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  • 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, 01:40 PM.
    Lass

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

  • #2
    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, 06:35 PM.
    Mark

    Vegetable Kingdom blog

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    • #3
      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

      Comment


      • #4
        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
        Mark

        Vegetable Kingdom blog

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        • #5
          Thanks Mark - that's what I thought, best to check though!
          Lass

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

          Comment


          • #6
            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

            Comment


            • #7
              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

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              • #8
                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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                • #9
                  PLUMS IN BRANDY

                  500g plums
                  175g granulated sugar
                  350ml brandy

                  prick plums with fork, pack into sterilised jars.

                  add enough sugar to fill about one third of the jar, pour over brandy to cover, shake to dissolve sugar,shake jars once a day for a week tyo make sure all sugar is dissolved

                  store in cool/dark place for 2-3 months

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                  • #10
                    Originally posted by mrswadders View Post
                    PLUMS IN BRANDY

                    500g plums
                    175g granulated sugar
                    350ml brandy

                    prick plums with fork, pack into sterilised jars.

                    add enough sugar to fill about one third of the jar, pour over brandy to cover, shake to dissolve sugar,shake jars once a day for a week tyo make sure all sugar is dissolved

                    store in cool/dark place for 2-3 months
                    If I had a plum tree, I'd make this,sounds lovely!


                    Sent from my iPad using Grow Your Own Forum
                    DottyR

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