My daughter`s prune tree is fulllllllll of little prunes and thy are just about ripe( yep, even in northern ontario...lol)....does anyone know what i can do with them....maybe a recipe of jam or jelly, or maybe a website. Thy are quite small, red when ripe and a bit tart. Don`t want them to go to waste, although someone she knows collects a lot of them to make liqueur....

prune wine!!!! yum

Prunes?
Me-thinks you mean plums ... I've made plum jam/jelly, canned them, and frozen.

oh maybe ...in french it is prune but english must be plums....

do you do the certo thing for ur jam??

Mais Oui!! En anglais .... Prunes are what you have after you dry up the plums a little. So sorry, I hadn't thought of the french influence! :)

It's been years since I made it. Yes, it would have been made with certo. There's some very delicious desserts (coffee cake or flan like) that use plums.

LOL Mais oui!! lol think we`ll try some wine or liqueur...looking up recipes but like to get feedback from someone who`s made it before before i try a recipe...there are so muchplums, i do want to try jam as well

do you have a special recipe or do you use the one with vodka and brandy plus sugar???

There is such a thing as a prune-plums. We had a tree at one point, and they may have been plums, but when dried, they were prunes. Same thing - just one was dried and one was fresh.

Yes, and as mentioned in the previous post ... prunes are dried up plums

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

in french, both are prune

You can pickle them or make a chutney, as well as the usual jams, jellies, canning etc.

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

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

If they are prune plums...we canned them(leaving the stones in). So easy. And they make wondeful jam.

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.
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when you can them like that, do you eat the plums too, or just the syrup??

hmmm sounds good...will try that as soon as i get my new oven

Cut those babies in 1/2, remove the seed and pop them in the dehydrator... so many uses all winter long... yum

The type of plums used commercially to make prunes, is prune plums. They are about the size of a small egg, and are very dark blue...almost purple.

My mom always made jam with 1/2 prune plums, and 1/2 peaches. I think of her every time I make it. :)

I also have a couple of recipes for baked goods using plums. Of course, they are at home, and I am at work. I will try to remember to look them up this evening.

Patti

Wow interesting conversation of Le prune. Love it