[Anke]

You can do your own Ribena with ALL sorts of fruit, it's in the Rivercottage handbok No 2 - Preserves (Pam Corbin). - and you don't need a freezer for it at all.

Just juice as you would for making jelly (through muslin overnight etc etc), then take juice and for every 1 ltre of juice dissolve 700g of sugar, bring slowly to the boil and immediately fill into clean sterilised jars (anything with a screwtop will do). Keep an inch or so from the top as airgap, cool down slowly, and it keeps for at least a couple of years in a cool garage.

Brilliant with rhubarb, apples, any kind of currants etc etc.

PS.: Also makes brilliant fruity icecream/frozen joghurt. Just "dilute" with cream (single or double) or joghurt to taste and churn/freeze!

[shearling]

Well I used the plums from our poor dead (now) tree and it tastes great  . Basically boiled down fruit into juice. Did not mess about with too much of sieving just drained and frozen the mash for later in the year - great idea Anke to mix it into yoghurt or ice cream.