A request for plum recipes, many good ones in the comments.

Photography Credit: Elise Bauer

Plums come in season mid summer and when they do our trees fill up with ripe satsuma, Santa Rosa, and elephant heart plums.

Over the last several days we have been experimenting with several batches of plum preserves – some with more success than others.

Today I made my first jar of plum “leather”, which is what happens when you let the plum sauce cook too long. I will post when we come up with a satisfactory method.

But until then I’m wondering, for those of you out there who also have plum trees, or access to a lot of plums, what do you do with them (besides eating them straight, usually standing over a sink to catch the juice)?

If you make plum preserves, do you use a stove top or microwave? Use all of the juice or strain some of it? Do you have any tricks or tips you would be willing to share?

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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No ImagePlums!

  1. samaneh

    Oo i forgot the part that u should dran off all the skins and cores after boiling.

  2. Samaneh

    Hi lisa it’s little late but i wana share our favorite plum leather recipe. It’s a must in summer
    We first boil them until they are melted then u can add suger to taste or boil peachs or apricots with the plums.
    Then put a thick plastic on a plate pore the lequid till u have thin layer of plum on it. Set it in the sun after few days its ready
    Samaneh from iran

  3. Nancy Cohn

    Used your link, and found another plum conserve recipe I thought I’d share– it is delicious!!

    12 C quartered plums (Santa Rosa or similar)
    7 C sugar
    peel of one lemon, julienned
    2 finely chopped hot red peppers
    6 star anise
    8 peppercorns and 4 cloves in cheesecloth

    Toss ingredients together in a large, nonreactive pot. Heat gently over low heat until the sugar melts, turn heat up and bubble away until thickened, about 40 minutes. Ladle into sterilized jars and process in water bath as indicated by your altitude (20 minutes in the mountains where we are), or refrigerate and eat soon!

  4. Robin

    When in staying in Japan with my parents I was served plum wine. Wonderful! They make it at home by soaking green plums in vodka (?) with some sugar and letting it sit.

  5. Courtney

    This is really belated, but last year I made an AMAZING plum sorbet. It was really good, but the batch I made next I threw in some cinnamon and rosewater and couldn’t keep enough of it in the freezer to keep company happy. It’s definitely a change from jelly, and it keeps in the freezer instead of on the shelves in cold storage.

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