• 500 grams of favourite Plums
  • ½ - ¾ cup brown sugar
  • Good pinch of salt flakes
  • 1/3 cup almond flakes (toasted)
  • 3 Tbsp of gin (more if you like)
  • Evansdale Ruby Bay cheese (or other cheese of your choice)
  • Crackers of your choice



plum marmalade


  • Wash and remove stones from plums, roughly cut them into different sizes, place in a glass bowl, sprinkle 2 tbsp sugar and the gin over the plums, and stand for 2-3 hours.
  • Place them into a big pot. Add ½ cup water and the rest of the sugar. Slowly bring to a boil and turn down the simmer to reduce liquid, around 20 minutes. Remove from heat and add almond flakes.
  • Serve with Evansdale Ruby Bay cheese and crackers or on the side of a meat dish.
  • To store: use sterilised jars, fill them with the marmalade and store them in a cool dark place. It will last for at least six months.


Recipe by: Amy Dougherty