Newburgh Orchard Group

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Gerben de Vries

NOG Secretary,


Newburgh Road,



KY14 7BT


Apple Day 27/10

We will be holding our first Apple Day on Saturday October 27th from 12.00 to 5pm in the Parish Church Hall and grounds (Cupar Road). This will be to celebrate Newburgh's centuries-old heritage of apple growing, and there will be apple-based produce and home baking for sale along with recipes, participative Apple Art, blind fruit tasting, a fruit display and a fruit quiz, plus tea, coffee, cakes and biscuits. Admission will be free.There will also be a demonstration of apple pressing to make apple juice, using only the apples we have in stock. (Please do not bring apples for juicing: another date may be arranged for that)"

Isobel’s Plum Relish

Ingredients:: 4 lbs plums

1 lb shallots or onions, chopped finely

1 ½ ounces of salt

8 cloves

¾ lb sugar or syrup

1 ½ pints of vinegar

1 dessertspoonful of allspice

8 red chillies

6 sterilised jam jars and lids

Tie the spices in a muslin bag.

Take the stones out of the plums and cut them up.

Put the plums, onions, vinegar, salt and spices in a saucepan.

Bring it to the boil.

Add the sugar or syrup and simmer gently, stirring often, until the ingredients are tender and the mixture is quite thick.

Take out the spice bag and squeeze it over the mixture.

Put the mixture into sterilized jars, seal them and allow them to cool.

Serve with cold meat or cheese

Chris’s Plum Chutney


2 lbs Plums,

1 lb apples,

1 lb onions,

¾ lb raisins,

1 lb sugar,

¼ teaspoon cayenne pepper or chilli powder,

1 teaspoon ground ginger,

1 teaspoon allspice,

1 oz salt,

1 pint vinegar.

Remove plum stones and apple skins and cores, chop the onions. Put all ingredients into a saucepan and simmer slowly for ¾ hour, then boil until the mixture is thick. Put the mixture into sterilized jars, seal them and allow them to cool.