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Thread: Plums ...

  1. #1
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    Default Plums ...

    Has anyone got any interesting / easy to make, tried and tested recipes please?
    e.g. jam, jelly, chutney, drinks etc.
    Last edited by leicestershirelass; 14-09-2013 at 01:40 PM.
    Lass

    In all things of nature there is something marvellous.
    - Aristotle

  2. #2
    Capsid's Avatar
    Capsid is offline Early Fruiter
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    Plum conserve:

    450g sugar + 4tbsp sugar.
    450g plums

    Heat sugar in water to dissolve. Quarter plums and remove stones, add to syrup and increase heat until setting point is reached (104-105C). Pour into sterile jars.

    ETA: I've just made double quantities and that gives 3-4 jars. I sieve the final product.
    Last edited by Capsid; 14-09-2013 at 06:35 PM.

  3. #3
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    Thanks Mark ... looking forward to giving plum conserve a try.

    When you sieve it, do you let it drip through the sieve or do you push/mash it through?
    Lass

    In all things of nature there is something marvellous.
    - Aristotle

  4. #4
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    I push it through with a wooden spoon. I haven't the patience and I think it might set before it has dripped through.


    Sent from my iPod touch using Grow Your Own Forum mobile app

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    Thanks Mark - that's what I thought, best to check though!
    Lass

    In all things of nature there is something marvellous.
    - Aristotle

  6. #6
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    Plum conserve made and potted .. it smells lovely .. can't wait to try it!

    Lots of plums left, so more plum recipes appreciated ...
    Lass

    In all things of nature there is something marvellous.
    - Aristotle

  7. #7
    Nes
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    Plum Chutney:
    1.6kg plums (or damsons)
    2 onions, peeled & chopped
    1 garlic clove, peeled & crushed
    225g raisins
    125g dates, chopped
    700g soft dark brown sugar
    1.4l malt vinegar
    15g salt
    25g ground ginger
    1.25ml (1/4 tsp) ground allspice

    Bung in a pan, heat stirring until sugar dissolved. Simmer for 1 1/2 - 2 hrs until thick. Remove stones, then pot up. Needs to mature for about a month before use to let the ginger mellow. Lovely

  8. #8
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    mrswadders is offline Cropper
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    CHINESE STYLE PLUM SAUCE

    1/2 tsp wasabi or english mustard
    150ml rice wine or white wine vinegar
    500g plums halved and stoned (darker plums are best)
    1 onion - chopped
    1 garlic clove, crushed
    60g dark soft brown sugar
    5 tbsps honey
    2 tbsps dark soy sauce
    1 tsp chinese five spice powder
    2 tbsps sake or dry sherry

    mix wasabi and vineger in pan, add plums,onion and garlic. Bring to boil, simmer for 10-15 mins

    puree in blender or processor - return to pan with rest of ingredients, bring to the boil,simmer uncovered for 25 mins until thick.

    spoon into sterilised jars/ bottles, best stored for 3 months before use

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