandy (yum)

Fine plum pulp (from sieving the juice) to go into barbecue sauce

Cake mixture with coarse plum pulp for colour, taste and texture

And this is the basketload of plums yet to use!

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