Rachelicious

1 cup Scotch whisky (cheap is fine)
1 tin evaporated milk
1 tin condensed milk
1 cup hot water with 1-2 tablespoons of coffee (cool before adding)
Add all the ingredients to a well-sealed container and store in the fridge. Shake the container daily. Try to not devour the drink before it is seven days old! Yes, it can be drunk earlier, but tastes much better after a week.

15-20 lemons
2 x 750 ml bottles vodka (cheap with high alcohol percent)
4-6 cups water
2-4 cups sugar
Wash and dry the lemons. Remove the yellow peel only with a peeler or fine grater. Avoid the bitter white pith. Place peels in a 2-3 litre glass jar and add vodka almost to the top. seal. Leave to steep in a cool dark place until the peels loose all of their colour(2-3 months).
Place water and sugar in a pot. Stir and simmer gently until it turns clear. Cool, then pour into the jar with the lemons. Put the jars back in the cupboard for at least 2 weeks. Strain and pour the liquid into another container, discarding the peels. Stir with a wooden spoon. Bottle and seal. Drink after 1 more week.

6.3 kg tomatoes
pepper to taste
1 Tbspn salt (not iodised)
Fresh parsley to taste
8 Tbspn flour
1 cup sugar
7 medium onions
7 cloves or 1 tspn ground cloves
Fresh sage to taste
4-8 Tbspn butter (I use all 8)
Boil tomatoes, sugar, pepper, onions, salt, cloves, parsley and sage for 1 hour. Blend. Mix flour and butter into a smooth paste and add to soup mixture. Mix well. Serve or freeze.

Prick the skins of 750 grams fresh cherries with a fine skewer or toothpick.
Heat 1 1/2 cups sugar with 100 mls water & 100mls brandy.
Stir until all sugar is dissolved.
Add the cherries and 1 vanilla bean. Heat until boiling (at least 85 degrees)
Place cherries, syrup & 200mls brandy into a clean warm jar. Seal and invert for 2 minutes.
Store in a cool dry place for 6 weeks. Turn every couple of days for 2 weeks.
Serve the fruit in it's own liquer.

2 kg plums (halved and stoned)
1 1/2 cups water
7 cups sugar
Put plums and water into pan. Boil until soft and pulpy. Add sugar. Stir until dissolved. Boil briskly for 15 minutes. Put into sterilised jars.

Mix together in a pot:
1 1/4 cups cider vinegar
1 3/4 cups sugar
1/2 cup sultanas
2 cloves minced garlic
2 Tbsp chopped crystallised ginger
1 cinnamon stick
1 1/2 tsp salt
1/8 tsp cayenne pepper
Bring to the boil. Reduce heat and simmer 1 1/2 hours or until thick. Stir often.
Quarter 1 kg of plums, remove seeds.
Cube 1 kg of paw paw.
Add paw paw and plums to syrup mixture for 30 minutes. Stir. remove cinnamon stick. pour into sterilised jars. cover with two layers of grease proof paper. keep for a few days before using.
NOTE: can use papaya instead of paw paw.