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Oo i forgot the part that u should dran off all the skins and cores after boiling.
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
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!
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.
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.
Here’s one for the holidays I found while looking for really old traditional recipes. This one I think is from the 1400’s. It may sound tedious, but most of it is wait time. Slightly under ripe plums are easier to work with than fully ripe. Don’t make to large a batch – gets unwieldy in the pot.
Sugarplums(and other stone fruits)
1-2 pounds of plums (any variety) fully ripe but not too soft
lots of white granulated sugar
a large, heavy saucepan, preferably enamel or stainless so you can leave the plums in
a wire rack — a cookie cooling rack works very well — set up over a cookie sheet covered with wax paper or a dehydrator
Wash the plums, cut them in half and remove the pits. Do not peel the plums.
Put a thin layer of sugar in the bottom of the saucepan
Lay the plums halves, cut side down, on the sugar in a single layer. Add enough sugar to completely cover the layer of plums, then lay another layer of plums on top. Continue layering until all the plums have been used and are covered.
Put the pan on the stove over the lowest heat possible. The sugar needs to dissolve in the plum juices without burning. While this is happening, stir very gently and scrape the sugar away from the sides of the pan. Try to disturb the fruit as little as possible.
When all the sugar is dissolved, increase the heat until the syrup comes to a gentle boil.
Let the fruit boil for one minute, then remove the pan from the stove.
If you used anything but glass, enamel, or stainless, gently transfer the plums to a different pot/bowl/crock or whatever.
Carefully place a plate over the fruit to keep it submerged in the syrup. Cover with the pan lid or a clean dish towel and let soak for three days. The soaking process should be at room temperature.
After three days, carefully remove the fruit (I don’t remove the fruit) and bring the syrup to a boil. Gently return the fruit to the syrup, bring to a gentle boil again and let boil for one minute. Remove from heat and repeat the soaking process. Repeat the boiling and soaking process one more time, for a total of nine days soaking and approximately 3 minutes boiling.
After the last soaking, remove the fruit from the syrup. Heat the syrup again and dissolve one additional cup of sugar in it. Let the syrup boil until it thickens somewhat (it may darken as well, depending on what variety of plums you’ve use), add the fruit again and allow it to boil gently for four minutes.
Remove the pan from the heat. With a slotted spoon, carefully remove the plums one at a time from the syrup and rinse the excess syrup away under cool, gently running water.
Spread the plums on a wire rack and put in a warm dry place.
Turn the plums every other day. When the plums are almost dry (they should still feel a bit sticky) roll in granulated sugar. Finish drying.
The drying time may be anywhere from a few days up to about two weeks, depending on local weather. When the plums are completely dry, store in an air-tight container.
If I had a nectarine tree that was as prolific as my girlfriend’s plum tree I would be in heaven! Not to be unappreciative of the 1000 plums in the kitchen right now!
But looking for plum recipes on this site made me so happy I just had to post! Thank you everyone for sharing your wisdom about plums.
We’re gonna make my girlfriend’s mother’s plum cake recipe and when I get a good plum sauce I’m gonna make that (to go with home made pot stickers, yum!)
Thanks everyone for reminding me of the sweetness that can come from the internet!
I’ll have to try some of these recipes with all the wild plums we’ve got this year. Every tree is loaded down and coming ripe all at once. Lol…they’re munchkin sized but very tasty.
Hi there – I live in Southern Ca. with a prolific Santa Rosa Plum tree, as well as a son in the Pacific Northwest (not with a Santa Rosa plum tree.)
As mentioned before, the kitchen sink is the best – who can resist? But then you still have to deal with the over-abundance of nature.
First, make jam. Freezer jam is the best for taste and color. However, i’s hard to convince donees. Preserved jam is a far, far second.
I’ve found that BBQ plums are really good. Hunt for recipe on web. Since I still have jam from years past, I’m going to try cold soup this year.
I was surprised by all the diferent way to use the plums. I have been eating them right by the sink. My tree was very prolific this year. I will try making a preserve from this site recipes. Thanks
I recently made a Cardamom-flavored Plum Compote with Walnuts and Golden raisins and it tastes great as a light dessert by itself or with my breakfast scones!:)
Josie & Nancy: I made plum jam yesterday and didn’t skin the plums. I did cut them in quarters and found it pretty fast to get the pits our, though these are Italian plums and they’re pretty ripe.
Thanks to everyone who posted recipes with spice. While my plum jam has a nice consistency, and the kids are more than happy to eat it on their waffles, it was a bit bland for my tastes. And I have to try that Vanilla Plum sorbet…yuuuummm
I’m in the same dilema as Nancy McLaughlin. I’ll repeat her question:
“Can anyone give me a hint on how to destone the plums quickly? From reading your column, sounds like I will have to skin them as well. Can I just dump them into a pot and cook till the stones come off? Or steam them or something?”
