A busy morning in the Patch Kitchen. Sunday February 15, 2015.

Just thinking I would finish off pipping all the Damson plums that were left in the bucket, somehow I got sidetracked. I have ended up with fresh bread, plum and cinnamon muffins, a slow cooking Chilli con carne, preserved Damson plums, zucchini pickles and a Sparkling Plum drink brewing. And that is to add to the Plum leather I made yesterday. 

I haven't made Sparkling plum today but am following the basic principles of making sparkling drinks like Elderflower. 875g of pipped plums, 750g of sugar ( less than the recipe for Sparkling rhubarb which I tried once before and found a bit sweet) 18 cups of water, 1 chopped lemon and 200ml of cider vinegar. Mix the lot together and let sit for 2 days before straining into PET bottles. Leave for at least two weeks for the drink to ferment and create bubbles. Let's hope it tastes as good as the elderflower as we are down to the last of the big batch I made for summer.

No room left on the bench so it is time to quit!