Needed 101 things to do with Plums

[Westi]

Have loads of plums - some with little friends inside
Need some ideas to use up the glut (besides jam & wine as
already started that).

Maybe chutney or something to freeze??

Westi

[Victoria]

There's a nice spiced plum chutney recipe in this month's Country Kitchen mag, if you are interested I will post recipe. Bottled plums?

[macmac]

I'm interested too as i've got loads from lovely lottie friends.Imade some jam last night which didn't set so jusr redone it..fingers crossed

[Westi]

Hi Victoria

Would love the recipe if you have time to post it.

Thanks Westi

[Beryl]

Apart from the usual jam and chutney I stone and gently cook them with a little sugar - no water as they make lots of juice and freeze in batches to eat with ice cream, yoghurt, custard, cream etc. but really the main reason is I like to have stewed fruit on my breakfast cereal. Keeps me going all winter (sorry for the pun)

If there is a surplus of juice I freeze this separately and use it to make a jelly. Poured over soft fruit is another alternative pud.

[glallotments]

Same as Beryl really - the stweed fruit goes on our porridge.

[Victoria]

Ok - wasn't in mag but WI james pickles and chutneys. Here goes.Spiced Plum Chutney

675g plums stoned and quartered
450g onions chopped
225g cooking apples, peeled cored and chopped
300ml pickling malt vinegar
115g sultanas
175g soft brown sugar
1 cinnamon stick

Place all ingredients in pan. Bring to the boil and simmer uncoverd for about 45 minutes or until chutney thick and pulpy. Spoon into cooled sterilised jars and seal. Store for at least 4-6 weeks before use.

Another recipe - Plum Pot.

1.3kg plums stoned and chopped into large pieces
450g raisins or sultanas
2 large oranges sliced and chopped into small pieces
1.3kg sugar

Put all fruit and sugar into a large non-metallic bowl. Cover and leave overnight.
Next day, transfer the mixture to a large preserving pan and heat slowly until the sugar is dissolved, stirring all the time. Bring to the boil and then simmer until mixture is fairly thick - approx 30 minutes. A knob of butter can be added during cooking to reduce anyscum. Pour into cooled sterilised jars and seal. Recipe doesn't say how to use this but I guess it would be good with ice cream or hot under a sponge topping?

[mrsbirdland]

I don't suppose anyone knows a recipe for plum kuchen, the kind that has sour cream poured on top, not incorporated, mixed with brown sugar I think, just before baking. I know it doesn't use all that many plums (and I have an overload too - chutneyed and jammed out). But I used to have a recipe for this cake which I lost, and it was the best I'd ever had.

Am also considering trying to make my own plum sauce for chinese food - don't have a recipe, but will be googling.

[Westi]

Cheers Victoria

Have made some - set well and taste scrummy fresh so can't wait.

Plum kuchen - sounds good and I'd completely forgotton about chinese plum sauce. Quick recipes fast - please.

Westi

[PLUMPUDDING]

Plum Sauce:

2 lb plums
1/4 cup honey
1 tblsp grated fresh ginger
1 tblsp water
1 tblsp minced fresh garlic
1/2 tsp red chilli paste
1/4 cup soy sauce

Pit and chop plums
Put everything except soy sauce into a saucepan and bring to boil.
Reduce to a simmer for 15 mins until plums are soft.
Remove from heat and add soy sauce
Puree in blender and keep in fridge for use straight away, remainder will keep in freezer for up to a year.

I've not tried this yet, but it sounds very good - I'll report back when I've made it.

p.s. It does say that if the plums are very ripe and juicy it may need thickening with a bit of cornflour mixed in a drop of cold water, while still hot.

[Colin_M]

If you still have some left, how about making some wine?

We had a lovely batch made from a Victoria Plum harvest a few years ago. Or I could make some for you (just need to get the plums up from Dorset ).

[Westi]

All plums now gone. Unfortunately the last few got mildewy. I have
jam, chutney, wine (bit suspect), stewed, bottled and all immediate
family and friends loaded up. I even tried to turn them into prunes
but it doesn't work in the low oven they burnt.

I have saved all the suggestions in the hope that next year the tree is just as prolific but I expect it may need a rest. Also note to self to hang
the pheramone traps as little beasties inside are a big turn off.

Thanks everyone for the recipes.

Westi