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Sarah M
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| Posted: Aug 26 2008 at 6:59pm | IP Logged
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Our plum trees have exploded with fruit this year! 
Now....
what on earth do I do with all of them? Plum jam (any good recipes??), obviously. What else? Any ideas?
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Michaela
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| Posted: Aug 29 2008 at 8:13pm | IP Logged
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Sarah, which variety of plums do you have?
I have been waiting and waiting for our plums to ripen (turn purple). Only to have my husband tell me today they are green plums that will never turn purple...they are falling off the tree.  
I am such a novice (putting it nicely) at growing fruit and veggies. We do have six purple plum trees...my mom said they are Italian plums. They taste like they will need another week or two.
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Michaela
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Sarah M
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| Posted: Aug 30 2008 at 12:30pm | IP Logged
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Ours are Italian Plums (yum!)- they'll be ready in about a week, I think.
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hereinantwerp
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| Posted: Sept 02 2008 at 6:23pm | IP Logged
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My neighbor just gave me a huge box of delicious yellowich/green plums (yep, they're ripe! And sooooooo good). However, we can only eat so many. So I have the same question!
Anyone know of a freezer jam? (I've never tried the other kind). I do really like plum jam, it's a little bit tart, not just sweet.
I have seen some delicious looking recipes for plum cake, where the plums are cut in half, laid cut-side-up and kind of showing on the top of the cake--and I know I cut one out once but now can't find it--maybe will do an internet search?
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Angela Nelson
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SuzanneG
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| Posted: Sept 02 2008 at 7:37pm | IP Logged
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We have 2 trees that produce like crazy every year!
Besides eating right now, crisps, and plum chicken (crock pot---i'll post recipe later), I usually end up doing this:
Cutting them in half, take the pits out and freeze them on a tray, then dump in a freezer bag or container.
(much easier than canning and jam). All the elderly Italian ladies around here do this, so I figure it's the way to go  .
They last all winter and are good for all the baked desserts and more plum chicken  . Also good frozen for smoothies, yogurt, etc.
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Suzanne in ID
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Sarah M
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| Posted: Sept 03 2008 at 12:46pm | IP Logged
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Oh super, Suzanne. What a great idea. That sounds like so much less work than plum jam. We also have 4 laundry baskets full of apples, so I have my Harvest work cut out for me already.
Do post that plum chicken recipe when you get a chance, will you?
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Kristie 4
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| Posted: Sept 03 2008 at 6:51pm | IP Logged
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I always canned mine- my fave. canning hands down!!!!
Just layer in jars cover with boiling water and process in sterilized jars in a canner for 20 minutes. They make their own delicious syrup... I'm jealous, no plums around here!
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Kristie in Canada
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nissag
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| Posted: Sept 03 2008 at 7:18pm | IP Logged
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Here's a recipe I LOVE:
4 lb plums, pi.tted and sliced
1 c. fresh-squeezed orange juice
1/2c. fresh-squeezed lemon juice
4 whole allspice
2 cinnamon sticks (about 3" long)
7 c. organic cane sugar (NOT rapidura)
1 vanilla bean, split and cut in half
Place plums, juices, and spices in a heavy-bottomed pot. Bring to a boil over med-high heat. Reduce heat, cover, simmer for 20 minutes. Add sugar and vanilla bean and stir until sugar is dissovled. Simmer, uncovered for 40-45 minutes, crushing the fruit with a ladle or potato masher. To test for doneness, drop jam onto a cold plate, pop it into the freezer for 2 minutes. When you touch it, it should go wrinkly.
Place hot jam into clean, sterile jam jars using a jelly funnel so as not to get jam on the rim. Place the cover and ring on the jar. Using jar tongs, gently lower the jars into a pot of boiling water and process for 15 minutes. Remove to racks and allow to cool. The lids will make a "POP" when they seal. Just test the little dome in the middle has gone down. If it hasn't, reprocess or use within 3/4 weeks time.
DELISH.
I just had a gorgeous plum tart at the home of friends. Roberta said it was dead easy, but I'll have to see if I can find the recipe...
Blessings,
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nissag
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| Posted: Sept 03 2008 at 7:24pm | IP Logged
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Oh! found it right away!
You need a blind-baked pie shell (either premade, or homemade).
2 lb plums, pitted and sliced
1/2 c. sugar
1.5 T constarch/cornflour
1.5 tsp. lemon juice
In a bowl, combine the sugar and starch, add the plums and lemon juice. Toss thoroughly and let sit for 30 minutes. Place in pie crust and bake at 425 for 15min, reduce to 350 and bake for 45 minutes more.
Roberta placed the slices in little concentric circles and made the whole thing awfully pretty. We had it with vanilla bean ice cream. If it was the last thing I had before I died, I'd be very happy indeed!
Blessings,
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Nissa
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Syncletica
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| Posted: Sept 08 2008 at 6:02pm | IP Logged
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Quoting Sarah:
Oh super, Suzanne. What a great idea. That sounds like so much less work than plum jam. We also have 4 laundry baskets full of apples, so I have my Harvest work cut out for me already.
I am sooo envious! My husband won't let me plant any trees. I'm lucky to have two 3'x4' garden boxes. Planted tomatoes this year, 10 plants, but got less than an ice cream pail full. We've had a number of frosts already, too. Sigh.
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SuzanneG
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| Posted: Sept 12 2008 at 12:55am | IP Logged
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Jessica posted a recipe for Fresh Plum Cobbler!!!
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Suzanne in ID
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Barbara R.
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| Posted: Sept 23 2008 at 1:20pm | IP Logged
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I hope it's not too late for these recipes to be useful. This year I retried making my grandmother's plum kuchen (bread dough topped with fruit) and developed a take on plum crisp.
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Barbara R.
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| Posted: Sept 23 2008 at 1:24pm | IP Logged
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BTW, I LOVE the idea of freezing halved plums! Their season is so short, and this is a great way to extend it.
I'd also love to see the plum chicken recipe.
My (Hungarian) mother-in-law makes a plum cake like the one Angela describes. I'll see if I can round up that recipe.
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stefoodie
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| Posted: Sept 24 2008 at 5:06am | IP Logged
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It's plum crisp season! Here's my dd's take.
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stef
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: An Abundance of Plums
