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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