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these are the size of cherry tomatoes and red when ripe...this year is a bumper crop...there are so many, it is a shame not to do something with them
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in french, both are prune
Originally Posted by QuiltE
Originally Posted by vivoaks
Originally Posted by huntannette
oh maybe ...in french it is prune but english must be plums....
Originally Posted by QuiltE
Prunes?
Me-thinks you mean plums ... I've made plum jam/jelly, canned them, and frozen. |
You can pickle them or make a chutney, as well as the usual jams, jellies, canning etc.
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Last year when my neighbor gave me tons of them, I made Plum Butter. Just like making apple butter, if you know how to do that. add just a tad more sugar. Yum, it was so good
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I used to can them. I would fill a clean jar with clean plums and pour boiling water over them until they were within half an inch from the top of the jar. Seal and process. It has been so long I don't remember how long. The great thing is other than washing them well you don't have to do anything to them. I left the seeds in. As they sit they make their own very beautiful dark purple sweet syrup which we would pour over pancakes. I would let them sit for a couple of months prior to opening them. We do about the same thing to make concord grape juice. Ann in TN
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If they are prune plums...we canned them(leaving the stones in). So easy. And they make wondeful jam.
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Several years ago my sisters plum tree went crazy and was covered with plums. I made this bread and it was delicious. I also pureed them and froze them to use in recipes instead of oil. Used in zucchini bread , pumpkin bread and chocolate cake instead of oil. Very good ( my family actually likes it better than with oil)
Plum Bread Prep Time: 20 minsTotal Time: 1 hrs 15 minsYield: 2 loaves Ingredients 2 cups diced Italian plums ( Nectarines or Peaches can also be used) 3 cups flour 1 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 4 eggs 1 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon baking soda 3/4 cup vanilla yogurt Directions Cream butter sugar and vanilla together until fluffy. Add eggs one at a time, beat after each addition. Sift together flour, salt, cream of tartar, and baking soda. Add about 1/3 of the yogurt to the mixture then 1/3 of the flour mixture, alternating until all is added. fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit. Bake at 350 degrees for about 50-55 minutes. cool in the pan for about 15 minutes and turn onto a platter. Makes two loaves but freezes well. Page 2 of 2 |
when you can them like that, do you eat the plums too, or just the syrup??
Originally Posted by ncredbird
I used to can them. I would fill a clean jar with clean plums and pour boiling water over them until they were within half an inch from the top of the jar. Seal and process. It has been so long I don't remember how long. The great thing is other than washing them well you don't have to do anything to them. I left the seeds in. As they sit they make their own very beautiful dark purple sweet syrup which we would pour over pancakes. I would let them sit for a couple of months prior to opening them. We do about the same thing to make concord grape juice. Ann in TN
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hmmm sounds good...will try that as soon as i get my new oven
Originally Posted by meanmom
Several years ago my sisters plum tree went crazy and was covered with plums. I made this bread and it was delicious. I also pureed them and froze them to use in recipes instead of oil. Used in zucchini bread , pumpkin bread and chocolate cake instead of oil. Very good ( my family actually likes it better than with oil)
Plum Bread Prep Time: 20 minsTotal Time: 1 hrs 15 minsYield: 2 loaves Ingredients 2 cups diced Italian plums ( Nectarines or Peaches can also be used) 3 cups flour 1 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 4 eggs 1 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon baking soda 3/4 cup vanilla yogurt Directions Cream butter sugar and vanilla together until fluffy. Add eggs one at a time, beat after each addition. Sift together flour, salt, cream of tartar, and baking soda. Add about 1/3 of the yogurt to the mixture then 1/3 of the flour mixture, alternating until all is added. fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit. Bake at 350 degrees for about 50-55 minutes. cool in the pan for about 15 minutes and turn onto a platter. Makes two loaves but freezes well. Page 2 of 2 |
Cut those babies in 1/2, remove the seed and pop them in the dehydrator... so many uses all winter long... yum
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