Is this possible to do and then use the “mushy” stuff in recipes?
You can fill your crockpot with clean plums-set on low for several hours-then you can strain the peelings and pits out……”mushy” stuff can be frozen in ziploc bags for baking into all kinds of things……..I use the mushy stuff in cakes and pancakes in place of the fat content……..you can also make plum sauce for pancakes or ice cream by adding sugar, gelatin, spices……..
I have a santa rosa plum tree in back yard its and old one, 1979 our house was built on farm land. My family and I moved in 1996 we love it co-workers love the plums. I need to find someone who has a santa rosa plum sauce recipe, I think it would be great on chicken.
I am so pleased you have a specific section for “plums!”, Even put the well deserved exclamation point. I am obsessed with all varieties of plums. Our tree had it’s leaves and spring blooms killed by a small late snow so it won’t produce this year, nor our teenie wild plums down the lane, but I cannot wait til next year! I am glad everyone posted up some recipes. I have a large collection of them, but none of the above and they all sound delicious!
I am also pleased because over the past few years it’s been in the news that orchards (especially heirloom plums) are becoming scarce and people have been so interested in exotic fruits it was worrysome..I am glad I am not alone, and that there are still Plum enthusiasts to keep them thriving.
I guess it depends on where you live what time to thin them, but basically !as soon as! you notice the bulbous beauties starting you should remove any touching plums both for insect and mold/mildew preventative and also so that no branches break off. Not to mention the aforementioned problem of “year on year off” crops.
Good luck and happy “plumming”!
I too have plums coming out of my ears and don’t have much time to cook or can or anything else right now with everything else coming in.
Can anyone give me a hint on how to destone the plums quickly? From reading your column, sounds like I will have to skin them as well. Can I just dump them into a pot and cook till the stones come off? Or steam them or something?
I will be eternally grateful for any suggestions or tried and true methods. Thanks much.
The vanilla is subtle and just sort of lingers in the air like the smoke from a fire extinguished hours ago. Mouth-puckering tart, smile inducing sweet, and altogether shibby.
Vanilla Plum Sorbet
What You’ll Need…
3/4 cup of vanilla sugar or sugar
1 vanilla bean
1/2 cup of sugar
What You’ll Do…
Chop and pit the plums. Discard the pits. Puree the plums and push through a strainer. Combine with water, sugar/vanilla sugar, and cut open and scrape out the inside of a vanilla bean. Whisk together.
Chill the mixture, then freeze it in your ice cream maker per the manufacturer’s instructions. (I used one from the vanilla sugar bottle that had some left. Remember, vanilla beans can be used many times before being discarded.)
Hello plum ‘victims’,
this year our one-and-only plumtree has gone absolutely nuts (can this be said of plum trees?) and even broke some branches due to the abundance of this year’s crop. I will certainly follow Katherine’s advice and thin out in June…
Sooo, what do we do with this year’s crop? I already filled 20 pots with delicious ‘confiture’ (like the one Kim suggested) and I just finished the first steps of plum wine:
5 kilo’s plums (pitted)
2 liters water
5 grams dry yeast
1 kilo sugar
Heat the water and add sugar and yeast. Stirr and mix with the plums. Put in a large plastic or earthenware container for about 10 – 15 days.
Strain. Return into the container for another week.
Put thru a fine sieve and bottle.
Liqueur de prunes (sweet prune licor)
1 kg plums (no seeds)
1 kg white candy sugar
1 liter ‘eau de vie’ 40%
Put the washed plums, sugar and eau de vie in an air tight container. Place in a dry and dark place for 6 months. At the end of this period strain, and put into bottles.
In stead of this you can use the plums as a delicious condiment for your deserts. It will also do wonders with a ball of vanilla ice cream.
With the rest of our crop I think I will go to the market place to sell for a euro a bucket…
Hello plum lovers,
Several years ago I lived in a place with a Santa Rosa plum tree in the backyard. I used to make plum cake–there is a recipe in Joy of Cooking called “Plum cake Cockaigne”. Santa Rosas are the ideal variety. It’s like a coffee cake with plums on top, halved. Very yummy, especially warm. Good for dessert topped with ice cream (or not!) or as a special breakfast treat. Good way to impress a new lover.
Thanks for all the great ideas. This is my first year with a magnificent plum tree. It is in addition to a peach, nectarine, and apple tree my grandmother planted. We have more fruit than I’ve seen in my lifetime. I’m going to try the plum pie for father’s day tomorrow. We’ll see how it goes!