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Plums - hundreds of them

(11 Posts)
littlerach Sat 23-Jun-07 13:10:44

We have a crate of plums form the market and some of them ar every soft so need to be use dnow.

I was thinking plum jam.....bet every recipe is so differnet.

Has anyone made this and ciuld recommend a recipe?
I habve no pectin.

Do I need to seal the jars or just sterilise?

littlerach Sat 23-Jun-07 13:30:23

please....

suzywong Sun 24-Jun-07 10:47:17

Stew them

wash, cut them in half, stone them, put in big pan with brown sugar, cinnamon stick and orange juice, just enough to wet them. Put lid on and stew for 30 minutes. Portion up and freeze and use as fruit compote to go with museli or porrodge or yogurt.

SpeckledHen Sun 24-Jun-07 21:10:42

Hi there. I had same dilemma since there is a tree at outr house that produces loads every August. I did an internet search on plum jam and found a Waitorse recipe one year - tried to get link for you but no longer there. I followed recioe and it worked. I was total novice but have now done it for several years each August. I would say to you just select a recioe and have a go! Suggest visit a specialist kitchen shop nea you and ask for advice about storage jars and seals. I did so and got good advice. No pectin was needed in my recipe.

bananabump Sun 24-Jun-07 21:18:51

When I was little we used to have an orchard with a good few plum trees so we were always inundated with the buggers. Mam used to make a lot of plum jam, and as far as I know she just used to use plums, sugar, and a bit of water. This isn't Mam's recipe (if she had one) but it's the simplest I've seen, no pectin required.

3 lbs. plums
1 1/2 to 2 c. water
3 lbs. sugar

Wash and stone fruit and put into a saucepan with water. (Under ripe fruit requires more water then ripe fruit.) Cook over low heat until plums are soft. Add sugar and cook, stirring constantly until sugar is dissolved. Bring to a boil and boil rapidly until jam reaches setting point. Pour into warm sterilized jars and seal immediately.

Mam used to test the jam by dribbling a bit on a chilled saucer. If it sets after a few seconds it was done, if still runny cook for longer or add more sugar.

If you have loads, there are plenty of plum cake/tart/pudding recipes out there, and as someone said stewed plums are a great addition to yoghurt, cereal etc.

SpeckledHen Mon 25-Jun-07 10:54:02

{{http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0108step.asp}} is the link to the Waitrose recipe. It tells you how to prepare and seal jars. It also says to use jam sugar (praps that is what contains pectin??) Dunno. But it works!

SpeckledHen Mon 25-Jun-07 10:54:49

http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0108step.asp

meandmyflyingmachine Mon 25-Jun-07 10:56:17

I don't use pectin for plum jam.

My tip is to wiegh the plums after stoning, otherwise it turns out too solid (voice of experience...)

meandmyflyingmachine Mon 25-Jun-07 10:56:55

Weigh obviously...

choosyfloosy Mon 25-Jun-07 11:00:55

Jam sugar contains pectin. Doubt it would be needed for plum jam.

If you find recipe for bottled plums - go for it - absolutely delicious in every way. Requires proper seals though.

Daemara Mon 25-Jun-07 18:56:04

there are several diffrent recipes to try at Recipezaar they sound quite yummy! good luck

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